Pan-Seared Dry-Aged Ribeye with Black Garlic-Rosemary Cultured Butter

A masterclass in Maillard reaction, yielding a deeply caramelized crust on a prime dry-aged ribeye, finished with a luscious cultured butter infused with sweet, fermented black garlic, fragrant rosemary, and a whisper of lemon zest. A true elevation of the classic steakhouse experience, meticulously prepared on the stovetop.