The alchemy of butter and slow heat transforms garlic cloves into confections in this elegant topping for grilled steaks. I call for Calvados, a brandy made from apples in Normandy, and you should use it if you can find it. It’s also great in a snifter.
Grilled Rib-Eye Steak with Sweet Garlic
4 rib-eye steaks
3 heads garlic, separated & peeled
4 tablespoons butter
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon Calvados or other brandy
Heat butter and garlic cloves in a 10-inch nonstick skillet over very low heat until barely sizzling, and cook, stirring frequently, until golden, about 20-30 minutes. Turn heat off until steaks come off grill.
Season steaks & grill over hot fire to your desired color. I think medium rare is the perfect for this recipe. Remove steaks from grill and tent with foil for 10 minutes before serving.
As soon as you remove the steaks from the grill, turn heat to medium-low under garlic and bring to simmer. Add sugar and salt and stir until dissolved, about 3-4 minutes. (If garlic starts to brown too much, reduce heat). Add Calvados and simmer another 3-4 minutes.
On warmed plates, serve steaks and drape with garlic & sauce. Great with Twice-Baked Potatoes.