Reminiscent of the best steakhouses have to offer. • Using a hand mixer, combine the butter, anchovy paste, garlic, lemon zest, parsley and a pinch of salt and pepper in a mixing bowl, scraping the sides as needed. https://www.foodandwine.com/recipes/butter-basted-rib-eye-steaks why don’t have I this in my house! Required fields are marked *. Will definitely make this again. If so what is your favourite way to use it? • Using a hand mixer, combine the butter, anchovy paste, garlic, lemon zest, parsley and a pinch of salt and pepper in a mixing bowl, scraping the sides as needed. The rib-eyes were delicious- but set off my smoke alarms all over my house in spite of using my exhaust fan. Wrap the butter log tightly and refrigerate at least 30 minutes.• Generously season both sides of the steaks with salt and pepper. Flip and cook another 2 to 3 minutes, or to desired doneness. Smoked, Garlic, Confit, Butter..I think those are fast becoming my favourite words in the English language, and you’ve used them all in one title!! Cook over high heat, basting the steaks with the melted butter, garlic and herbs, until the steaks are medium-rare, 5 to 7 minutes longer. A generous handful of parsley When the oil is shimmering, add the steaks to the skillet and sear, undisturbed, 4 to 5 minutes. gives it a nice texture . Watch the video and find out! Let it cool, strain through a fine mesh sieve and store in a glass jar. The butter acts just the same as larding meat, e.g. I have never heard of smoked garlic before, where have I been? The cloves come out the colour and consistency of liquorice (sp). All Rights Reserved. I didn’t even know it existed. This was the first time making it and it was a huge success! Use it anywhere you would use a savoury flavoured butter. Place the steaks on a plate, cover with foil and let rest 10 minutes.• To serve, unwrap the compound better and slice off 2 ½-inch thick discs. Use it as a filling for a smoked chicken Kiev, or even just pop a dollop through your favourite steamed vegetables. I only ever manage to get them from the stalls at the food expos. Add the canola oil to a cast-iron skillet or heavy-bottomed skillet over high heat. Use is only limited by your imagination. Of course I share my family favourites too! Food & Wine is part of the Meredith Corporation Allrecipes Food Group. I love food and travel, they are my passions! >_<. It is seriously good stuff. Plus the smell transfers to the fingers pretty easily too. If you have you know that wonderful transformation that takes place. anchovy paste or 8 anchovies, finely minced2 garlic cloves, minced2 tsp. Smoked garlic can be used just like normal garlic. https://bellyrumbles.com/confit-smoked-garlic-butter-recipe If you find that pure confit garlic goodness is a little too much, why not make garlic butter? Very easy to do, but tastes like you've been cooking it all day. Season the rib eye steaks all over with salt and freshly ground pepper. I do a happy dance when people share how they went. It is very important that you do not let the oil bubble, you are cooking it at just before fry point. I found out the hard way that smoked garlic tends to sprout a lot more quickly than normal garlic. oh my…. would love to give this a go. Confit, not to be misunderstood, means cooked in its own fat or lipids. You will get a colour change, but no browning. A slow cooker can can take your comfort food to the next level. I love GARLIC! Be sure to use saltless butter, just a smidge too much salt, but that was my fault. On top of the garlic, I add seared hearts of romaine. The smoke was expected but still overwhelming. I haven’t used it confit before, but now that you have suggested it, I’m kicking myself I haven’t tried it sooner. I know what you mean by keep smelling the stuff. I used mine in cooking and loved the aroma it brought. Your game is pretty much the A game. In a large cast-iron skillet, heat the canola oil until shimmering. © Copyright 2020 Meredith Corporation. Your email address will not be published. This steak was like butter, delicious, just amazing. Tag me on Instagram or Twitter, « Pan Fried Potato Gnocchi with Pine Nuts, Prosciutto & Sage. Where do you get your smoke garlic from? My husband loved it. Our 22 Best Crock Pot and Slow-Cooker Recipes. Thanks Daisy, is a little moreish unfortunately. Plate each steak and top each with a piece of butter. When not travelling I love to share easy dishes discovered or inspired by my adventures. ... Cowper’s power trick comes down to using a confit garlic butter and crunchy flaked almonds to finish. Use a light olive or other light flavoured vegetable oil of choice.