Secure Checkout



4 8 oz. steaks
2 Tablespoon oil
2 heads roasted garlic
3 shallots, minced
2 Tablespoon butter
1 c. Zinfandel wine
1 c. water
2 c. brown stock
4 Tablespoon fresh cracked black pepper


Cut the heads of garlic in half, lengthwise. Place halves into a shallow oven-proof pan. Add the butter, and enough water to cover the garlic about 1/3 of the way. Cover with foil and roast in conventional oven at 350°F for 30 - 40 minutes, until soft. Let cool. Squeeze out the garlic and save the hulls. Season the steaks with salt. Rub the cracked pepper and roasted garlic generously on both sides of the steaks. Smoke steaks in smoker oven for about 1 hour or to desired doneness using hickory wood. While the steaks are smoking, prepare sauce by heating 2 Tbs. oil in a small saucepan. Sauté shallots until translucent. Add roasted garlic hulls. Stir well. Add the wine and reduce the volume by half by gently simmering. Add the brown stock and reduce the volume by half by gently simmering. Skim any grease that rises to the surface. Remove from the heat, and strain sauce. Season sauce with salt if desired, and serve warm over the steaks.