Low Histamine T-Bone Steak with Garlic Confit
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Learn more →Ingredients
2 servings
For the garlic confit
- 1 head garlic
- ½ cup olive oil
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
For the steak
- 2 t-bone steaks (about 1 ¼ inches thick, 14–16 oz each)
Ingredient noteHistamine levels rise the longer meat sits after butchering. Buy beef as fresh as possible, ideally flash-frozen, and cook it promptly.
- 1 ½ tsp kosher salt
- 1 tsp black pepper, coarsely ground
- 1 tbsp neutral oil (such as canola or grapeseed)
- 2 tbsp unsalted butter
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Make the garlic confit: combine the peeled garlic cloves, olive oil, thyme, and rosemary in a small saucepan. Set over the lowest possible heat and cook, uncovered, until the cloves are completely tender and pale golden throughout, 30–35 minutes. The oil should barely bubble — a few lazy bubbles at the surface is ideal. Remove from heat and let cool slightly. Discard the herb sprigs.
- 2
While the confit cooks, pat the steaks completely dry with paper towels. Season both sides and the edges generously with the kosher salt and coarsely ground black pepper. Let the steaks rest at room temperature for at least 20 minutes.
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