Steak with Fried Garlic
- Yield 4 servings
- 6 garlic cloves
- Kosher salt
- Freshly ground pepper
- 4 four ounce filet mignons (other cuts like hanger, flank, or skirt steak work, too)
- 2 tablespoons canola oil
- 4 tablespoons unsalted butter
- 1 tablespoon chopped fresh parsley
- Peel and crush the garlic with the side of a chef’s knife. Sprinkle with a little salt and finely mince it. You should have about 2 tablespoons minced garlic.
- Season the beef with salt and pepper on both sides. Heat a large heavy skillet over medium-high heat, add the oil, and swirl the pan around. Sear the steaks on all sides until nice and crusty, lowering the heat as needed, cooking until they are done to your liking, 2 to 3 minutes per side for medium-rare.
- Meanwhile, in a medium skillet, melt the butter over low heat. Add the garlic and cook until light golden brown, swirling the pan frequently to ensure even browning, about 4 minutes.
- When the steaks are cooked, place each on a serving plate, spoon the garlic butter on top, and sprinkle with the parsley. Serve immediately.
Recipe From My Rio de Janeiro by Leticia Moreinos Schwartz © 2013 Kyle Books.