Seared Bavette with Black Garlic-Rosemary Compound Butter & Pan Jus

Pat the bavette steak thoroughly dry with paper towels. Season generously on all sides with flaky sea salt and freshly ground black pepper.

Mince the black garlic cloves and half of the rosemary and thyme leaves. In a small bowl, combine the cultured butter with the minced black garlic, minced herbs, and anchovy paste (if using). Reserve the remaining whole herb sprigs.

Heat a heavy-bottomed cast iron skillet over high heat until just smoking. Add tallow or avocado oil if needed, though rendered fat from the steak can suffice. Sear the bavette steak for 3-4 minutes per side, undisturbed, until a deep, dark, and crusty Maillard reaction forms.

Reduce the heat to medium. Add the herbed black garlic compound butter to the pan along with the reserved whole rosemary and thyme sprigs and half of the minced shallot. Tilt the pan slightly and continuously baste the steak with the melting butter and aromatics for another 2-3 minutes, ensuring even cooking and flavour infusion.

Transfer the steak to a cutting board, tent loosely with foil, and rest for 5-7 minutes. This crucial step allows the juices to redistribute, ensuring a tender and succulent result.

While the steak rests, return the skillet to medium-high heat. Deglaze the pan with red wine vinegar, scraping up any delicious fond from the bottom. Add the beef bone broth and reduce rapidly until it thickens slightly to a glistening 'jus' (approximately 2-3 minutes). Stir in the remaining minced shallot.

Slice the rested bavette steak against the grain into desired portions. Arrange on plates, spoon the rich pan jus generously over the top, and sprinkle with fresh chopped flat-leaf parsley before serving.