Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, mash 4 cloves of black garlic with the back of a fork until it forms a paste, then combine with 0.5 cup softened unsalted butter, 1 teaspoon smoked paprika, 1 tablespoon finely chopped fresh rosemary, 1 teaspoon kosher salt, and 0.5 teaspoon freshly ground black pepper until thoroughly mixed.

2. 2

   Pat dry the 2 (12-ounce) boneless ribeye steaks with paper towels, then generously season both sides with additional kosher salt and freshly ground black pepper.

3. 3

   Heat 2 tablespoons of olive oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until shimmering, almost smoking.

4. 4

   Carefully place the seasoned ribeye steaks into the hot skillet and sear for 3 to 4 minutes per side for a medium-rare doneness, developing a deep brown crust.

5. 5

   Reduce the heat to medium-low, add 2 tablespoons of the prepared black garlic smoked paprika butter to the pan, and spoon the melted butter over the steaks continuously for 1 to 2 minutes until it has melted and coated the steaks.

6. 6

   Remove the pan-seared steaks from the skillet and place them on a cutting board, then top each steak with 1 tablespoon of the remaining black garlic smoked paprika butter and loosely tent with foil.

7. 7

   Let the steaks rest for 5 to 10 minutes to allow the juices to redistribute before slicing and serving.