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.
- 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:
- Heat your oven to 150°C / fan 130°C.
- 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.
- 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.
- Let cool, then strain the oil into a sealed jar. The oil can be kept in the fridge for up to 2 weeks.
- 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.
- 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:
- Let your steaks sit at room temperature for 1 hour before you cook them.
- Heat your oven to 200°C / fan 180°C. Generously season your steaks with salt and rub them with a splash of vegetable oil.
- 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.
- 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.
- 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.