Herby Confit Garlic Butter Steak

We rarely eat red meat at home but there’s something so special about a big sharing steak, seared to absolute perfection and finished with a herby confit garlic butter. I prefer sharing steaks to individual ones when cooking for a crowd because you can build up a very well-charred crust while keeping the insides beautifully pink.

  • Author: zenak
  • Prep Time: 20 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 4 1x



For the confit garlic:

  • 2 large garlic bulbs
  • 500ml extra-virgin olive oil, or more to cover

For the herby confit garlic butter 

  • 250g unsalted butter, softened
  • 2 tbsp confit garlic oil
  • 20g fresh leaf parsley, finely chopped
  • 4 sprigs fresh rosemary, leaves only, finely chopped
  • 4 sprigs fresh thyme, leaves only

For the steak: 

  • 2 x bone-in ribeye steaks/côte de boeuf (around 900g each)
  • vegetable oil


Making the herby confit garlic butter:  

  1. Heat your oven to 150°C / fan 130°C.
  2. Break the garlic bulbs into individual cloves and soak them in boiling hot water for 5 minutes, then drain. This will cause the skins to swell up, which makes them incredibly easy to remove with a paring knife or even your fingers.
  3. Place the peeled garlic cloves in a small baking dish or oven-proof saucepan and top with olive oil. You want them to be fully submerged. Cover and bake for 1 hour, or until golden and tender.
  4. Let cool, then strain the oil into a sealed jar. The oil can be kept in the fridge for up to 2 weeks.
  5. Smoosh the garlic cloves and place them in a mixing bowl with the softened butter, parsley, rosemary and thyme. Season with salt and pepper, to taste, then mash with a fork until well-incorporated.
  6. Scrape the butter onto some greaseproof paper and roll into a cylinder. You can store it in the fridge for up to a week or pop it into the freezer, where it will keep for up to 2 months.

Cooking the steaks: 

  1. Let your steaks sit at room temperature for 1 hour before you cook them.
  2. Heat your oven to 200°C / fan 180°C. Generously season your steaks with salt and rub them with a splash of vegetable oil.
  3. Heat a large skillet or griddle pan over high heat until smoking hot, then add the steaks and sear for 2 minutes on each side.
  4. Top each steak with a big knob of confit garlic butter and transfer to the oven to cook for 20 minutes, or until they reach an internal temperature of 45°C, placing another big knob of butter on the steaks for the last 5 minutes of cooking.
  5. Take the steaks out of the oven, add a final knob of confit garlic butter and leave to rest for 10 to 15 minutes. Slice the steaks against the grain then serve with your sides of choice – enjoy!


This recipe makes more herby confit garlic butter than you need. You can store leftovers in the fridge for up to a week or pop them into the freezer, where they will keep for up to 2 months.

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can’t wait to see what you’ve made!

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