Garlic-Infused Grilled Steak

Combine minced garlic, 1 tablespoon of olive oil, a pinch of salt, and a few grinds of black pepper in a small bowl until the marinade is thoroughly incorporated; transfer it to a resealable plastic bag. Add steaks, coat them evenly with the marinade, remove any excess air, and seal the bag. Refrigerate for 8 hours or overnight to allow the flavors to meld.

Combine 12 cloves of garlic and 1 cup of olive oil in a small saucepan over low heat. Cook, stirring occasionally, until the garlic is golden and tender, taking about 30 minutes to achieve this. Set it aside for later use.

Preheat your outdoor grill to high heat and lightly brush the grate with oil.

Remove steaks from the bag, gently wiping off any excess marinade with paper towels. Discard the leftover marinade and proceed to season the steaks generously with salt and black pepper.

Cook the steaks on the preheated grill until they reach a slightly firm texture and a reddish-pink color, indicating they are cooked to the center. Use an instant-read thermometer inserted into the thickest part of the steak to check for a reading of 130 degrees F (54 degrees C). Remove the steaks from the grill and let them rest for 5 minutes to allow the juices to redistribute.

Drizzle a high-quality balsamic vinegar over the steaks, followed by spooning a few cloves of oil-roasted garlic on top.