Nickel Allergy Friendly T-Bone Steak with Garlic Confit

Total time1 hr 10 min

Prep time15 min

Cook time45 min

Nickel Allergy Friendly T-Bone Steak with Garlic Confit

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Ingredients

2 servings

For the garlic confit

1 head garlic
½ cup olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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2 sprigs fresh thyme
1 sprig fresh rosemary

For the steak

2 t-bone steaks (about 1 ¼ inches thick, 14–16 oz each)
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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