1hr 45min · 4 servings I have wanted to make garlic confit for a while and what better way to make it than to add to a massive porterhouse steak on my @breeo Y Series! Simmered the garlic in oil for a decent amount of time until it was spreadable. Grilled the steak over high heat to get a nice crust (these new @breeo cooking tools are dope!), then sliced it up. Add the crushed garlic, garlic oil, seasoning and more to the base of the steak. It was insane! So fricken delicious! Recipe is on the blog linked in my bio. C Steak: • 1-2 Porterhouse Steak • 1.5 tsp Kosher Salt • 1.5 tsp Black Pepper • 1.5 tsp Garlic Powder • 1 tsp Shitake Mushroom Powder • 2 tbsp BLK Hot Sauce Garlic Confit: • 8-12 Garlic Cloves • 2-3 Rosemary Sprigs • 2-3 cups Olive Oil Serving: • Sliced Bread, dip