1/2 cup unsalted beurre de burrat (French churned butter), at room temperature
1 tablespoon picked thyme leaves
1/2 tablespoon picked rosemary leaves, chopped
Fleur de sel
1 head garlic, top scalped
2 tablespoons olive oil
One 26- to 28-ounce bone-in cote de boeuf or ribeye
Kosher salt
1 pint blackberries
1 bunch thyme
Freshly cracked black pepper
Steps:
For the compound butter: Place all the ingredients in a bowl and mix until fully combined. Set aside.
For the ribeye: Preheat the oven to 350 degrees F.
Coat the garlic in some olive oil and wrap in foil. Place in the oven and roast until tender, about 45 minutes.
Heat a pan over high heat with the remaining olive oil. Season the steak liberally with kosher salt. Sear on both sides, about three minutes, then place the entire pan in the oven to continue cooking, about 10 minutes for medium rare.
Remove the steak to a resting rack. Let rest for 12 minutes while you make the garnish.
In the same pan you seared the steak, saute the berries quickly, adding the thyme at the end and a few cracks of black pepper.
Garnish the steak with the compound butter, berries and thyme and head of garlic.
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