It is just plain bloody hot here. That means I pretty much refuse to turn the oven on past 10 am so we have been doing a lot of grilling. And when I think of the grill, steaks immediately pop into my head. We are usually boring and just throw them on the grill with some salt and pepper but when I came across this recipe for Roasted Garlic Ribeyes, I knew it had to happen.
Roasted garlic smashed over grilled steak? Um, yes please. Roasting garlic creates a mildly sweet, buttery, nutty garlic flavor that I absolutely adore. If you haven’t ever tried it, you must…immediately.
This recipe is made even better for summer by “roasting” the garlic on the grill. You get the same delicious result without heating up your house. Score.
- 2 whole garlic bulbs
- 3-4 tsp. fresh basil or 1 tsp. dried basil
- 1 Tbsp. fresh rosemary or 1 tsp. dried rosemary
- 2 Tbsp. olive oil
- 2 ribeye steaks, 1 inch thick
- 1-2 tsp. cracked black pepper
- Preheat grill to medium heat. Meanwhile, with a sharp knife, cut 1/2 inch off the top of the garlic bulbs. Remove the loose, papery outer layers but leave the bulbs intact. Place each on a square of foil and drizzle with 1 Tbsp. each of olive oil then sprinkle each with basil and rosemary. Seal the foil tightly around the bulbs. Place on the grill for 30 minutes, or until soft when squeezed, turning occasionally.
- While garlic is grilling, trim excess fat from the steaks and allow them to come to room temperature. Sprinkle with salt and pepper. Grill steaks to desired doneness.
- Remove garlic from the foil, reserving the oil. Squeeze the garlic cloves onto the steaks and mash and smooth over them. Drizzle with the reserved oil mixture.