Garlic Steak with Garlic

Garlic Steak with Garlic

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Chef John 22834

"If you are a fan of garlic, this garlic steak with garlic confit will surely put a smile on your face."
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8 h 55 m servings 865 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 865 kcal
  • 43%
  • Fat:
  • 44 g
  • 68%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 100.1 g
  • 200%
  • Cholesterol:
  • 197 mg
  • 66%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Whisk minced garlic, olive oil, salt, and black pepper in a bowl, then pour into a resealable plastic bag. Add the steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
  2. Combine 12 garlic cloves and 1 cup olive oil in a small saucepan over low heat. Cook, stirring occasionally, until garlic is golden and tender, about 30 minutes. Set aside.
  3. Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from bag, wiping off excess marinade with paper towels. Generously season steaks with salt and black pepper.
  4. Cook the steaks on the prepared grill until they start to firm and are reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove steaks to a plate and let rest for 5 minutes.
  5. Drizzle balsamic vinegar over steaks, then spoon a few cloves of oil-roasted garlic on top.



If you love garlic, then you'll absolutely adore this recipe! I marinated the steaks overnight and while there's nothing quite like a grilled steak the combination of the balsamic vinegar along ...

I made this tonight and it was awesome! Chef John hit another home run with this recipe. I only marinated the steaks for 6 hours and cooked them to med-rare. I served them with "Herb's Popular B...

Garlic Lover? You will love this! I used the leftover garlic olive oil for grilled potatoes, some garlic bread, grilled romaine salad and grilled asparagus. It was a garlic lovers dream! En...

This is a tough one for me to rate and I'll tell you why. I've tried this recipe exact as it is a few times now and for some reason, I don't seem to get a good garlic taste from the marinated me...

I marinated the 2 rib eyes in ingredients for 3-4 days, then cooked them on the charcoal grill, until medium rare, and they came out terrific.

Excellent, I used precleaned garlic cloves after 45 min on low mine were still not soft so put all in a metal casserole dish covered w/foil and put in 350 oven w/the sweet potatoes. For marinade...

My daughter and I get together most every Sunday night for grilled steaks. We both loved the "garlic steaks". While it won't replace our go to basic salt-pepper-minced garlic recipe, it was a ni...

My family and I thought this was a great recipe was great. Steaks had great flavor. I didn't have basalmic vinegar so I used A1 and Italian dressing.

I marinated the steaks for only 5 hours and had more than 2 ounces of steak in each batch of marinade, but the garlic flavor still came through on the steaks. It was subtle, but definite. Instea...

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