Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
Food Prep and Consulting by Chaya Surie Goldberger

This simple yet flavorful garlic crusting will yield the perfect steak every time.

SERVES 4–6

• 2½–3-lb (1.1–1.36-kg) cowboy steak or French roast (see note)
• 3 whole heads garlic
• 3 Tbsp olive oil
• 1 tsp kosher salt, or to taste
• ½ tsp black pepper, or to taste
• ¼ tsp dried thyme, or to taste

Gravy

• garlic and herb drippings
• ½ cup hot water + 1 tsp beef broth powder (or beef broth)
• 1 tsp balsamic vinegar

Preheat oven to 350°F (175°C).

Allow meat to come to room temperature.

Slice the tops off the garlic heads. Place each in the center of a piece of aluminum foil and drizzle each with 1 Tbsp of olive oil. Wrap and seal each garlic head. Place in a small baking pan and bake for 40 minutes. Remove from oven and cool.

Pop roasted garlic cloves into a small bowl (by pushing upwards from the bottom). Mash into a paste. Add seasonings and mix. Smear the mixture over the meat and allow it to rest for 30 minutes.

Preheat oven to 450°F (230°C).

Place meat into the oven on the center rack for 15 minutes. Reduce oven heat to 325°F (160°C) and continue to bake for an additional 25–30 minutes. Change oven temperature to broil and broil for 3 minutes on each side.

Remove meat from oven and allow to rest for 15 minutes.

To make the gravy: Carefully transfer meat drippings from the baking dish to a measuring cup. Add the beef broth and balsamic vinegar. Stir well.

To serve, slice against the grain. Either pour gravy over the meat or serve it alongside.

Note: When using this recipe for a  3–5-lb (1.36–2.25-kg) French roast, place meat into the oven on the center rack at 450°F (230°C) for 15 minutes. Reduce oven heat to 325°F (160°C) and continue to bake for an additional 30 minutes for a 3-lb (1.36-kg) roast, or an additional 45 minutes for a 5-lb (2.25-kg) roast, until the meat’s internal temperature reads 130°F (54°C).

(Originally featured in Family Table, Issue 813)