Pittsburgh Black-and-Blue Ribeye with Roasted Garlic Butter

Steps

1. Step 1

   Pat the steaks dry and sprinkle all over, including the edges, with the 2 tsp kosher salt. Set them on a rack or plate, uncovered, and refrigerate at least 8 hours and up to 24. The surface should look dry and slightly tacky — that's what gives you the crust.

   8 hr, hands-off

   • the rest of the bone-in ribeye steaks, about 1 1/2 inches thick (1 1/4 lb each)
   • 2 tsp kosher salt
2. Step 2

   Heat the oven to 400°F. Slice the top off the garlic head to expose the cloves, set it on a square of foil, drizzle with the olive oil, and wrap it closed. Roast until the cloves are soft and golden, 40 to 45 minutes. Let it cool enough to handle.

   45 min, hands-off · 400°F

   • 1 head garlic
   • 1 tsp olive oil
3. Step 3

   Squeeze the soft garlic cloves out of their skins into a bowl and mash them smooth with a fork. Add the softened butter, parsley, 1/2 tsp kosher salt and lemon zest, and mash together until evenly combined. Spread the butter in a wide puddle on a serving platter or scrape it onto plastic wrap, roll into a log, and chill. Leave it at room temperature if you're cooking right away.

   10 min

   • 1 head garlic
   • 1 stick unsalted butter (1/2 cup)
   • 3 tbsp flat-leaf parsley
   • 1/2 tsp kosher salt
   • 1/2 tsp lemon zest
4. Step 4

   Take the steaks out of the fridge 45 minutes before cooking and let them sit at room temperature. Pat them dry again and press the black pepper onto both sides.

   45 min, hands-off

   • the rest of the bone-in ribeye steaks, about 1 1/2 inches thick (1 1/4 lb each)
   • 1 tsp coarsely ground black pepper
5. Step 5

   Turn on your exhaust fan and open a window — this will smoke. Set a large cast-iron skillet over high heat and let it preheat for a full 8 to 10 minutes, until a drop of water vanishes instantly and the pan is faintly smoking. Add 1 tbsp of the tallow and swirl; it should shimmer and smoke at once.

   10 min

   • 1 tbsp beef tallow
6. Step 6

   Lay one steak in the pan and press it flat with a spatula for a few seconds so it makes full contact. Don't move it. Sear 2 to 3 minutes until the crust is deeply browned, nearly black in spots, then flip and sear 2 to 3 minutes more. Stand the steak on its fat edge for 30 seconds to render. Pull it at 120°F on an instant-read thermometer for rare — the center should still be cool-red. Transfer to a cutting board.

   7 min

   • 1 bone-in ribeye steaks, about 1 1/2 inches thick (1 1/4 lb each)
7. Step 7

   Add the remaining 1 tbsp tallow, let the pan come back to smoking, and sear the second steak the same way. If a steak browns before it reaches 120°F, slide the pan into the 400°F oven for 3 to 5 minutes to finish.

   8 min · 400°F

   • 1 bone-in ribeye steaks, about 1 1/2 inches thick (1 1/4 lb each)
   • 1 tbsp beef tallow
8. Step 8

   Rest the steaks on the board for 8 to 10 minutes. Cut the meat off the bone, then slice across the grain into 1/2-inch strips.

   10 min, hands-off

9. Step 9

   Lay the sliced steak over the roasted garlic butter so it melts underneath, squeeze the lemon half over the top, and finish with flaky salt. Spoon any juices from the board over the slices and serve right away.

   • 1/2 lemon
   • flaky sea salt

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026