Saturday night steak

I have not posted a cook in a while, so here I go. Grilled a top sirloin last night. Used the salt method of salting 2 hours before grilling. In my half of the steak, I slivered a clove of garlic and put it in the steak to see what would happen.



Needless to say, as the steak cooked, most of the garlic popped out. Here is a pic after grilling and resting.

So how was it? Is it worth putting garlic slivers in the steak like that?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rob_Fox:
So how was it? Is it worth putting garlic slivers in the steak like that? </div></BLOCKQUOTE>

It was not worth it because as the steak cooked the garlic slivers popped out. Figured I would try it out and see what happened. The steak was good anyway.