Reviewed: Sep. 21, 2011

You MUST love garlic to enjoy these steaks. I would like to recommend making your slits for the garlic on the sides - all around rather than the top and bottom. This also would work well with other cuts of beef - not just tenderloin. Garlic lovers will love these steaks.

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Reviewer:

Baking Nana

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Cooking Level: Expert

Living In: Corona, California, USA

Reviewed: Jan. 31, 2010

Simple and great! I prepared and let sit in fridge a few hours before cooking.Also lightly brushed with steak sauce.thank you Carisa

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Reviewer:

Lerie

Cooking Level: Expert

Home Town: Owen Sound, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Nov. 10, 2006

It is hard to stop saying this but you are using some of my favorite ingredients. I think I put garlic in everything. This is mouthwatering. The last time I did these I added a little butter in the holes with the garlic just to make it even juicier. I had throat surgery and the juicier the meat the easier it is to go down....Wxcellent flavor!!!!

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Reviewer:

Ronnie

Cooking Level: Expert

Living In: Sumiton, Alabama, USA

Reviewed: Jul. 12, 2006

Me and my husband really enjoyed this recipe. I didn't use as much garlic and didn't have enough time to let it sit in the fridge and marinate. I will try it to do it more closely to the recipe and see if it turns out even better. I loved the taste of these and they were moist. I like eating it with rice and a salad. I would suggest this recipe to anyone. Its really easy to make.

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Reviewer:

beanie

Cooking Level: Intermediate

Home Town: Alliance, Ohio, USA

Living In: Franklin, North Carolina, USA

Reviewed: Jan. 7, 2006

very good and it was just right!!! will try again.

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Reviewer:

Carisa

Cooking Level: Expert

Home Town: Grants Pass, Oregon, USA

Living In: Mesa, Arizona, USA

Reviewed: Jul. 26, 2005

We were very pleased with this recipe. The garlic added wonderful flavor, though we didn't use an entire bulb. THANKS!

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Reviewer:

MICHELLEBEGIN

Cooking Level: Intermediate

Reviewed: May 23, 2005

I'll stick with marinating next time. I refrigerated mine with the garlice for 8 hours, and felt these lacked flavor.

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10 users found this review helpful

Reviewer:

SHEILAR73

Cooking Level: Intermediate

Living In: Gordon, Pennsylvania, USA

Reviewed: Mar. 13, 2005

Used minced garlic. Didn't like the appearance. Think it would have been just as good to use garlic powder.

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Reviewer:

JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

Reviewed: Jul. 9, 2004

This was good and easy. I added a little Fiesta Fajita seasoning and Cavender's Greek seasoning before grilling because we like a lot of flavor.

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Reviewer:

Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

Reviewed: Jul. 4, 2004

This was VERY easy to do and very simple/basic. I put in the fridge for 12 hours and it turned out very well. I do think that we like our meat with a little bit more flavor. It was a good basic recipe for us. I will definately use again and play around with more flavors. Thanks for the post.

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