Dad'S Salted Steak With (Or Without) Garlic
- 1 steak, per serving your preferred cut and size (defrosted if frozen, go for the best you can afford, it's worth it)
- 1 whole fresh head of garlic
- kosher salt
- Slice cloves of garlic thinly, the long way (about 1 to 1 1/2 cloves per steak, depending on size and how much you like garlic).
- Make several cuts, about 1 to 2 inches long, against the grain of the steak. Go almost all the way through, but not quite, to form "pockets" in the steak.
- Place a slice or two of garlic in each of the "pockets", and squish back together.
- Liberally and evenly sprinkle kosher salt on top of the steak. Flip over and do the same on the other side, being careful not to disturb the garlic hidden deep within the meat.
- Let the steaks rest while you prepare the broiler or grill. If you're using the broiler, be sure to put aluminum foil on your broiler pan (and remember to cut the slits) to avoid a mess.
- Broil or grill the steaks to desired doneness, turning once. Mmmmmmmmmm.
afford, head of garlic, kosher salt
Taken from www.food.com/recipe/dads-salted-steak-with-or-without-garlic-138238 (may not work)