Black Garlic Infused Steak, Steakhouse Flavor in 15 Minutes
This Black Garlic Infused Steak sears to a perfect crust then bathes in a quick black garlic butter that melts into every slice. Our I Love Black Garlic Puree adds deep umami and a gentle sweetness that tastes like a steakhouse.
Yield serves 2
Time 5 minutes prep, 10 minutes cook
Ingredients
- 2 ribeye or NY strip steaks, about 1 inch thick
- 1 tbsp I Love Black Garlic Puree
- 2 tbsp unsalted butter, softened
- 1 tbsp olive oil
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce
- 1 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp smoked paprika, optional
- Fresh thyme or rosemary sprigs, optional
Instructions
- Season steaks Pat dry. Season both sides with salt, pepper, and paprika if using.
- Mix black garlic butter In a small bowl combine black garlic puree, softened butter, soy sauce, and Worcestershire until smooth.
- Sear Heat olive oil in a hot cast iron skillet over medium high. Sear steaks 3 to 4 minutes per side for medium rare, adjusting to preference. Add herbs in the last minute for aroma.
- Baste Reduce heat to low. Add a spoon of black garlic butter to the pan and baste the steaks 30 to 45 seconds until glossy.
- Rest and serve Transfer to a board, rest 5 minutes, slice against the grain, and top with remaining black garlic butter.
Serving Ideas
- Garlic mashed potatoes or crispy roasted potatoes
- Roasted mushrooms or asparagus
- A light drizzle of Black Garlic Honey for sweet contrast
Pro Tips
- Let steaks sit at room temperature for 20 minutes before cooking for even searing.
- Use a thermometer: 130°F medium rare, 140°F medium.
- Make extra black garlic butter and chill as a compound log for quick flavor on veggies and seafood.
Approximate Nutrition, per serving
Calories 640, Protein 46 g, Fat 49 g, Carbs 2 g, Sodium 980 mg
Make It With The Best Black Garlic
The star of this recipe is our I Love Black Garlic Puree, 7 oz. Keep a jar on hand for instant umami.
