Garlic steak with roasted garlic cloves

Put the steaks in a zip bag with black pepper, a little olive oil and about eight crushed garlic cloves; massage to coat evenly and refrigerate about eight hours or overnight (five or six in a pinch).

Cover peeled garlic cloves with olive oil in a saucepan and cook on the lowest heat about half an hour until golden brown, soft and sweet.

Scrape most of the garlic off with tongs; re-season with salt, pepper and cayenne.

Grill on a hot grill five or six minutes per side to the doneness wanted; rest.

Spread a spoon of balsamic vinegar over the top, add roasted garlic cloves (three used) and a few drops of the garlic oil.