Seared rib-eye steak with Black garlic sea salt

GLAZED SCOTCH FILLET WITH NZ BLACK Garlic SEA SALT

Ingredients:

• 2 ribeye or scotch steaks (3–4cm thick)

• 1 tbsp neutral oil

• 40g butter

• 2 shallots, halved

• 1–2 tsp Opito Bay Black Garlic Sea Salt

  Method:

• Bring steak to room temp.

• Season with Opito Bay black garlic salt.

• Sear in hot pan (2–3 min per side).

• Add butter + shallots, baste continuously.

• Rest 5–8 mins, slice and finish with a light pinch of salt.