Seared Delmonico with Black Garlic & Rosemary-Thyme Cultured Butter

A masterfully seared, impeccably marbled Delmonico steak, boasting a profound Maillard crust, basted generously with a savoury cultured butter infused with slow-roasted black garlic, aromatic rosemary, and fragrant thyme. A celebration of beef, elevated to its purest form.

Ingredients

• Delmonico Steak (or Ribeye, 1-inch thick)350 g
• Cultured butter60 g
• Black garlic3 cloves
• Fresh rosemary1 sprig
• Fresh thyme2 sprigs
• Rendered beef tallow (or ghee)15 ml
• Red wine vinegar5 ml
• Flaky sea saltto taste
• Freshly cracked black pepperto taste

Method

1. Pat the steak thoroughly dry with paper towels. Season liberally on all sides with flaky sea salt and freshly cracked black pepper.
2. Smash the black garlic cloves lightly. In a small bowl, combine the cultured butter, black garlic, rosemary sprig, and thyme sprigs. Allow butter to soften slightly.
3. Heat a heavy cast-iron skillet over high heat until it just begins to smoke. Add the rendered beef tallow (or ghee) and swirl to coat the pan.
4. Carefully place the steak in the hot skillet. Sear aggressively for 3-4 minutes per side, developing a deep, caramelized crust characteristic of the Maillard reaction.
5. Reduce heat to medium-low. Add the prepared cultured butter mixture to the pan. Tilt the pan slightly and, using a spoon, continuously baste the melting herb-infused butter over the steak for another 2-3 minutes, until desired doneness is reached (for medium-rare, internal temperature should be around 54°C / 130°F).
6. Remove the steak from the skillet and place on a cutting board to rest for at least 5 minutes. This allows the juices to redistribute, ensuring a tender, moist result.
7. While the steak rests, deglaze the hot pan with red wine vinegar, scraping up any fond (caramelized bits) from the bottom of the skillet to create a quick, rich jus. Swirl to combine and reduce slightly.
8. Slice the rested steak against the grain, arrange on a warm plate, and spoon the pan jus generously over top. Serve immediately.