Quote:
Originally Posted by tooge
cut a clove of garlic in half. rub cut half on steak to get the garlic oils onto the steak. then just salt and pepper. When grilling, turn it at 45 degrees to the steakhouse grill marks, which add more area of carmelization.
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There used to be a steak house here that would cut slits in the side of the steaks before cooking and they would slide slivers of garlic cloves into the slits and then cook. The steaks were amazing.