It was my Dad's B-Day yesterday and we decided to do garlic bread along with the steaks on the grill. (BTW, my Dad showed up last night with a SIXTEEN POUND strip loin, which I carved up into two-inch thick New York steaks.)

We simply took a bunch of garlic and ran it through my Zyliss press and put it in a small sauce pan with some extra virgin olive oil, butter and diced shallots and let it steep on very low heat for a few hours while we were having cocktails and B.S.ing about the ways of the world.

After the steaks were grilled and while they were resting, I took some crusty bread that I got down the street at the Pike Place Market and dipped both sides in the oil/butter concoction and put 'em on the grill.

I know this isn't rocket science, but I'd never left the garlic and shallots over low heat for hours before and it really seemed to make a hell of a difference. Good stuff.