Pan-Seared Rib Eye with Black Garlic Ghee

Photographs by Rick Poon

I consider two issues separate a mediocre steak from an awesome one: high quality of meat and approach.

And my approach is all the time the identical: dry brine, mood, pan sear, baste with ghee, then relaxation with extra ghee. I do often, nonetheless, fluctuate the basting combine. Right here, black garlic steps in, its molasses-like sweetness and refined tang accentuating that intensely savory beefy taste of the selection rib eye.

• One 1¾-in.-thick bone-in rib eye (roughly 1½ lb.)
  

• High quality sea salt
  

• 4 black garlic cloves
  

• ⅛ tsp. tremendous sea salt, plus extra for seasoning the rib eye
  

• 3 tbsp. ghee or unsalted butter, at room temperature
  

• 1 tsp. olive oil
  

• Flaky sea salt
  

Directions:

1. Season the steak generously with salt. Place on a rack set over a pan or plate and refrigerate in a single day.
2. Put the black garlic in a small bowl; add a pinch of salt and use a fork to smash it right into a paste. Add the ghee and use a spoon to combine totally.
3. Pull the steak from the fridge 45 to 60 minutes earlier than you propose to prepare dinner. Rub oil on the steak. Warmth a 10- to 12-inch heavy-bottomed skillet, ideally forged iron, over medium-high warmth for 1 full minute (it ought to be scorching sizzling). Cook dinner the steak, turning each 3 minutes or so, till a darkish brown crust kinds on either side and the inner temperature is a number of levels beneath your favored doneness (120 to 125°F for medium-rare), about 10 minutes.
4. Flip down the warmth to medium and anticipate about 30 seconds earlier than including 2 tablespoons black garlic ghee to skillet. Tilt the pan towards you in order that the ghee swimming pools on one aspect, and use a big spoon to repeatedly baste the steak with ghee for about 1 minute. Switch the steak to a rimmed plate or giant shallow bowl and high with the remaining black garlic ghee. Let the steak relaxation 6 to 10 minutes.
5. Switch the steak to a chopping board, reserving any buttery juices on the plate. Use a pointy knife to chop 1-inch slices of steak—all the time slicing towards the grain. Pour the melted black garlic ghee from the rimmed plate over the steak and sprinkle with flaky sea salt.

Tip—You should definitely go away 24 hours for brining the steak.

Recipes from The Fashionable Larder by Michelle McKenzie. Roost Books, an imprint of Shambhala Publications, Inc., 2021. Recipe images © Rick Poon.