I Cooked Steak with 1,000 Garlic Cloves

Ingredients

• 2 pieces New York Strip Steak (about 1.5‑inch thick, prime grade, ~1.5 lb each)
• 30 cloves Garlic Cloves (peeled; roughly 2–3 heads)
• 1 cup Avocado Oil (high smoke point, neutral flavor; divided for roasting and searing)
• 2 tsp Salt (kosher salt preferred)
• 1 tsp Black Pepper (freshly cracked)
• 1 tsp Onion Powder
• 1 tsp Paprika (sweet paprika)
• 0.25 tsp Cayenne Pepper (adjust for heat preference)
• 2 tbsp All-Purpose Flour (sifted)
• 2 tbsp Cornstarch
• 8 oz Bree Cheese (soft, buttery cheese; can substitute with Brie)
• 8 oz Ground Beef (80 % lean)
• 4 pieces Bacon Strips (thick‑cut, smoked)
• 1 tbsp Barbecue Rub (store‑bought or homemade)
• 2 tbsp Fresh Parsley (chopped)
• 2 tbsp Scallions (thinly sliced)

Instructions

1. Roast the Garlic

   Preheat the oven to 300°F (150°C). Toss the peeled garlic cloves with ½ cup avocado oil in a glass container, ensuring they are fully submerged. Cover and roast for 45 minutes, stirring once halfway, until the cloves are caramelized and golden.

   Time: PT45M

   Temperature: 300°F

2. Make the Garlic Spread

   Transfer the roasted garlic (including the oil) to a food processor. Add 1 tsp salt, 1 tsp black pepper, 1 tsp onion powder, 1 tsp paprika, and ¼ tsp cayenne. Blend until a smooth, thick paste forms.

   Time: PT5M

3. Season the Steaks

   Pat the New York strip steaks dry. Generously season both sides with kosher salt and freshly cracked black pepper. Set aside at room temperature for 10 minutes.

   Time: PT10M

4. Smoke the Steaks

   Preheat your smoker (or indirect‑heat grill) to 225°F (107°C). Place the steaks on the rack and smoke until they reach an internal temperature of 115°F (46°C) for medium‑rare, about 2 hours.

   Time: PT2H

   Temperature: 225°F

5. Prepare the Garlic Batter

   In a small bowl, whisk together 2 tbsp all‑purpose flour, 2 tbsp cornstarch, and 2 tbsp of the garlic spread until a smooth, pourable batter forms.

   Time: PT3M

6. Sear the Steaks

   Heat the remaining ½ cup avocado oil in a cast‑iron skillet over medium‑high heat until shimmering (about 350°F / 177°C). Lightly dip each smoked steak in the garlic batter, letting excess drip off, then sear 2‑3 minutes per side until a deep golden crust forms.

   Time: PT10M

   Temperature: 350°F

7. Assemble the Cheese Bomb

   Lay the Bree cheese slab on a cutting board. Place the ground beef in the center, sprinkle with 1 tbsp barbecue rub, and fold the cheese around the meat to form a tight parcel. Wrap the parcel with 4 bacon strips, securing ends with toothpicks.

   Time: PT10M

8. Smoke the Cheese Bomb

   Place the wrapped cheese bomb on the smoker (still at 225°F) and smoke for 1 hour, or until the bacon is crisp and the interior cheese is melted.

   Time: PT1H

   Temperature: 225°F

9. Prepare the Herb‑Garlic Oil

   In a saucepan, combine 2 tbsp of the reserved roasted garlic oil, 2 tbsp chopped parsley, 2 tbsp sliced scallions, and a pinch of salt. Warm over low heat for 5 minutes, just until fragrant.

   Time: PT5M

10. Finish the Cheese Bomb

    Transfer the smoked cheese bomb to a baking sheet. Brush the top with the herb‑garlic oil and sprinkle a little extra barbecue rub. Roast in a 350°F (177°C) oven for 15 minutes to crisp the bacon further.

    Time: PT15M

    Temperature: 350°F

11. Rest and Plate

    Let the steaks rest for 5 minutes before slicing. Slice the cheese bomb into thick wedges. Plate each steak with a wedge of cheese bomb, drizzle with any remaining herb‑garlic oil, and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

820

Protein

62 g

Carbohydrates

9 g

Fat

55 g

Fiber

2 g