Pan-seared rib eye with black garlic ghee from The Modern Larder: From Anchovies to Yuzu, a Guide to Artful and Attainable Home Cooking (page 293) by Michelle McKenzie

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Radishes with special sauce and herbs; Radishes with crème fraîche and sumac-rose gomasio; Radishes with yogurt and seaweed; Radishes with yogurt and green za'atar; Radishes with walnut oil; Cucumbers with crème fraîche and crispy capers; Celery root salad with yogurt, capers, and tarragon

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires dry brining overnight to 24 hours. Can substitute unsalted butter for ghee.

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