Directions
Step 1
Put together the steak: Season the rib eye with the kosher salt and black pepper. Put aside to come back to room temperature, about 45 minutes.
Step 2
In the meantime, make the roasted garlic: Place a rack within the heart of the oven and preheat to 425°F. Drizzle ½ teaspoon of the oil over the lower facet of the garlic and season with a pinch of kosher salt and black pepper. Wrap the garlic in foil and bake till the cloves are softened and barely golden, about half-hour. Take away the garlic from the foil and put aside. Depart the oven on.
Step 3
To a big forged iron skillet over medium-high warmth, add the remaining oil. When it’s scorching and shimmering, place the shallots cut-side down across the edges of the skillet. Utilizing tongs, maintain the steak on its facet within the heart of the skillet and prepare dinner the fats cap, undisturbed, till crisp and a number of the fats has rendered, 1–2 minutes. Lay the steak flat and prepare dinner till deep golden brown on the underside, 2–3 minutes.
Step 4
In the meantime, flip the shallots after 3 minutes (they need to be properly charred) and season with a pinch of kosher salt. Add the butter and a rosemary sprig.
Step 5
Flip the steak and proceed cooking, spooning a number of the melted butter on high, till golden brown on the second facet, 2–3 minutes extra. Place the reserved garlic head cut-side down within the skillet. Bake till an instant-read thermometer inserted into the thickest a part of the steak reads 130°F–135°F for medium-rare, about 5 minutes.
Step 6
Switch the steak to a reducing board and put aside to relaxation for five minutes. Switch the shallots and garlic to a serving plate. Slice the steak towards the grain into ½-inch-thick slices, then switch to the serving plate and pour over any juices from the skillet and reducing board. Sprinkle with flaky salt and garnish with the remaining rosemary sprig.
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Put together the steak: Season the rib eye with the kosher salt and black pepper. Put aside to come back to room temperature, about 45 minutes.
-
In the meantime, make the roasted garlic: Place a rack within the heart of the oven and preheat to 425°F. Drizzle ½ teaspoon of the oil over the lower facet of the garlic and season with a pinch of kosher salt and black pepper. Wrap the garlic in foil and bake till the cloves are softened and barely golden, about half-hour. Take away the garlic from the foil and put aside. Depart the oven on.
-
To a big forged iron skillet over medium-high warmth, add the remaining oil. When it’s scorching and shimmering, place the shallots cut-side down across the edges of the skillet. Utilizing tongs, maintain the steak on its facet within the heart of the skillet and prepare dinner the fats cap, undisturbed, till crisp and a number of the fats has rendered, 1–2 minutes. Lay the steak flat and prepare dinner till deep golden brown on the underside, 2–3 minutes.
-
In the meantime, flip the shallots after 3 minutes (they need to be properly charred) and season with a pinch of kosher salt. Add the butter and a rosemary sprig.
-
Flip the steak and proceed cooking, spooning a number of the melted butter on high, till golden brown on the second facet, 2–3 minutes extra. Place the reserved garlic head cut-side down within the skillet. Bake till an instant-read thermometer inserted into the thickest a part of the steak reads 130°F–135°F for medium-rare, about 5 minutes.
-
Switch the steak to a reducing board and put aside to relaxation for five minutes. Switch the shallots and garlic to a serving plate. Slice the steak towards the grain into ½-inch-thick slices, then switch to the serving plate and pour over any juices from the skillet and reducing board. Sprinkle with flaky salt and garnish with the remaining rosemary sprig.
