Preheat oven to 250 and peel the garlic cloves. Add to a cocotte with a few sprigs of rosemary, enough oil to cover all the garlic. Add red pepper flakes, salt and pepper. Cook for about 2 hours or until garlic is soft and browned. Let cool slightly. Raise your oven heat to 275.
Add confit and other herb butter ingredients to a food processor and blend until smooth and combined. Season to taste. Spoon into parchment paper or plastic wrap and twist into a log shape. Transfer to the fridge to harden while you prep everything else.
Let the steak rest about 45 min before cooking by setting them out and drizzling both sides with olive oil, salt and pepper. After 45 min, add steak to oven for about 20 min (depending on steak thickness) flipping halfway through. The internal temperature should be about 115 degrees for a medium rare steak.
Get a deep skillet extremely hot and then drop steak into the pan. Let cook on high heat for about a minute to give it a nice brown crust. Flip, and add the rosemary to the pan along with a nice slab of the herb confit butter. Reduce the heat to medium, and using a spoon, baste the steak in the butter until the internal temperature is around 125/130 for medium rare, and 135/140 for medium. Transfer to a baking sheet and let rest for about 10 minutes.
Meanwhile, grate your cheese and slice sourdough. Spread confit herb butter onto the sourdough, along with a few slices of the steak. Add grated cheese overtop and broil for about 3 min or until cheese is melted and bubbly. Serve with a little balsamic glaze (optional) and a few sprigs of thyme for garnish. Enjoy!
