Black Garlic Butter Ribeye

Name: Black Garlic Butter Ribeye
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 ribeye steaks, 12–14 ounces each; 1½ teaspoons kosher salt; ¾ teaspoon black pepper; 1 tablespoon neutral oil; 4 tablespoons unsalted butter, softened; 4 black garlic cloves, mashed; 1 teaspoon Worcestershire sauce; 1 teaspoon chopped rosemary; ¼ teaspoon flaky salt

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

Black Garlic Butter Ribeye sears ribeyes and finishes them with a deep, sweet compound butter of mashed black garlic, Worcestershire, and rosemary.

Jump to Recipe

Black garlic looks like regular garlic went through something personal and came back calmer. The cloves are dark, soft, sweet, and mellow, without the sharp raw bite of fresh garlic, which makes them especially good mashed into butter. For these ribeyes, black garlic gets worked with Worcestershire, rosemary, and flaky salt into a compound butter that is far more complex than the amount of effort involved would suggest. The steaks themselves stay simple: kosher salt, black pepper, neutral oil, and a hard skillet sear. Ribeye already brings plenty of marbling, so the goal is not to bury the beef under seventeen competing ideas. Sear the steaks for 3 to 4 minutes per side, then lower the heat and continue cooking until the center lands in the recipe’s 125 to 135°F range. Give them an eight-minute rest before the black garlic butter goes on top. Putting the butter on after the rest lets it soften and gloss the surface instead of instantly splitting into an oily puddle at the bottom of a screaming-hot pan.

What you get is rich beef against a butter that tastes savory, gently sweet, herbal, and deeply roasty. It has the energy of a steakhouse special without requiring you to explain to anyone why the side of creamed spinach costs twelve dollars.

Prep10 minutes

Cook20 minutes

Total30 minutes

Serves2 servings

DifficultyMedium

Ingredients

Servings

2 ribeye steaks, 12–14 ounces each
1½ teaspoons kosher salt
¾ teaspoon black pepper
1 tablespoon neutral oil
4 tablespoons unsalted butter, softened
4 black garlic cloves, mashed
1 teaspoon Worcestershire sauce
1 teaspoon chopped rosemary
¼ teaspoon flaky salt

Instructions

1Mix the butter, black garlic, Worcestershire, rosemary, and flaky salt.
2Season the steaks with kosher salt and pepper.
3Sear in a hot oiled skillet for 3–4 minutes per side.
4Reduce the heat and continue cooking until 125–135°F.
5Rest for 8 minutes and top with black garlic butter.

Nutrition Information

Estimated per serving: 1 of 2 servings.

1200Calories

97 gProtein

4 gCarbohydrates

93 gTotal Fat

39 gSaturated Fat

1 gFiber

0 gTotal Sugars

2300 mgSodium

355 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Mash the black garlic into a smooth paste before mixing it into the butter so you don't bite into whole cloves.
Sear ribeye over medium-high, not maximum heat — the fat can flare and turn the crust bitter if the pan is too hot.
Let the butter melt over rested steak, not straight off the heat, so it glosses the meat instead of pooling and separating.

Substitutions

black garlic → 2 roasted garlic cloves plus ½ teaspoon balsamic vinegar You approximate the sweet, mellow depth; it won't be identical but it's close.

ribeye → New York strip or filet mignon Any good steak loves this butter; adjust cook time to the cut.

rosemary → fresh thyme Thyme is a touch softer; use the same amount.

Storage Instructions

Store leftover ribeye in the refrigerator for up to 3 days and keep extra black garlic butter wrapped for up to a week. Reheat the steak gently.

Make Ahead

The black garlic butter can be made up to a week ahead or frozen as a log for up to 2 months. Sear the steaks fresh and slice off a coin of butter to finish.

Build the plate