This dish transforms the classic ribeye steak into a melt-in-your-mouth experience by gently boiling it in a garlic-infused milk bath. The milk tenderizes the meat while mellowing the garlic into a sweet, nutty flavor that permeates the steak. Finished with rosemary and a final seasoning touch, this recipe is perfect for those who love bold experimentation with comforting results.
Ingredients:
- 2 boneless ribeye steaks (about 1 to 1½ inches thick, approx. 1½ lbs total)
- 5 garlic cloves, minced
- 3 sprigs fresh rosemary (or 1 tsp dried rosemary)
- 2 cups whole milk (enough to cover 1–2 inches of your skillet)
- Salt and freshly ground black pepper, to taste
- 1 tsp ground mustard (optional, for added depth)
- 1 tbsp unsalted butter (optional, for finishing)
Instructions:
1. Prep the Steaks
- Remove the ribeye steaks from the refrigerator and pat them dry with paper towels.
- Rub both sides generously with salt, pepper, minced garlic, and ground mustard (if using).
- Let the steaks rest at room temperature for 45–60 minutes. This helps them cook evenly and absorb the seasoning.
2. Prepare the Milk Bath
- In a deep skillet or sauté pan, pour in the milk until it reaches about 1½ to 2 inches deep.
- Add the rosemary sprigs and bring the milk to a gentle boil over medium-high heat. Stir occasionally to prevent scalding.
- Once boiling, reduce the heat slightly to maintain a steady simmer.
3. Boil the Steaks
- Carefully place the seasoned steaks into the simmering milk.
- Cover the skillet with a lid and let the steaks cook for 6–7 minutes per side for medium-rare, or longer if you prefer a more well-done finish.
- Use a meat thermometer to check doneness:
- 135°F (57°C) for medium-rare
- 145°F (63°C) for medium
- 160°F (71°C) for well done
4. Rest and Finish
- Remove the steaks from the milk and place them on a cutting board.
- Let them rest for 10 minutes, tented loosely with foil. This allows the juices to redistribute.
- Optional: For a richer finish, melt a tablespoon of butter over the steaks just before serving.
5. Serve
- Slice the steaks against the grain and serve immediately.
- Pair with mashed potatoes, roasted vegetables, or a crusty piece of bread to soak up the garlicky milk sauce.
Tips & Variations:
- Use a thermometer: This is the most accurate way to ensure your steak is cooked to your liking without cutting into it.
- Don’t skip the resting time: It’s crucial for juicy, tender meat.
- Infuse more flavor: Add a bay leaf or a pinch of nutmeg to the milk for a subtle aromatic twist.
- Make a sauce: Reduce the leftover milk in the pan with a splash of cream and a bit of Dijon mustard for a silky garlic cream sauce.
Serving Suggestions:
- Creamy mashed potatoes with chives
- Grilled asparagus or sautéed spinach
- Buttered egg noodles or garlic rice
- A glass of bold red wine like Cabernet Sauvignon or Syrah
This dish is a bold departure from traditional steak preparations, but it rewards the adventurous cook with a tender, flavorful result that’s both rustic and refined. Would you like a visual guide or a creative twist on this recipe—maybe a garlic milk reduction sauce or a fusion-style plating idea?