SCALLOPED POTATOES:
Preheat oven to 350
In a small pot, melt the butter and fry the garlic until it's just starting to brown.
Add the flour and whisk until there are no lumps.
Slowly drizzle in the milk while constantly whisking to makes sure the mixture is smooth.
Bring to a boil, then remove from heat.
Slice the potatoes into about 1/8-inch-thick slices, then fan them out in a small baking dish.
Pour the sauce on top of the potatoes, then sprinkle with Parmesan.
Bake for about 1 hour, until the top is bubby and golden brown
Sprinkle chopped parsley on top, then serve!
GARLIC BUTTERED STEAK:
Preheat oven to 200
Generously season all sides of the steak with salt and pepper.
Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour, the internal temperature reads about 125 for medium rare. Adjust the bake time based on whether you like your steak more rare or more well done.
Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke is significantly lower than that of canola oil and it will smoke before reaching the desired cooking temperature.
Sear the steak for 30 seconds on the first side, then flip.
Add the butter, garlic, rosemary and thyme and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
Turn the steak on its side and cook to render off any excess fat.
Rest the steak on a cutting board or wine rack for about 10 minutes. Slicing the steak before resting period has finished will result in a lot of the juices leaking out, which may not be desirable.
Slice the steak into 1/2 inch strips, then fan out the slices and serve!
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