Steak with Preserved Lemons & Garlic By 2021-03-04 00:00:00 Steak with Preserved Lemons & Garlic

I have been making steaks at home for years. The family enjoys red meat, and we probably will have a steak once a week. I have served it with different sauces, used many finishing salts, and I've even sliced it raw and served steak carpaccio. By far, steak with lemons and roasted garlic is the most requested way to have steak in our house.

Not too long ago, we were having dinner with our best friends, Aaron and Francesca. Francesca sliced up a beautiful steak and served it family style with a ramekin of roasted garlic and a ramekin of preserved lemons. I had a puzzled look and Aaron was shocked and asked if I've ever had a steak this way. He told me to take a bit of steak with a little lemon and some garlic and I would be blown away. That is exactly what happened and now we can't keep enough preserved lemons in the house.

The lemons and garlic pair so perfectly together. All you need is a slice of both with each bite. The other must-have ingredient with this meal is a quality finishing salt. My go-to salt is usually a black lava salt that I picked up in Hawaii. After I slice the steak, I grind a healthy portion of salt on top and serve. Oh, and let's not forget a nice glass of red wine. This too is a must. I'll add a link at the bottom for black lava salt in case you don't have any. The lava salt alone will take your steak to the next level.

That's it, a steak dinner that you would expect at a fancy restaurant

I never expected to fall in love with this dish, but I did. Let me know if you do too?

10 minutes 25 minutes

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367k Calories
23g Protein
30g Total Fat
1g Carbs
Limit These
Calories
367k
18%

Fat
30g
46%

  Saturated Fat
9g
57%

Carbohydrates
1g
1%

  Sugar
0.07g
0%

Cholesterol
68mg
23%

Sodium
2385mg
104%

Get Enough Of These
Protein
23g
46%

Selenium
28µg
41%

Zinc
5mg
39%

Vitamin B12
1µg
31%

Vitamin B3
5mg
28%

Vitamin B6
0.53mg
26%

Phosphorus
171mg
17%

Vitamin B2
0.28mg
16%

Vitamin E
2mg
13%

Iron
2mg
12%

Vitamin K
10µg
10%

Potassium
327mg
9%

Vitamin B1
0.11mg
7%

Magnesium
25mg
6%

Copper
0.11mg
5%

Manganese
0.11mg
5%

Vitamin C
1mg
2%

Calcium
20mg
2%

covered percent of daily need
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2 boneless ribeye steaks
1 preserved lemon, small slices
8 to 10 garlic cloves
4 tablespoons olive oil
2 teaspoons finishing salt
2 teaspoons salt and pepper

Place steaks on your counter 20 to 30 minutes before you are ready to cook. You want your steaks to be room temperature when you start to grill them. Rub both sides of your steak with a tablespoon of olive oil, then sprinkle them with some sea salt and fresh ground black pepper. You can go light with the salt, we will be adding more at the end.

Place the whole garlic cloves in a heatproof ramekin. Cut any extra-large cloves in half. Cover the garlic in olive oil. All of the garlic should be fully submerged in oil. Add a pinch of salt and pepper.

Get your grill nice and hot. Place your ramekin of garlic on the grill. You want the oil to get nice and bubbly, so get it close to the flames. Place the steaks on the grill and cook until you get a good brown and slightly charred crust. This first side will take about 4 to 5 minutes. Turn the steaks over and continue to grill for another 3 to 5 minutes. This will give you a nice medium-rare steak. You will want the internal temperature to reach 135 degrees F. If you prefer a medium steak, cook the 2nd side for 5 to 7 minutes or 140 degrees F. For a medium-well steak, 5 to 7 minutes or 150 degrees F. Remove the garlic when you are done cooking your steaks. The garlic should be soft but still holds its shape.

Remove your steaks once you have the desired doneness. Place your steaks on a cutting board and loosely cover with foil. Let your steaks rest for 10 minutes so all the juices can return to your steak. Once rested, slice the steaks and place them on a serving platter. Sprinkle a generous helping of finishing salt to the steak. Add the 2 ramekins to the platter and serve family style.

To eat, enjoy each bite with a little garlic and a slice of lemon. This dish also works well as an appetizer.

Recipe Header

Recipe

I have been making steaks at home for years. The family enjoys red meat, and we probably will have a steak once a week. I have served it with different sauces, used many finishing salts, and I've even sliced it raw and served steak carpaccio. By far, steak with lemons and roasted garlic is the most requested way to have steak in our house.

Not too long ago, we were having dinner with our best friends, Aaron and Francesca. Francesca sliced up a beautiful steak and served it family style with a ramekin of roasted garlic and a ramekin of preserved lemons. I had a puzzled look and Aaron was shocked and asked if I've ever had a steak this way. He told me to take a bit of steak with a little lemon and some garlic and I would be blown away. That is exactly what happened and now we can't keep enough preserved lemons in the house.

The lemons and garlic pair so perfectly together. All you need is a slice of both with each bite. The other must-have ingredient with this meal is a quality finishing salt. My go-to salt is usually a black lava salt that I picked up in Hawaii. After I slice the steak, I grind a healthy portion of salt on top and serve. Oh, and let's not forget a nice glass of red wine. This too is a must. I'll add a link at the bottom for black lava salt in case you don't have any. The lava salt alone will take your steak to the next level.

That's it, a steak dinner that you would expect at a fancy restaurant

I never expected to fall in love with this dish, but I did. Let me know if you do too?

Steak with Preserved Lemons & Garlic

Steak with Preserved Lemons & Garlic

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