Garlic Steak with Garlic Confit
If you love garlic, this rich and flavorful steak will become a favorite. Marinated with fresh garlic and topped with golden garlic confit, this dish delivers bold flavor in every bite.
Ingredients
8 cloves garlic, minced
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
2 (12 oz) New York strip steaks
12 whole garlic cloves, peeled
1 cup olive oil (for confit)
1½ tablespoons balsamic vinegar
Instructions
Marinate the Steaks
In a small bowl, mix together the minced garlic, 1 tablespoon olive oil, salt, and pepper. Transfer the mixture to a resealable plastic bag. Add the steaks, coat thoroughly, press out excess air, and seal. Refrigerate and marinate for at least 8 hours or overnight for maximum flavor.Make the Garlic Confit
In a small saucepan, combine the whole garlic cloves and 1 cup olive oil. Cook over low heat, stirring occasionally, until the garlic becomes golden and tender — about 30 minutes. Set aside and allow to cool in the oil.Grill the Steaks
Preheat an outdoor grill to high heat and lightly oil the grate.
Remove the steaks from the marinade and pat them dry with paper towels. Discard any leftover marinade. Season the steaks generously with salt and black pepper.Cook the Steaks
Grill the steaks for about 5 minutes per side or until they reach your desired level of doneness. For medium-rare, an internal temperature of 130°F (54°C) is ideal.
Remove from the grill and let rest for 5 minutes to allow juices to redistribute.Finish and Serve
Drizzle the balsamic vinegar over the rested steaks. Top each steak with a few cloves of garlic confit and a little of the infused oil. Serve hot.
- Pro Tip
Make extra garlic confit! It keeps well in the fridge for up to 2 weeks (as long as the garlic stays submerged in oil) and can be used to elevate everything from mashed potatoes to roasted vegetables or spread on crusty bread.
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