Wednesday, June 15, 2011

Father's Day Garlic Steak with Garlic Confit - Oh, Daddy!

If your dad is a fan of garlic, this garlic steak with garlic confit will surely put a smile on his face. And not just any kind of smile; one of those, "maybe they really do love and appreciate me, and aren't just pretending so I continue to work like a dog so they can have food and shelter. One of those smiles.

I have nothing against mothers, in fact, if it wasn't for them, most of us wouldn't be here. But, when it comes to Mother's Day vs. Father's Day foods, I have to lean towards the dad. You know, less artsy, more fartsy. When I think Mother's Day, I think flowers, fancy brunches, and maybe a couple Mimosas. Father's Day is more like a bad tie, a sizzling steak on the grill, and a few cans of domestic beer.

Speaking of bad ties, do the old man a favor, and don't get him one this year, and instead use that money to go to a real butcher and get an expensive, nicely marbled piece of beef. As I mentioned in the video, I was forced to use a couple unremarkable supermarket steaks, which came out pretty well, but try and treat dad to something a little more special.

I will be post a longer more detailed recipe for the garlic confit, but it really is quite a simple matter – cover the cloves in olive oil, and cook on very low until soft and sweet – and do NOT discard the oil, keep it refrigerated and we'll use it on some upcoming stuff. Enjoy!


Ingredients:
2 NY Strip Steaks
8 cloves crushed garlic
1 tablespoon olive oil
salt and fresh ground black pepper to taste
1 1/2 tablespoon good aged balsamic
confit garlic cloves, as needed

View the complete recipe

33 comments:

Frank said...

Can you keep the pan roasted garlic cloves in a jar for future use?

Chef John said...

Yes, just refridgerate and reheat a little.

PrimeBrit said...

I going into town to buy a nice beef tenderloin and a ton of garlic. I have told everyone in the family and fiends who have been invited Sunday about your garlic steak with garlic recipe ;) Can't wait to shine, THANKS Chef...

Oskar said...

I'd say that is garlic confit, as opposed to roasted garlic. How is this roasted? Roasted means dry heat is applied.

Anonymous said...

that garlic looks absolutely naughty...

then could go so well in...
mashed potatoes, vinaigrette, stuffing, rubber soles...

Chef John said...

yes, confit is more correct. I think I'll change it.

Darlene said...

That looks luscious! And, I love garlic prepared that way.

Oskar said...

Chef John, you're a as humble as you are skilled. I've learned so incredibly much from you. I wish there was some way to give back. If you're ever in Sweden, let me know!

Anonymous said...

About storage, since it is cooked is there still risk of botulism? How long should it be kept?

truthspew said...

I found my favorite cut is Rib-Eye. It's got the PERFECT amount of fat and it's just like melting butter in your mouth.

I'll have to try this technique with some Rib-Eye. I get the butcher to cut em' about an inch and a half thick.

Donna said...

Perfectly grilled steak topped with rich, succulent garlic. I have to try this. Sounds Amazing!!

Anonymous said...

Yum! hey kids, return that poka-dot sweater, this is what i want!

Papa

Jackson said...

Oh man, big mistake watching this before bed. At least I'll have some garlic laced dreams!

Anonymous said...

Chef, I have come to the conclusion that you are taking yourself to seriously with all your success. You missed a perfect opportunity for "massage" music O.o

Indian Cooking Tips said...

hi
Good recipe to make in home. Really useful to all to know about this recipes. Thanks for sharing this recipes with all..

Thanks
Richard

bdwilcox said...

Chef John,

Speaking of beer, have you ever tried Session Lager from Full Sail Brewing Company?

I absolutely despised beer until I tried this tasty beverage. Very little bitterness with a delicious, rich flavor. Highly recommended, especially for those people "who hate beer".

Steve said...

What father wouldn't like steak? Paul McCartney?

But seriously, garlic confit... food of the gods.

Anonymous said...

My dad loves sirloin steaks-- and garlic-- so I grilled them up perfectly (3 minutes per side), served with loaded baked potatoes and a tossed salad (homemade vinaigrette was kinda awesome, too). Your recipe was a winner. If I have had a better steak, I can't remember when. And dad passes along his thanks to you for inspiring our amazing meal!!!

Anonymous said...

Can't wait to try this...yummy! For those non-steak eaters, have you ever tried this with chicken? I bet it would be great...right?

Anonymous said...

It will be a triple shot for me, I am serving this with Aioli as well.
Better find some Parsley. :D

Anonymous said...

You ate your Dad's steak! What would he think of you? Thanks Chef ;D

Anonymous said...

When you got to the point of adding the marinade to the meat did you consider sous vide? If you did it sous vide, would you immerse it as soon as adding the marinade or after the refrigeration period? If after the refrigeration period, would you do it with the marinade still in the bag?

Jim

Chef John said...

I didn't, but if I did I'd probably marinate overnight still. i

Amanda said...

Made this with Elk instead of beef and it was amazing!! thanks for the recipe!!!!

Anonymous said...

Hi Chef John. I am a little unsure here on the use of olive oil in this recipe. You posted some grill tips from Tim Love earlier which says: "Don't use olive oil on steaks before grilling. Love says the oil burns easily and gets bitter. He suggests using peanut oil or other vegetable oil with a high smoke point."

How does one avoid the bitterness outcome when using the olive oil? Medium heat vs. high heat?

Thanks

Chef John said...

There are so many theories and really no one right wrong way. I usually use nuetral oils like Tim Love, BUT Italians have been using OO to grill with for a long time, so who's to say. No one would use an EVOO, but a regular OO would not get that bitter.

recipes for steak said...
This comment has been removed by a blog administrator.
GG said...

What other ways can I cook the steak? I don't have a grill.

Anonymous said...

"No one would use an EVOO"

Well, not knowing any better, I did. 'Wish I'd read the comments before I put it in to marinate. Oh well...now I know. I'm sure I'll be making this again!!

Anonymous said...

Why not EVOO?

Ed Adams said...

Chef John,
Two things. First, I made these steaks with OO and they turned out great, p.s. I'm in Italy ;)

Second, I had a problem with the pan roasting of garlic, the problem was the garlic turned crispy and essentially burnt. What am I doing wrong? My wife thinks, and I've learned to believe her, that the oil just got too hot. If that's the case I'm not sure what to do, the stove was at it's lowest possible heat setting. Did I miss something or do I just need to remove from the heat every few minutes?
Ed

Chef John said...

If your stove doesn't have a low enough setting, wrap the cloves in foil and roast about an hour until tender. You can always saute them in the oo after that. Enjoy!

Meowchies Hideout said...

This looks yummy on a father's day dinner!.Dads would sure love this!