Broiler Ribeye + Sweet Garlic Spread | What amazing kitchen tool does almost every home cook have but never use? Their oven broiler. Too many home cooks are frankly terrified of it and think their house will burst into a flame ball by simply turning it on. The truth is there is a reason all your favorite steakhouses cook steak under a broiler, and if you just follow the correct steps you can cook the perfect steak at home too.
In this recipe, we use a homemade lemon clarified butter that can withstand the high broiling heat, then broil our marbled ribeye and slather it while it’s hot with a sweet roasted garlic spread. It’s one recipe that will make you push that broiler button once and for all.
* You can (and should) make the Lemon Clarified Butter and Sweet Garlic Spread in advance.
* Slice this steak up and serve it family style!
* Open a window, this steak can get a little smoky!
- Butter - 1 stick, unsalted
- Lemon Juice - 1 tablespoon
- Lemon Zest - 1 tablespoon
- Extra-Virgin Olive Oil - 1 tablespoon
- Garlic Bulbs - 3
- Parsley - ¼ cup
- Agave - 1 tablespoon
- Sweet Peppers - 2 tablespoons, brunoise
- Lemon Juice - 1 teaspoon
- Ancho Chili Powder - ⅛ teaspoon
- Pepper - ¼ teaspoon
- Salt - ⅔ teaspoon
- Cowboy Ribeye - 1 (1¼ pounds), 1½" thick, bone-in
- Blue Cheese - ¼ cup, garnish, optional
- Sea Salt - 1 teaspoon, garnish, optional
- Kosher Salt - 1 teaspoon
- Saucepan - medium, heavy-bottomed
- Glass Jar - 1, hermetically sealed
- Chinois - or other fine mesh strainer
- Tin Foil - 1 sheet, about 10" x 10"
- Mixing Bowl - small
- Slice the stick of butter into tablespoon size pieces.
- Grate the lemon zest into the hermetically sealed jar.
- Then squeeze the lemon juice into the jar too.
- Toss the butter pieces into the saucepan and melt them over low heat.
- Once the butter is melted and the foam has formed on the surface, remove the pan from the heat.
- Let the pan sit undisturbed for 5 minutes.
- Then grab a spoon and scrape the foam off the surface. Trash it.
- Now carefully strain the butter into a hermetically sealed jar, careful to keep as much of the milk solids in the pan that have settled on the bottom. You don't want those.
- Then just seal up the jar and toss it in the fridge. That's it!
- Preheat your oven to 400 degrees.
- Ok, we need to roast some garlic first! So slice the top ⅓ off the tops of the garlic bulbs.
- Then lay them root-side down in the middle of the foil.
- Drizzle on a tablepoon of oil and add a big pinch of salt and pepper.
- Sprinkle a few drops of water around the base of the garlic (this will help steam it a bit).
- Create a packet by bringing together 2 opposite edges of the foil and folding them together to create a seal.
- Fold each end to seal the packet up.
- Toss the packet in the oven and roast the garlic for 1 hour 10 minutes.
- While the garlic is roasting away, pick the parsley leaves off the stems and finely chop them up.
- Add the parsley, sweet peppers, agave, lemon juice, ancho and remaining salt to the mix bowl.
- When the garlic is roasted, open up the packet and let it cool slightly so you can handle the bulbs.
- Then squeeze out all the cloves and mash them up well with the back of a fork. You don't want any big pieces.
- Then add 2 big tablespoons of the roasted garlic to the mixing bowl and stir it together with the other ingredients. Save the rest of the garlic for another use.
- Now drizzle the last tablespoon of oil into the mixing bowl and make sure everything is mixed together well. Set the spread aside.
- Take your steak out of the fridge and let it come to room temperature - this can take upwards of an hour for a steak this big.
- Put your oven rack 6 inches from the top broiler, then preheat your oven broiler to hi and let it get hot for 5 minutes.
- Now take your steak and season it liberally on all sides with the kosher salt.
- Put the cast-iron over medium heat and melt 2 tablespoons of the Lemon Clarified Butter.
- Now add the steak to the pan and toss it under the broiler.
- Open a window (it can get a little smoky) and broil the steak for 4½ minutes.
- Carefully remove the pan from the oven, flip the steak, and add 1 more tablespoon of the Lemon Clarified Butter.
- Broil it for 4½ more minutes on the second side or until it reaches an internal temperature of 138 degrees for perfect medium rare.
- Then remove the steak from the pan and put it on a cooling rack (don't let it rest on paper towels).
- Grab the Sweet Garlic Spread and spread a thin layer over the hot steak. Now let the steak rest for 10 minutes to get all those flavors to marinate.
- After 10, slice her crosswise into thick pieces.
- Grab a couple warm serving plates.
- Add a swipe of extra Sweet Garlic Spread down the center of each plate.
- Then top it with a few slices of the steak.
- Garnish with blue cheese and a little sea salt, and you've got one hell of a dish!
* Clarified butter has a smoke point of 450 degrees so it's ideal for broiling. Don't add something like canola oil to the pan (350 degree smoke point) or else it will smoke & burn.
* Remember, the bigger the steak the more the internal temp will rise while you let it rest. A steak 1¼ to 1½ pounds will rise close to 8 to 10 degrees.
* Did you know the Spinalis (aka the "Ribeye Cap" - the outer piece of meat surrounding the big piece of fat in the middle of the steak) is considered the tastiest cut of meat by most foodies.
* This is a great date night dish. Don't worry about the garlic breath, you'll both have it.