T-Bone Steaks with Garlic Parsley Sauce

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The steak turned out great. I love that they actually gave instruction on how to cook the steak (time, oil, seasoning because most recipes just say cook steak to desired doneness but I'm not that familiar with T-bones so that was helpful.
Cooking for one, I only made one big steak and halved the sauce. I used two garlic cloves and probably could have even used one. The other reviews are right in saying that the raw garlic is very strong. I didn't like putting the sauce on top of the steak because it was too strong, but I served it on the side so I could just have a bit each bite. It was good! I don't know if I'll necessarily make it again, but it was worth the try and adventure. Very easy to make.

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I make a garlic parsley sauce similar to this and I add 1 anchoive as additional salt factor. Also I recommed cutting the garlic in these recipee down to one, two at the most. Garlic is very powerful in this recepee and it can be overwhelming.

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Let me start with the fact that garlic is one of my favorite foods. But the garlic in this dish is extremely overwhelming. If I ever made it again, I would only use less garlic. The flavors, parsley, shallot, red pepper, garlic, all sounded excellent, but unfortunately all I could taste was the garlic.

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Being a vegetarian I added the Garlic Parsley Sauce on top of roasted veggies instead of a steak. Just rating the Sauce, it was good but not outstanding.