H-06 LIFTOFF
GARLIC GHOST
RIBEYE STEAK.
Thick-cut ribeye cooked until deeply crusted and medium-rare, rested properly, then finished with melting garlic herb butter and H-06 LIFTOFF.
HOW TO MAKE IT
METHOD.
MAKE THE BUTTER.
Mix the softened butter, grated garlic, H-06 LIFTOFF, parsley, rosemary, lemon zest and salt until evenly combined. Shape into a small log or place in a bowl, then refrigerate.
PREP THE STEAK.
Remove the ribeye from the fridge 30–45 minutes before cooking. Pat it completely dry, then season generously on all sides with sea salt and cracked black pepper.
HEAT THE PAN.
Place a heavy cast-iron pan over high heat until very hot. Add the oil and swirl it across the surface.
BUILD THE CRUST.
Add the steak and leave it undisturbed for 2–3 minutes. Flip and sear the second side until a dark golden crust forms. Sear the fat edge for 30–60 seconds if required.
BASTE.
Reduce the heat to medium. Add the butter, crushed garlic, rosemary and thyme. Tilt the pan and spoon the foaming butter repeatedly over the steak for 1–2 minutes.
CHECK THE TEMPERATURE.
Remove the steak at approximately 52–54°C for medium-rare. The temperature will continue to rise while it rests.
REST IT.
Transfer the steak to a warm board and rest for 8–10 minutes. Do not cut it early. The steak has already done enough.
FINISH AND SERVE.
Slice the ribeye against the grain. Top with rounds or spoonfuls of garlic ghost butter and allow it to melt across the warm steak. Finish with flaky sea salt.
HARRY'S TIP
REST IT.
Cutting into the steak immediately sends the juices onto the board instead of keeping them in the meat. Give it ten minutes. The steak will still be hot, and your patience will be rewarded.
THE IMPORTANT PART
FINISH IT WITH
H-06 LIFTOFF.
Roasted garlic flavour followed by building ghost pepper heat. Fold it through butter and let it melt across a properly cooked steak.
SHOP H-06 LIFTOFF