Garlic ... Ways to store them ... plus Steak with pan-fried garlic!!!

Remembered this only yesterday, when I was with my "mother-in-law". She was offering me some garlic, because she bought a whole string of garlic and was worrying that they would dry out. Then, it dawned to me, that I used to do a couple of things with them.

Here are the advises: 
A. Peeled whole or crushed, mix them with a bit of oil, then store them in a clean wide-mouthed bottle (note: keep the garlic submerged & after a few days the garlic will produce gases, which might make opening the bottle difficult).
 * Spoon it for using in sautéing;
* Mix it for salad dressing, like Caesar Salads (we can talk about the real dressings, not the so-called Caesar Salad dressings);
* Mix with butter and spread on bread for your own made garlic bread, not forgetting to toast the bread;
* Use crushed garlic & oil as marinate for meats, fishes and pre-roasting vegetables.

 B. Cut in pieces, mix it with oil and store in a bottle with a spout.
* Oil in bottle can be used for cooking and for salad dressing, as this is your flavoured oil (note: you can even add herbs in it).

C. Cut garlic in halves (or even as whole) and pan fry in oil until brown.
* Garlic and oil can be used in the future when you require roasted garlic, which can be added in the end of the cooking;

* Mix with butter or on its own and spread on bread, then roast (season with salt & pepper). 

Tonight, we had steak and used the garlic which were pan fried. 

First, marinated steaks with salt, freshly grounded pepper, soya sauce and Worcestershire sauce.

Then made sure that the pan was hot enough but not burning before putting the steaks in the pan, cooking it one minute per side per centimeter of steak for a medium rare steak. 

After cooking one side, throw in the a whole sliced onion and a spoonful of the pan fried garlic plus the marinate. 

Take out the steaks to rest for round five minutes in an aluminum foil, and sealing it in.  If you want yo can just put it in a plate and cover it.  This will cook further the meat. If your plate is warm, then it wouldn't stop the cooking process, otherwise, you get a rare & cooler steak. 

Served the steak with salad dressed with a mixture of:

• finely chopped 10 small capers (5 capers for the bigger ones)
• two olives (pitted)
• a tbs of cream
• a tbs of lemon juice/extract
• three tbs of olive oil (or a tbs of the pan-fried garlic olive oil and two tbs of plain olive oil)
• a tsp of strong mustard (like Dijon or English)
• a drop or two of pepper sauce
• salt & pepper