Oh help me I need some beef! I shall go to my local chophouse for a traditional beef dinner! A porterhouse? An unctuous ribeye? One of those, most likely. Perhaps a simple preparation, broiled with salt and pepper? Once the beef arrives at the table, shall I rub roasted garlic all over the meat? The pungent, bulbous garlic melts over the tender, charred flesh. I partake of a bite of beef: the unctuous, rich, mineral taste pervades and the beef melts in my mouth. But wait! Perhaps I'd rather have the beef cooked in a cast iron with bulbs of fresh garlic? In other words, perhaps I would like the garlic involved in the preparation and basting of the beef, rather than as a post-production condiment? I don't know, but William, my waiter, will steer me in the right direction, no doubt. I'll order my beef with the house potatoes -- hashed, browned in duck fat, served with pickled pepper relish. But wait -- do I want the hangar steak?