Garlic Steaks
By Alli BerkeyPublished on December 18, 2019
Time
1 hour, plus 4 hours marinating
Yield
Serves 4
Ingredients
Steaks
¼ cup extra-virgin olive oil 6 garlic cloves, minced1 tablespoon kosher salt, divided1 ½ teaspoons pepper, divided2 (1-pound) boneless strip steaks 1½ inches thick, trimmedGarlic Sauce and Toasted Garlic
4 tablespoons unsalted butter, softened1 garlic clove, minced, plus 6 garlic cloves, smashed and peeled½ teaspoon kosher salt ¼ teaspoon pepper ¼ cup extra-virgin olive oil 2 sprigs fresh thymeBefore You Begin
We developed this recipe using a nonstick skillet, but a cast-iron skillet will also work well. If you're using table salt, use ½ tablespoon for the steaks and ¼ teaspoon for the garlic sauce and toasted garlic.
Instructions
- In 1-gallon zipper-lock bag, combine oil, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Place steaks in bag and seal. Turn bag to evenly coat steaks in marinade. Refrigerate for at least 4 hours or up to 24 hours.
- Remove steaks from marinade and rinse under cold water to remove any pieces of garlic; discard marinade. Pat steaks dry with paper towels. Sprinkle steaks with remaining 1 teaspoon salt and ½ teaspoon pepper; set aside.
- Combine butter, minced garlic, salt, and pepper in bowl. Heat oil, thyme sprigs, and smashed garlic in 12-inch nonstick skillet over medium heat until garlic has softened and turned light brown, about 5 minutes, flipping garlic as needed to ensure even browning.
- Remove garlic cloves from skillet with slotted spoon and set aside; discard thyme sprigs. Add 2 tablespoons hot garlic oil from skillet to butter mixture and whisk to combine (mixture should be emulsified and creamy). Set aside.
- Heat remaining 2 tablespoons garlic oil in skillet over medium heat until just smoking. Add steaks and cook, flipping every 2 minutes, until well browned and meat registers 115 degrees (for medium-rare), 12 to 16 minutes. Transfer steaks to carving board, tent with aluminum foil, and let rest for 10 minutes. Rewhisk sauce to make fluid again. Slice steaks thin and serve with sauce and reserved garlic cloves.
for the steaks
for the garlic and toasted garlic
Time
1 hour, plus 4 hours marinatingYield
Serves 4Ingredients
Steaks
Garlic Sauce and Toasted Garlic
Test Kitchen Techniques
Ingredients
Steaks
Garlic Sauce and Toasted Garlic
Test Kitchen Techniques
Ingredients
Steaks
Garlic Sauce and Toasted Garlic
Test Kitchen Techniques
Why This Recipe Works
For perfectly cooked steaks with over-the-top garlic flavor, we began by marinating boneless strip steaks in a pungent mix of minced garlic, salt, and olive oil. By briefly cooking smashed garlic cloves in extra-virgin olive oil on the stovetop, we created a subtle garlic oil to use for both searing the marinated steaks and whipping up an emulsified garlic-butter sauce. Adding a bit of raw garlic to the garlic-butter sauce contributed freshness and bite to the mellowed toasted garlic. Finally, we garnished the steaks with the toasted garlic cloves for textural contrast and yet another layer of garlic flavor.
Before You Begin
We developed this recipe using a nonstick skillet, but a cast-iron skillet will also work well. If you're using table salt, use ½ tablespoon for the steaks and ¼ teaspoon for the garlic sauce and toasted garlic.
Instructions
- In 1-gallon zipper-lock bag, combine oil, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Place steaks in bag and seal. Turn bag to evenly coat steaks in marinade. Refrigerate for at least 4 hours or up to 24 hours.
- Remove steaks from marinade and rinse under cold water to remove any pieces of garlic; discard marinade. Pat steaks dry with paper towels. Sprinkle steaks with remaining 1 teaspoon salt and ½ teaspoon pepper; set aside.
- Combine butter, minced garlic, salt, and pepper in bowl. Heat oil, thyme sprigs, and smashed garlic in 12-inch nonstick skillet over medium heat until garlic has softened and turned light brown, about 5 minutes, flipping garlic as needed to ensure even browning.
- Remove garlic cloves from skillet with slotted spoon and set aside; discard thyme sprigs. Add 2 tablespoons hot garlic oil from skillet to butter mixture and whisk to combine (mixture should be emulsified and creamy). Set aside.
- Heat remaining 2 tablespoons garlic oil in skillet over medium heat until just smoking. Add steaks and cook, flipping every 2 minutes, until well browned and meat registers 115 degrees (for medium-rare), 12 to 16 minutes. Transfer steaks to carving board, tent with aluminum foil, and let rest for 10 minutes. Rewhisk sauce to make fluid again. Slice steaks thin and serve with sauce and reserved garlic cloves.
for the steaks
for the garlic and toasted garlic
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