Preheat oven to 425°F.

Combine equal parts soy sauce and vinegar in a mixing bowl and set aside.

Carefully trim the bottom roots of the garlic bulb, keeping the main root that holds the bulbs cloves together intact.

Slice the top of the bulb off, exposing the cloves (a little less than half of the whole bulb). Place the bulb with the exposed side face-down in the shallow baking pan.

Pour the soy and vinegar mixture into the pan until it rises half way up the garlic. Tightly cover pan with plastic wrap, then aluminum foil. Transfer to preheated oven and bake for 25 minutes.

Remove pan from the oven. Carefully pull back the foil and plastic to release steam. Press on back of garlic to feel check for tenderness. If the garlic isn’t tender, add cook time as needed. Once tender, let garlic cool for 20 minutes, which will let the soy-vinegar mixture reduce and glaze the garlic. The garlic should be tender with a deep shining glazing over the top of each garlic clove.

Release the cloves by pinching the base of the bulb. Once the cloves are freed from the bulb, spread them like butter over top your cooked steak. Serve hot or at room temperature.