When we cook steak, our favorite way to finish it is with a "garlic schmear."
Instead of rubbing the steak with garlic before grilling, when it will burn, we make a garlic-salt paste and schmear it on after the steak is grilled and then let it "melt" in.
We smash the garlic with the side of a chef's knife, sprinkle with kosher salt, and then use the side of the knife to grind the garlic into a pulp. The kosher salt works like sandpaper on the garlic.
Rub the garlic salt paste on the grilled steak a couple minutes before serving, and it is incredible. It's also great anywhere else you use garlic as it really gets the flavor out.