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.

Ingredients

• Dry-aged ribeye steak (at room temperature)300 g
• Cultured butter (unsalted)40 g
• Black garlic2 cloves
• Fresh rosemary1 sprig
• Fresh thyme0.5 sprig
• Lemon zest0.5 tsp
• Rendered beef tallow or ghee15 g
• Flaky sea saltto taste
• Freshly cracked black pepperto taste

Method

1. Remove the ribeye from refrigeration at least 1 hour before cooking to achieve optimal room temperature. Pat completely dry with paper towels to ensure a superior crust.
2. Finely mince the black garlic. Chop the fresh rosemary and thyme leaves. In a small bowl, thoroughly combine the softened cultured butter with the minced black garlic, chopped herbs, and lemon zest. Set aside.
3. Heat a heavy-bottomed cast iron skillet over high heat until it begins to faintly smoke, approximately 5-7 minutes. Add the rendered beef tallow or ghee, ensuring it coats the bottom surface.
4. Generously season the ribeye on all sides with flaky sea salt and freshly cracked black pepper. Carefully place the steak in the screaming hot skillet.
5. Sear for 2-3 minutes per side, turning frequently (every 30-60 seconds) to develop a deep, even, and caramelized Maillard crust. Reduce the heat to medium.
6. Add the prepared black garlic-rosemary cultured butter to the skillet. As the butter melts and foams, tilt the pan and continuously baste the steak with the fragrant butter using a spoon. Continue basting for 2-4 minutes, or until the steak reaches your desired internal temperature (e.g., 52°C/125°F for rare, 57°C/135°F for medium-rare).
7. Remove the steak from the skillet and transfer it to a wire rack set over a cutting board. Rest for at least 10 minutes, allowing the internal juices to redistribute, ensuring maximum tenderness and flavor. Slice against the grain and serve immediately, drizzling with any exquisite pan juices and melted butter.