Black garlic gives you all the depth of roasted garlic with none of the sharpness — just this dark, sweet, almost molasses-like savoriness. Basted onto a searing steak, it creates a crust that is complex and rich without a single harsh note. This pairs especially well with leaner cuts like filet where the butter carries more of the flavor load.
Serves 2
Active time: 15 minutes
Ingredients
- 2 filet mignon or New York strip steaks, 2.5–3cm thick
- Neutral oil
- 3 tablespoons churn labs Black Garlic Cultured Butter, cold
- 2 sprigs rosemary
- Flaky finishing salt
Method
- Bring steaks to room temperature and season with fine salt at least 45 minutes ahead.
- Heat a cast iron skillet until smoking. Add a thin film of oil and sear steaks 3–4 minutes per side.
- Reduce heat to medium. Add black garlic butter and rosemary to the pan. As the butter melts, tilt the pan and baste the steaks continuously for 60–90 seconds.
- Pull when internal temp reads 50°C (122°F) for medium-rare. Rest 8 minutes.
- Finish with flaky salt and spoon any pan butter over the top.
Notes
The black garlic butter browns beautifully but can go from caramelized to acrid quickly because of its natural sugars. Keep basting time short and controlled.
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