I Cooked Steak with 1,000 Garlic Cloves
I Cooked Steak with 1,000 Garlic Cloves is a medium American recipe that serves 2. 820 calories per serving. Recipe by Guga Foods on YouTube.
Prep: 45 min | Cook: 4 hrs 10 min | Total: 5 hrs 25 min
Cost: $43.37 total, $21.69 per serving
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
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
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
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
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
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
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
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
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
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
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
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
Dietary info: High‑Protein, Keto‑Friendly (low carb), Contains pork
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of New York Strip Steak: Ribeye steak, Sirloin steak
- Instead of Garlic Cloves: Roasted garlic puree (1/2 cup)
- Instead of Avocado Oil: Refined canola oil, Grapeseed oil
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Onion Powder: Finely minced fresh onion (1 tbsp)
- Instead of Paprika: Smoked paprika (½ tsp)
- Instead of Cayenne Pepper: Red pepper flakes (¼ tsp)
- Instead of All-Purpose Flour: Rice flour (gluten‑free)
- Instead of Cornstarch: Potato starch
- Instead of Bree Cheese: Brie cheese
- Instead of Ground Beef: Ground turkey
- Instead of Bacon Strips: Turkey bacon
- Instead of Barbecue Rub: Smoked paprika + brown sugar mix
- Instead of Fresh Parsley: Cilantro
- Instead of Scallions: Green onion
Equipment Needed
- Glass Container with Lid
- Oven
- Smoker or Grill with Indirect Heat
- Food Processor or Hand Blender
- Cast‑Iron Skillet
- Meat Thermometer
- Mixing Bowls
- Whisk
- Baking Sheet
- Tongs
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Caramelizing the garlic without burning it (Step 1).
- Blending the garlic spread to a smooth paste (Step 2).
- Achieving the correct internal temperature during smoking (Step 4).
- Ensuring the batter adheres to the steak before searing (Step 5).
- Searing at the right oil temperature to form a crust without burning (Step 6).
- Wrapping the cheese bomb tightly so bacon stays in place (Step 7).
Chef Tips from the Video
- Reserve the oil from roasting garlic; it’s infused with flavor and perfect for searing.
- Let the smoked steak come to room temperature before searing to avoid a temperature shock.
- For extra aroma, add a sprig of fresh thyme to the skillet during the final minute of searing.
Troubleshooting
Garlic crust turned bitter or burnt.
Reduce roasting temperature to 275°F and watch closely; remove any overly darkened cloves before blending.
Batter slides off the steak during searing.
Pat the steak dry after smoking, then lightly dust with flour before dipping in the batter to improve adhesion.
Steak overcooked after searing.
Use a meat thermometer; remove steak from the skillet when internal temperature reaches 125°F for medium‑rare, as it will continue to rise during resting.
Bacon on the cheese bomb does not crisp.
Finish the bomb under the broiler for 2‑3 minutes after oven roasting, watching closely.
Storage
Refrigerator: Store the garlic spread in an airtight jar for up to 1 week. Cooked steaks and cheese bomb can be kept 3‑4 days.
Freezer: Freeze the garlic spread in portioned containers for up to 2 months. Raw steaks freeze well for 3 months; re‑heat before searing.
Room temperature: Do not store cooked meat or garlic spread at room temperature for more than 2 hours.
Make-Ahead Tips
- Roast and blend the garlic spread up to 3 days ahead; store in the fridge.
- Season the steaks and let them rest uncovered in the fridge for 30 minutes for a drier surface (helps crust formation).
- Assemble the cheese bomb and refrigerate; sear or finish just before serving.
Frequently Asked Questions
What is the cultural significance and history of garlic‑infused steak in American cuisine?
Garlic has been a staple in American cooking since the colonial era, prized for its bold flavor and preservative qualities. Combining garlic with steak became popular in modern American barbecue culture, where the aromatic crust adds depth to the meat’s natural richness.
What are the traditional regional variations of garlic‑crusted steak in the United States?
In the Southwest, steak is often rubbed with garlic, cumin, and chili before grilling. In the Midwest, a garlic‑butter compound butter is melted over a grilled ribeye. This recipe draws from the Midwest’s love of rich, buttery crusts while adding a smoked element.
How is garlic‑infused steak traditionally served in American barbecue gatherings?
It is typically sliced against the grain and served on a wooden board with simple sides like coleslaw, baked beans, or a cheese‑and‑bacon appetizer, allowing the garlic flavor to shine without competing sauces.
What occasions or celebrations is garlic‑infused steak traditionally associated with in American culture?
Garlic‑infused steak is a popular centerpiece for holidays such as Memorial Day cook‑outs, Fourth of July barbecues, and family reunions where a dramatic, flavor‑intense main course is desired.
What authentic ingredients are essential for a true garlic‑infused steak versus acceptable substitutes?
Authentic ingredients include fresh garlic cloves, high‑smoke‑point oil (avocado or grapeseed), and a quality cut like New York strip. Substitutes can be roasted garlic puree, canola oil, or a ribeye steak, but the flavor profile will shift slightly.
What are the most common mistakes to avoid when making garlic‑infused steak?
Common errors include over‑roasting the garlic (causing bitterness), not drying the steak before searing (preventing crust formation), and searing at too low a temperature, which results in a soggy coating.
Why does this garlic‑infused steak recipe use a batter made from flour, cornstarch, and garlic spread instead of a simple dry rub?
The batter creates a sticky matrix that adheres the caramelized garlic flavor to the steak and forms a crisp crust when seared at high heat, something a dry rub cannot achieve as effectively.
Can I make the garlic spread ahead of time and how should I store it?
Yes, the garlic spread can be prepared up to three days in advance. Store it in an airtight jar in the refrigerator; bring it to room temperature before using it in the batter.
What texture and appearance should I look for when the garlic‑infused steak crust is done?
The crust should be deep golden‑brown with a slightly caramelized sheen, and feel crisp to the touch while the interior remains pink‑red for medium‑rare. A thin, crackly layer indicates proper caramelization.
What does the YouTube channel Guga Foods specialize in?
The YouTube channel Guga Foods, hosted by Gustavo Tosta, specializes in meat‑centric cooking, especially steak, barbecue, and experimental flavor techniques, often using scientific methods to achieve optimal texture and taste.
How does the YouTube channel Guga Foods' approach to American steak cooking differ from other cooking channels?
Guga Foods combines rigorous temperature control (smoking, sous‑vide, searing) with bold flavor experiments like massive garlic infusions, whereas many other channels focus on traditional grilling without the same level of scientific precision.
What other American steak recipes is the YouTube channel Guga Foods known for?
Guga Foods is known for recipes such as the “Reverse‑Sear Ribeye with Coffee Rub,” “Butter‑Basted Tomahawk Steak,” and “Dry‑Aged Porterhouse with Herb Butter,” all showcasing his love for high‑quality beef and innovative seasoning.
Last updated: August 21, 2026
