Van Helsing's Garlic-Roasted Steak with Bloody Beet Sauce

Step 1: Preheat your oven to 400°F (200°C).

Step 2:

Step 3: In a small bowl, combine the minced garlic, olive oil, dried rosemary, dried thyme, salt, and pepper to create a garlic herb marinade.

Step 4: Rub the garlic herb marinade over both sides of each steak, ensuring they are well coated. Set aside and let the steaks marinate at room temperature for about 20-30 minutes.

Step 5: While the steaks are marinating, prepare the bloody beet sauce. Heat olive oil in a saucepan over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onions become translucent and the garlic is fragrant.

Step 6: Add the grated beets to the saucepan and cook for about 5 minutes, stirring occasionally.

Step 7: Pour in the beef or vegetable broth, balsamic vinegar, and honey. Stir to combine. Bring the mixture to a simmer and cook for 15-20 minutes, or until the beets are tender and the liquid has reduced slightly.

Step 8: Using an immersion blender or a regular blender, puree the beet mixture until smooth. Be cautious with the hot liquid when using a regular blender. Season the sauce with salt and pepper to taste. Set aside.

Step 9: Heat a cast-iron skillet or oven-safe skillet over medium-high heat. Sear the marinated steaks for about 3-4 minutes on each side to create a nice crust.

Step 10: Transfer the skillet with the steaks to the preheated oven. Roast for an additional 8-10 minutes, or until the desired level of doneness is reached. Cooking time will vary depending on the thickness of the steaks and your preferred doneness.

Step 11: Remove the steaks from the oven and let them rest for a few minutes before slicing.

Step 12: Serve the Garlic-Roasted Steak on individual plates and drizzle the bloody beet sauce over each steak. You can also serve the sauce on the side for dipping.