Garlic Confit Butter Steak
This is the perfect steak topped with a garlic confit herb butter.
Servings: 1
Ingredients
Garlic Confit
- 3 heads garlic
- 3 cups olive oil
- 3 sprigs rosemary
Garlic Confit Herb Butter
- 200 g Westgold butter salted and at room temperature
- 15 garlic confit cloves
- 1 tbsp garlic confit olive oil
- 1 bunch parsley
- 1 bunch chives
- 2 tbsp capers
- 1/2 tsp flakey sea salt
Pan fried steak
- 250 g steak scotch fillet
- 75 g Westgold butter salted
- 2 tsp flakey sea salt
- 1 tsp cracked black pepper
- 1 tbsp olive oil
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 3 garlic cloves peeled
Instructions
Garlic Confit
- Preheat the oven to 120 degrees Celsius.
- Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
- Place the garlic cloves and thyme into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 2 hours or until the garlic has browned in colour.
- Allow to cool and store in an airtight container or jar for up to several weeks in the fridge.
Garlic Confit Herb Butter
- Place all ingredients into a food processor and blend on a high speed until well combined.
- Transfer the butter to a bowl and set to the side.
Pan fried steak
- Bring the steak to room temperature by taking it out of the fridge at least 1 hour before cooking it. Season well with salt, pepper and olive oil. Massage the seasoning and olive oil into the steak.
- On a very high heat, bring a cast iron pan to heat and drizzle with olive oil. When there is a slight haze coming from the pan, place your steak into it. Cook for 2 - 2.5 minutes until you get a golden and caramalised crust. Turn the steak over and cook for 2 minutes. After 45 - 60 seconds, toss in the garlic, butter, thyme and rosemary. Allow the butter to melt and baste the steak with the butter while it continues to cook.
- Take the steak off the pan and transfer to a cutting board.Leave to rest for 5 - 10 minutes.
- While the steak is resting, spoon a tablespoon of the garlic confit herb butter over the steak and drizzle with the leftover butter in the pan. Serve with a simple salad and my Westgold butter crispy smashed potatoes
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