Chef's Carnivore Steak Patties with Black Garlic-Anchovy Glaze & Zesty Gremolata

Juicy, pan-seared beef patties, rich with a hint of dried herb, bathed in an intensely umami-driven pan sauce featuring fermented black garlic and a whisper of colatura di alici. Finished with a vibrant, fresh herb gremolata to cut through the richness.

Ingredients

• Ground Beef (80/20 or 75/25 fat)400 g
• Dried Thyme0.5 tsp
• Dried Oregano0.5 tsp
• Ghee or Rendered Beef Fat2 tbsp
• Shallot1 small, finely minced
• Black Garlic2 cloves, mashed into a paste
• Colatura di Alici (or high-quality fish sauce)0.5 tsp
• Concentrated Beef Bone Broth150 ml
• Fresh Flat-leaf Parsley2 tbsp, finely chopped (for gremolata)
• Lemon Zestfrom 0.5 lemon
• Fresh Garlic1 small clove, minced (for gremolata)
• Flaky Sea Saltto taste
• Freshly Cracked Black Pepperto taste

Method

1. In a bowl, gently combine ground beef with dried thyme, dried oregano, a generous pinch of flaky sea salt, and freshly cracked black pepper. Form into two thick, round patties (about 1-inch thick). Avoid overworking the meat.
2. Heat ghee or rendered beef fat in a heavy-bottomed skillet over medium-high heat. Once shimmering, carefully place the patties in the hot pan. Sear for 4-5 minutes per side, developing a deep, crisp Maillard crust and cooking to desired doneness.
3. While patties cook, prepare the Gremolata: In a small bowl, combine finely chopped fresh flat-leaf parsley, minced fresh garlic, and lemon zest. Set aside.
4. Remove patties from the skillet and set aside on a plate to rest.
5. Return the skillet to medium heat, keeping any rendered fat. Add the minced shallot and sauté gently for 1-2 minutes until softened. Stir in the mashed black garlic paste and cook for another minute until fragrant.
6. Deglaze the pan with concentrated beef bone broth, scraping up all the savory fond. Stir in the colatura di alici. Bring to a gentle simmer and reduce the sauce for 2-3 minutes, until it slightly thickens and coats the back of a spoon. Season with a touch more salt and pepper if needed.
7. Plate the rested beef patties. Spoon the rich black garlic-anchovy pan sauce generously over each patty. Finish with a liberal sprinkling of the vibrant Gremolata.