Roasted garlic rib eye

While picanha is “Queen of All Meats,” many say ribeye steak is king! I somewhat agree because ribeye provides the best bite on the cow—I am talking about the spinalis dorsi, also known as the ribeye cap. When I was young, I would eat all the steak but save the cap as my last bite. Man, is it good! It’s amazing! Here is one of the best ways to make it.

Serves: 2
Prep Time: 1 hour 15 minutes
Cook Time: 30 minutes
Rest: 5 to 10 minutes

Ingredients

• 2 (1lb/454g) ribeye steaks, each about 1 1⁄2 inches (3.75cm) thick
• Coarse kosher salt
• Ground black pepper
• Granulated garlic
• 5 sprigs fresh thyme, divided
• 1 tbsp grapeseed or avocado oil
• 4 tbsp unsalted butter
• 8 garlic cloves

For the roasted garlic compound butter:

• 2 large garlic heads
• Olive oil
• Coarse kosher salt
• Ground black pepper
• 8 tbsp unsalted butter, softened
• 1 tsp dried parsley

PREP & SEASONING

1. Preheat the oven to 375°F (190°C).
   
   
2. Pat the steaks dry with paper towels. Liberally season all sides with kosher salt, black pepper, and granulated garlic. Tightly wrap the steaks in plastic wrap and transfer to the fridge to rest.
   
   
3. Begin making the compound butter by slicing the tops from the garlic heads to expose a small portion of the cloves. Drizzle olive oil over the top of the heads and then season with kosher salt and black pepper.
   
   
4. Loosely wrap the trimmed garlic heads in aluminum foil. Bake for 40 minutes to 1 hour, checking the heads every 10 minutes to ensure they aren’t burning. When the heads have a nice golden-brown color, remove them from the oven.
   
   
5. Carefully squeeze the heads to expel the cloves out onto a plate. Mash with a fork until a paste is formed. Allow to cool for 10 minutes.
   
   
6. Using the fork, combine the softened butter with the garlic paste and then add the dried parsley. Mash again until well combined. Place the butter on a sheet of plastic wrap. Mold the butter into a log and then transfer it to the fridge to set.
   
   

METHOD

1. Set up the grill for two-zone cooking. Preheat to 250°F (121°C). Remove the steaks from the fridge.
   
   
2. Tie two thyme sprigs together with butcher’s twine. Repeat with two more sprigs. Place the steaks over indirect heat, and then place the thyme sprigs on top of the steaks.
   
   
3. Grill for 20 minutes, turning the steaks occasionally, while moving the thyme sprigs to the top sides of the steaks, until the internal temperature reaches 120°F (49°C).
   
   
4. Preheat a cast-iron skillet over direct heat. When the skillet begins to smoke, add the grapeseed oil.
   
   
5. Place the steaks in the hot skillet and sear for 1 minute per side. Flip the steaks once more, and then move the skillet over to the indirect heat. Add the butter, remaining thyme sprig, and garlic cloves to the hot skillet. (If you have too much rendered fat after the first sear, remove the steaks and clean the skillet before adding the butter, thyme, and garlic.)
   
   
6. Wearing heat protective gloves, tilt the pan and then use a large spoon to baste the steaks in the butter continuously for 1 minute per side or until golden brown. (Be careful not to burn the butter! It’s ok to have brown butter, but not black [burnt] butter.)
   
   
7. Transfer the steaks from the skillet to a cutting board to rest for 5 to 10 minutes. Top each steak with 1 tablespoon of the roasted garlic compound butter.
   
   
8. Use a knife to separate the eye from the cap and then remove any silver skin from cap. Slice the eye and cap into ½-inch (1.25cm) slices and serve.