Johnny Garlic's Grilled Peppered Steak with Cabernet Balsamic Sauce

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I give this a 2 because I like steak, but, even I used less salt than called for, it was still WAY too salty. My family could barely eat it. The sauce was overpowered by the vinegar. Won't be making again. Ruined a perfectly good steak!

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I know that usually you are suppose to go by the receipe however I didnt not have any steak on hand and I really wanted to try this one out so instead I used pork tenderloin and it was spectacular! Im always coming up with unique and off the wall receipes myself and figured hey what the heck.

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This was better then I thought it was going to be! I topped the steak with the onions and garlic then the sauce. My husband who doesnt like sweet meat loved this! Will make again for sure

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Heres a guy, Guy, who operates a successful restaraunt who gives up one of their recipes, and the genious viewers who know better change it from the outset--not trying it as is. Yet they review it as "I changed everything, but oh its a great recipe".

Simpy ridiculous. At least try recipes first as written before screwing around with them as if you know better. Sure list your recommended changes based on youre limited palate, chich no one cares about. Just try the darn recipes as is or dont review them, You are not qualified.

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I made double the amount of sauce and added some dried herbs to give the sauce a little more depth. I also cooked a side of mushrooms since the sauce is a little thin and the mushrooms added a new layer of flavor. I might consider adding some type of blue cheese to this recipe. I served it with garlic smashed potatoes (Neeley's,roasted carrots and parsnips (drizzled with honey at the end, and an outstanding fall salad from my recent Taste of Home (Thanksgiving edition. My meal was a big hit...Thanks Guy! My husband and I love to watch DDD together.

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I used tri-tip steaks - 4 all just around 8 oz. Actually used a little bit more salt than the recipe - kosher salt. Regular table salt would produce a more salty meal. Left them in the fridge for 4 hours, then brought to room temp. Also, I'm in Pasadena and didn't want to light up the grill. Everything smells of smoke already (Station fire. Browned the steaks in a cast iron skillet, then moved them to a 400 degree oven for just a few minutes depending on taste ( I like rare, hubby likes well done. Pulled mine out at 150 degrees; left his in a few minutes more. Let them all rest for about 6 minutes. So far, so good.

My only problem was with the sauce. It took way longer to reduce and still had to much of a vinegar taste. Added more brown sugar and reduced more. Wonder if using a saute pan (with more surface area instead of a sauce pan might have worked faster.

Anyway.... steaks were wonderful. Served with just a bit of the sauce. Wish I'd seen this one on TV. Sorry FoodNetwork, but the written recipes tend to leave out either ingredients or techniques.

Anyway, will do this again. Hubby liked it and we'll use the leftovers for sandwiches. Thanks Guy.

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I like the sweetness and the peppery flavor combination. I didn't have brown sugar so I used Agave Nectar and it came out just and nice.

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Flavor was ok, but no one in our family of 5 thought it worth making again.

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My husband was loving it, he rated it 5 stars. He didn't want me to strain the sauce from the onions & garlic, so I made sure not to over brown them. We will use this recipe again. Our market sales a "flatiron" steak and sometimes they are a little tough, after seeing guy tenderize the flank steak...I went aaahhh, that's what I will do with the flatiron and it really helped. I wish I would have made the McAlister potatoes...maybe another day. Thanks Guy.

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First time I have actually made a recipe that I have printed out. This was absolutely wonderful. We used tri-tip and the result was superb. The reduction would be wonderful with lamb also. I will be making this dish for years to come!