Pan-Seared Ribeye with Rosemary & Black Garlic Compound Butter, Red Wine Reduction

Remove the ribeye from the refrigerator 30-60 minutes prior to cooking. Pat dry thoroughly with paper towels. Season generously on all sides with flaky sea salt and freshly cracked black pepper.

In a small bowl, combine 60g of the cultured butter with finely minced black garlic, chopped fresh rosemary, and chopped fresh thyme. Mix well and set aside.

Heat a heavy cast iron skillet over high heat until smoking lightly. Add the rendered beef fat or ghee. Once shimmering, carefully place the ribeye in the skillet. Sear for 2-3 minutes per side until a deep, mahogany crust forms, indicating a beautiful Maillard reaction.

Reduce heat to medium-low. Add the remaining 20g of cultured butter, along with the minced shallot and microplaned garlic to the pan. Baste the steak continuously with the melting butter, shallots, and garlic for another 2-4 minutes, or until desired internal temperature is reached (e.g., 54°C/130°F for medium-rare).

Transfer the ribeye to a cutting board and immediately top with a generous spoonful of the Black Garlic Compound Butter. Tent loosely with foil and let rest for 5-7 minutes. This allows the juices to redistribute and the compound butter to melt into the steak.

While the steak rests, deglaze the hot skillet: Add the red wine vinegar to the pan, scraping up all the savory 'fond' (the browned bits) from the bottom. Let it reduce by half, then add the concentrated beef bone broth. Simmer for 1-2 minutes until slightly thickened. Taste and adjust seasoning.

Slice the rested ribeye against the grain. Serve immediately with a drizzle of the rich red wine reduction and an extra dollop of the compound butter if desired.