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!