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Herby Confit Garlic Butter Steak

herby confit garlic butter steak
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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

Ingredients

Scale
  • 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 (800-900g each)
  • vegetable oil

Instructions

  1. Making the herby confit garlic butter:  
  2. Heat your oven to 150°C / fan 130°C.
  3. 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.
  4. 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.
  5. Allow the garlic and oil to cool briefly, then strain the oil into a clean container. Refrigerate the infused oil promptly and use within 4 days, or freeze for longer storage. Do not store homemade garlic-infused oil at room temperature.
  6. 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.
  7. 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.
  8. Cooking the steaks: 
  9. Remove the steaks from the fridge 30 minutes to 1 hour before cooking. Pat them thoroughly dry with kitchen paper.
  10. Heat your oven to 200°C / fan 180°C. Generously season your steaks with salt and rub them with a splash of vegetable oil.
  11. 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.
  12. Top each steak with a generous knob of confit garlic butter and transfer to the oven. Cook until the thickest part reaches approximately 48-50°C for medium-rare, checking with a meat thermometer. The cooking time will depend on the thickness of your steaks, so use the temperature rather than a fixed 20-minute cooking time as your guide. Add another knob of butter during the final 5 minutes.
  13. 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!

Notes

This recipe makes more herby confit garlic butter than you need. You can halve the butter ingredients if you prefer, although I love having extra to use on other dishes. Refrigerate the finished butter promptly and use within 4 days, or freeze in portions for longer storage.

Find it online: https://zenaskitchen.com/herby-confit-garlic-butter-steak/

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