GATHER JOURNAL

Photograph by Lauren Coleman Food Styling by Maggie Ruggiero 
Prop Styling by Chloe Daley


    
Buffy the Vampire Slayer

Black Garlic Butter Steak

Mains from Issue 11 – Summer 2017 – Heroines

A misfit with the name and style of a valley girl, Buffy drop-kicked demons while juggling high school dramas. Strong, unflappable, and boasting a quick wit, Buffy proved that in the horror genre, women don’t always need saving. Because the show adhered to some classic vampire lore—garlic, sunlight, and a stake to the heart are all fatal—as a meal fit for the slayer, a bloody steak slathered in black garlic butter. Enjoy it before the sun sets.

serves 4



  • 1 head black garlic
  • 1 stick cold salted butter
  • 6 Kumato tomatoes, halved crosswise
  • extra virgin olive oil for drizzling and searing
  • 2 (1½-inch thick) boneless rib-eye steaks

  • 1

    Preheat oven to 325°F.
  • 2

    Simmer the garlic head in a small saucepan of water for 5 minutes. Cool slightly then break apart and peel. Chop and smear the cloves into a fine paste. Cut butter lengthwise into ⅛-inch planks and spread the garlic paste thinly over the planks. Reassemble into a stick. Wrap tightly in parchment and chill.
  • 3

    While the butter chills, arrange tomatoes cut sides up on a parchment-lined baking pan. Sprinkle with salt and pepper and drizzle lightly with olive oil. Roast until shriveled but still juicy, about 1 hour.
  • 4

    Season the steaks generously with salt and pepper. Heat a heavy skillet over medium-high heat until hot. Swirl a Tbsp of oil in skillet and then sear steaks, turning every 3 or 4 minutes until well-seared and a thermometer reads 125°F for medium-rare. Transfer steaks to a cutting board and let rest 10 minutes.
  • 5

    Slice steaks and divide between 4 plates. Serve with slabs of black garlic butter and tomatoes.