Black Garlic BUTTER

Great partner for your next Ribeye steak or whatever cut you prefer. I adopted this recipe from the asian-australian cook Adam Liaw, as I really enjoy his recipes and presentations on youtube. Great positive aura.

Add 25g of butter to the pan and baste the 2 steaks with the butter for a few minutes at the end. Or put the butter on the table. The rest of the butter put in the freezer.


  • 150g softened butter
  • 5 sprigs thyme, leaves stripped
  • 2 tsp Dijon mustard
  • 2 cloves garlic, grated
  • 8 cloves black garlic
  • ½ lemon (zest only)
  • 6 anchovies


  1. Put everything in a blender or food-prozessor etc.

Is this " zest"

Sounds delicious.


It is delcious and most importantly doesn`t overpower the meat which I often find out happens by all these rubs, spices and marinades which are so trendy right now.

I use Ribeye steak or other cuts from Nebraska Greater Omaha, Ojo de Agua Organic Beef from Argentina and Black Angus by Jacobs Creek from Australia which have great flavour.

Martin this sounds great! Might try some on venison I got thawing out

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