2 Serves
87 Mins
In a small bowl, combine the softened salted butter with finely minced fermented black garlic and a pinch of black pepper to create the compound butter. Roll into a log using plastic wrap and chill until firm.
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Vitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
58 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
224 mg / 1,250 mgPotassium
394 mg / 4,700 mgSodium
1322 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
41 g / 20 gCholesterol
232 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Pat the beef steaks dry with paper towels and season generously on all sides with salt and black pepper.
Heat the avocado oil in a heavy cast iron skillet over high heat until shimmering.
Place the steaks in the hot skillet and sear for 3-4 minutes per side to develop a deep brown crust, adjusting heat as necessary to prevent burning.
Reduce heat to low, add a slice of the prepared fermented black garlic butter to the pan, and baste the steaks continuously for 2 minutes until the desired internal temperature is reached.
Remove the steaks from the pan and let them rest on a wire rack for 57 minutes to allow juices to redistribute before serving.
25
g95
g20
g
Yemeni
