Equipment
Ingredients
Steak & Aromatics
- 400 g beef ribeye steak, room temperature
- 5 g kosher salt
- 2 g black pepper, freshly ground
- 15 ml olive oil
- 30 g unsalted butter
- 2 garlic, smashed, skins left on
- 2 fresh rosemary, whole sprigs
Black Garlic Purée
- 50 g black garlic cloves, peeled
- 50 ml beef stock
- 30 ml heavy cream
- 5 ml balsamic vinegar
Charred Sprouting Broccoli
- 200 g sprouting broccoli, trimmed
- 15 ml olive oil
- 10 ml lemon juice, freshly squeezed
Nutrition (per serving)
Method
Remove the ribeye from the refrigerator. Pat completely dry with paper towels, season generously with kosher salt, and let it rest on a cutting board for 25 minutes to temper. This ensures even cooking.
In a small blender, combine the peeled black garlic cloves, beef stock, heavy cream, and balsamic vinegar. Blend until the mixture forms a completely smooth, dark paste.
Transfer the blended garlic mixture to a small saucepan. Simmer gently over low heat, stirring frequently, until the mixture reduces to a thick purée consistency. Remove from heat and keep warm.
Heat a cast iron skillet over high heat until just smoking. Add 15ml of olive oil, then carefully place the seasoned steak in the pan. Sear undisturbed for 2 minutes to develop a deep brown crust, then flip.
Reduce the heat to medium. Add the butter, smashed garlic cloves, and rosemary sprigs to the skillet. Tilt the pan slightly and use a large spoon to continuously baste the steak with the foaming, aromatic butter. Cook until the internal temperature reaches 54 degrees Celsius (130 degrees Fahrenheit) for medium-rare.
Transfer the steak to a clean cutting board, leaving the fat and aromatics in the skillet. Rest the meat for 10 minutes so the juices can redistribute. Do not slice early.
While the steak rests, return the skillet with the remaining beef fat and butter to medium-high heat. Add the sprouting broccoli, tossing to coat in the seasoned fat. Sear until the florets are charred and the stems are tender-crisp. Turn off the heat and toss with fresh lemon juice.
Slice the rested steak against the grain into thick strips. Spoon a generous swoosh of the warm black garlic purée onto each plate. Arrange the charred sprouting broccoli next to the purée, and shingle the steak slices alongside. Pour any resting juices from the cutting board over the beef.
Chef's Notes
- Black garlic has a sweet, syrupy umami flavor similar to a blend of balsamic vinegar and tamarind. Balancing it with a touch of heavy cream rounds out its acidity and prevents it from overpowering the beef.
- Basting the steak with butter, known as arroser, gently cooks the meat from the top down while injecting deep aromatic flavors directly into the crust.
- Using the residual beef fat and rosemary-infused butter to char the sprouting broccoli creates a unified flavor profile across the entire plate.
- Always use a separate, clean cutting board for resting and slicing the cooked meat to avoid cross-contamination from the raw steak.
Storage
Refrigerator: 3 days — Steak is best consumed immediately for optimal texture. Purée keeps exceptionally well.
Freezer: 1 month — Black garlic purée can be frozen. Do not freeze cooked steak or broccoli.
Reheating: Reheat steak slices gently in a low oven. Warm the purée in a saucepan over low heat, adding a splash of cream if needed.
