Photos by Rick Poon

I believe two things separate a mediocre steak from a great one: quality of meat and technique.

And my technique is always the same: dry brine, temper, pan sear, baste with ghee, then rest with more ghee. I do occasionally, however, vary the basting mix. Here, black garlic steps in, its molasses-like sweetness and subtle tang accentuating that intensely savory beefy flavor of the choice rib eye.

2 to 3 servings

Instructions:

1. Season the steak generously with salt. Place on a rack set over a pan or plate and refrigerate overnight.
2. Put the black garlic in a small bowl; add a pinch of salt and use a fork to smash it into a paste. Add the ghee and use a spoon to mix thoroughly.
3. Pull the steak from the fridge 45 to 60 minutes before you plan to cook. Rub oil on the steak. Heat a 10- to 12-inch heavy-bottomed skillet, preferably cast iron, over medium-high heat for 1 full minute (it should be scorching hot). Cook the steak, turning every 3 minutes or so, until a dark brown crust forms on both sides and the internal temperature is a few degrees below your favored doneness (120 to 125°F for medium-rare), about 10 minutes.
4. Turn down the heat to medium and wait for about 30 seconds before adding 2 tablespoons black garlic ghee to skillet. Tilt the pan toward you so that the ghee pools on one side, and use a large spoon to continually baste the steak with ghee for about 1 minute. Transfer the steak to a rimmed plate or large shallow bowl and top with the remaining black garlic ghee. Let the steak rest 6 to 10 minutes.
5. Transfer the steak to a cutting board, reserving any buttery juices on the plate. Use a sharp knife to cut 1-inch slices of steak—always slicing against the grain. Pour the melted black garlic ghee from the rimmed plate over the steak and sprinkle with flaky sea salt.

Tip—Be sure to leave 24 hours for brining the steak.