• Take a whole garlic head, slice the top off, drizzle with some olive oil and wrap in a foil sheet. Preheat the grill to a high heat and roast the foil wrapped garlic head until the steak is done.

Steak Instructions

• Get the steak to room temperature, season all sides generously with steak seasoning and allow the meat to sweat.
• Preheat the grill to 500 degrees and set it for direct heat.
• Sear the steak flipping it every 30-40 seconds to get an even sear and cook throughout.  To achieve the perfect medium rare, the final internal temperature on the steak should be 120 degrees when removing off the grill. 
• Remove the steak off the grill and let it rest for 10 minutes.

Tomato Bruschetta Instructions

• Finely cube a few roma tomatoes and a red onion, slice fresh basil and mix the ingredients together. Add salt for taste.

Assembly

• In a bowl, add room temperature butter and squeeze out the roasted garlic. Add a little bit of salt and mix the ingredients together until you have a smooth texture.
• Take a french loaf, slice into small pieces, toast on the grill. Start with a layer of garlic butter, add a slice of the steak and add a tablespoon of the tomato bruschetta. Spread some parmesan over the top and serve.