Côte de boeuf steak for two

Ingredients:

Ribeye steak

• 1 cote de boeuf or ribeye steak weighing 730 - 800 g.
• 1 head of garlic, top cut off
• 2 tbsp. l. olive oil
• 2 cups blackberries
• 1 bunch of thyme

Herb butter

• 1/2 cup unsalted French butter (beurre de barrat), at room temperature
• 1 tbsp torn thyme leaves
• 0.5 tbsp torn rosemary leaves, chopped
• Fleur-de-sel

Preparation:

1. To make herb butter, place all ingredients in a bowl and mix until smooth.
2. Preheat oven to 175°C.
3. To prepare baked garlicBrush the garlic with olive oil and wrap in foil. Place in the oven and bake until soft, about 45 minutes.
4. Heat a frying pan over high heat and add the remaining olive oil. Generously sprinkle the steak with coarse salt. Sear on both sides for about 3 minutes, then transfer the pan to the oven and bake for about 10 minutes for medium-rare.
5. In the same pan you fried the steak in, quickly sauté the berries, adding thyme and a little ground black pepper at the end.
6. Serve the steak with butter, thyme-infused berries and a head of garlic.
   
   A vintage wine pairs well with this dish.