I have wanted to make garlic confit for a while, and what better way to enjoy it than with a massive porterhouse steak on my Breeo Y Series! I started by simmering the garlic in oil until it was spreadable. Then grilled the steak over high heat to get a nice crust (these new Breeo cooking tools are dope!). Finally, I added some fresh summer garlic, garlic oil, seasoning and fresh herbs to the base of the steak for serving. It was insane!
Garlic lovers, rejoice! The cooking process for this easy garlic confit recipe is so straightforward. It only takes 15 minutes of prep to serve up to four people. Because it’s confit, you will be cooking it for a long period of time at a low temperature. But don’t worry. The process is simple and gives you time to destress while enjoying time outside.
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Table of Contents
- Why You’ll Love Steak with Garlic Confit
- Steak with Garlic Confit Ingredients
- more garlic-y steak recipes
- How to Make Garlic Confit
- Tips and Tricks
- How to Store Leftovers & Reheat
- What to Serve with Garlic Confit
- Recipe FAQ’s
- Can I Use a Different Cooking Method?
- Can I Prepare This Recipe in Advance?
- Can I Use a Different Type of Oil?
- Flavor X Fire & FOOD X Fire
- Steak with Garlic Confit Recipe
Looking for more garlicky recipes? Try our Garlic Herb Lamb Crown, Honey Garlic Pork Belly Burnt Ends, or Steak Frites with Garlic Chili Butter.
Why You’ll Love Steak with Garlic Confit
Garlic confit is a pretty simple concept, and this time we are basically making a “board sauce” for the steaks with it. You’ll start by simmering the garlic in oil for 30-45 minutes until softened. Then we’ll grill up the steaks, seasoned with a very umami packed seasoning of salt, pepper, garlic and mushroom powder.
You’ll finish off the recipe by adding the garlic-infused oil, smashed garlic, salt, pepper and balsamic vinegar to the plate, then add the sliced steak on top. Easy and delicious!
Steak with Garlic Confit Ingredients
You’ll start out with some massive Porterhouse steaks, kosher salt, black pepper, garlic powder, Shiitake mushroom powder, and BLK hot sauce.
Next, you’ll need some peeled garlic cloves, rosemary sprigs, and extra virgin olive oil.
Finish off the recipe with some sliced bread dipped in the garlic oil and some charred lemons for presentation.
more garlic-y steak recipes
How to Make Garlic Confit
Start by slathering your steaks with BLK Hot sauce as a binder and season with the salt, pepper, garlic powder and mushroom powder. Set to the side until ready to cook.
Next, preheat your grill to a higher temperature (around 375F) for direct cooking.
Add a small cast iron skillet with the whole cloves of garlic and olive oil to the grill. You’ll want enough olive oil in the pan to have all of the garlic mostly submerged in it. Wait until the garlic is simmering, then control the heat so that it stays simmering.
Let the garlic cook for 30-45 minutes or until it is extremely tender and golden brown. In the last 10 minutes, add some rosemary sprigs to the garlic confit if you desire. Pull off and keep warm once done.
Next, add your steaks to the grill and cook until 120F internal (around 10-15 minutes per side). When the steaks are done cooking, pull them off and let them rest at room temperature for 10 minutes.
(Optional): Slice some crusty bread and dip in the garlic oil. Add to the grill to cook for 1-2 minutes per side or until nicely browned and crispy. Pull off and keep warm for serving.
Now, let’s get this dish served. Start by slicing into your steaks and set to the side.
Add some of the cooked garlic to a large serving plate and mush it. Spread the garlic out and then drizzle some of the garlic oil, kosher salt, black pepper and balsamic vinegar across the serving platter. Add your sliced steak on top of the mixture and finish with more oil and some rosemary.
Serve with charred lemons and garlic bread. Enjoy!
Tips and Tricks
This is a pretty easy recipe, so it should be simple to create. The main thing that can get tough is crushing your garlic on the serving plate, because oily garlic cloves can get slippery. Place garlic on the plate, then smash with something that has a semi-flat surface, like a meat tenderizer, the bottom of a mason jar, or a flat fork, pressing the tongs down through the garlic cloves.
Feel free to create the garlic oil in advance and freeze it in ice cube trays. Not only will this save you time when cooking the recipe, but it also lets you enjoy smaller servings of this delicious oil during other meals!
How to Store Leftovers & Reheat
Sometimes you can’t eat an entire Porterhouse in one sitting. For maximum food safety, store any leftovers in an airtight container for up to 3 days.
What to Serve with Garlic Confit
This slow-roasted garlic dish really sings with vegetables tossed in salad dressings like caesar or a raspberry vinaigrette to cut the vinegar. Dinner rolls, some roasted asparagus, or even some pasta dishes with spicy or cheesy pasta sauces that compliment the herby flavor of the steak are also great options. It’s all about contrast when you have a heavy main dish!
For more confit, check out my Smoked Beef Shank and Steak in Beef Tallow.
Recipe FAQ’s
Can I Use a Different Cooking Method?
You can absolutely cook this recipe in a slow cooker– confit is all about slow cooking, no matter what method you use. There are lots of different ways you could make this meal happen, just make sure to do your research so you don’t under-cook your steak!
Can I Prepare This Recipe in Advance?
Yes! We’ve already talked about making the garlic confit in advance. You can also season your steak and store it in an airtight freezer-safe container or large bag in the fridge until you’re ready to cook it. This is a great idea if you’re having guests over and want the cook time to be shorter while they’re over!
Can I Use a Different Type of Oil?
This recipe is written to include olive oil, but you can substitute your favorite type of cooking oil. Vegetable oil, canola oil, grapeseed oil– whatever floats your boat. Just remember, meat confits are all about that long cooking at low heat, so you’ll have to ensure your type of oil works well with the temperature you’ll be working with, and brings some great flavor.
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
Needing more spice in your life? My spice line can help with that. Check them out here.
Steak with Garlic Confit
Ingredients
Steak:
- 1-2 Porterhouse Steak
- 1.5 tsp Kosher Salt
- 1.5 tsp Black Pepper
- 1.5 tsp Garlic Powder
- 1 tsp Shitake Mushroom Powder
- 2 tbsp BLK Hot Sauce
Garlic Confit:
- 8-12 Garlic Cloves
- 2-3 Rosemary Sprigs
- 2-3 cups Olive Oil
Serving:
- Sliced Bread dipped in garlic oil
- Charred Lemons
Instructions
- Slather your steaks with BLK Hot sauce as a binder and season with the salt, pepper, garlic powder and mushroom powder. Set to the side until ready to cook.
- Preheat your grill to medium high heat temperature (around 375F) for direct cooking.
- Add a cast iron skillet with the whole garlic cloves and olive oil to the grill. Wait until the garlic is simmering, then control the heat so that it stays simmering.
- Let the garlic brown (but not burn) and cook for 30-45 minutes or until it is extremely tender.
- In the last 10 minutes, add some rosemary sprigs to the oil if you desire. Pull off and keep warm once done.
- Next, add your steaks to the grill and cook until 120F internal (around 10-15 minutes per side).
- When the steaks are done cooking, pull them off and let them rest for 10 minutes.
- (Optional): Slice some bread and dip in the garlic oil. Add to the grill to cook for 1-2 minutes per side or until nicely browned and crispy. Pull off and keep warm for serving.
- Slice into your steaks and set to the side.
- To a large serving plate, add some of the garlic and mush it. Spread the garlic out and add some of the garlic oil, kosher salt, black pepper and balsamic vinegar.
- Add your sliced steak on top of the mixture and finish with more oil and some rosemary.
- Serve with charred lemons and the crusted bread. Enjoy!
