Roasted Garlic Steak

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Servings: 6 servings


  • 2 tablespoon olive oil
  • 2 count garlic
  • 1 1/2 pound beef ribeye steaks boneless 1 inch
  • 4 teaspoon basil
  • 1 tablespoon fresh rosemary


    1. With a sharp knife, cut off the top 1/2 inch from each garlic bulb to expose the ends of the individual cloves. Leaving garlic bulbs whole, remove any loose, papery outer layers. Fold a 20x18-inch piece of heavy foil in half crosswise. Trim into a 10-inch square. Place garlic bulbs, cut sides up, in center of foil square. Sprinkle the garlic with basil and rosemary and drizzle with oil. Bring up opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose garlic, leaving space for steam to build.
    2. For a charcoal grill, grill garlic on the rack of an uncovered grill directly over medium coals about 30 minutes or until garlic feels soft when packet is squeezed, turning garlic occasionally.
    3. Meanwhile, trim fat from steaks. Sprinkle 1 to 2 teaspoons cracked black pepper and 1/2 teaspoon salt evely over both sides of steaks; rub in with your fingers. While garlic is grilling, add steaks to grill. Grill to desired doneness, turning once halfway through grilling.
    4. For ribeye steaks, allow 11 to 15 minutes for medium rare and 14 to 18 minutes for medium. For sirloin steak, allow 14 to 18 minutes for medium rare and 18 to 22 minutes for medium.
    5. To serve, cut steaks into 6 serving size pieces. Remove garlic from foil, reserving the oil mixture. Squeeze garlic pulp from each clove onto steaks. Mash pulp slightly with a fork; spread over steaks. Drizzle with reserved oil mixture.


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