Blackened rosemary ribeye steak with roasted garlic butter
This recipe produces a ribeye steak that rivals those served in restaurants, with a smoky, caramelised crust and a tender, juicy interior. It is served with a luxurious roasted garlic butter to melt over the top.
Ingredients (serves 2):
For the steak:
2 ribeye steaks (about 1–1.5 inches thick)
2 tbsp olive oil
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tsp salt
½ teaspoon of cayenne pepper (optional for heat).
½ teaspoon of dried thyme or rosemary
Fresh rosemary sprigs (for garnish).
For the roasted garlic butter:
1 whole garlic bulb
1 tbsp olive oil
4 tbsp softened butter
Pinch of salt and black pepper
½ tsp lemon juice (optional).
Optional garnish:
Lemon slices
Instructions:
1. Make the roasted garlic.
Preheat the oven to 200°C (400°F).
Slice the top off the garlic bulb to expose the cloves.
Drizzle with olive oil, season with salt and pepper, then wrap in foil.
Roast for 30–35 minutes until soft and golden.
Squeeze the roasted garlic into a bowl, mash it and mix with the softened butter and lemon juice. Set aside.
Season the ribeye steaks.
Pat the steaks dry for a maximum crust.
Rub both sides with olive oil.
Mix all the spices together and coat the steaks generously.
Leave to rest at room temperature for 15–20 minutes.
3. Sear the steaks
Pan-seared method (best for a crust):
Heat a heavy skillet (cast iron is best) over a high heat until it is smoking hot.
Add a little oil.
Sear the steaks for 2–3 minutes on each side for a deep blackened crust.
Reduce the heat to medium, add a sprig of rosemary and cook until the steaks are done to your liking:
Rare: 50°C / 122°F
Medium: 57°C / 135°F
Well done: 65°C / 150°F.
Baste with the pan juices for extra flavour.
4. Rest and serve.
Let the steaks rest for 5–7 minutes.
Add a generous scoop of roasted garlic butter on top.
Garnish with fresh rosemary and lemon.
Perfect serving ideas:
Herb mashed potatoes
Grilled vegetables
Garlic rice
Fresh salad with lemon vinaigrette.
