Floating Olive Branch
Garlicky Seared Steak with Garlic Steak Sauce

Serves 2 


Steak Sauce: 

1/2 cup ketchup 

1 tablespoon Dijon mustard 

1 tablespoon Black Garlic Dark Balsamic 

1 tablespoon Worcestershire sauce 

1-2 dashes of hot sauce 

Hearty pinch of black pepper 


1 large porterhouse steak 

2 teaspoons Garlic Bread Seasoning 

1 tablespoon Roasted Garlic Infused Olive Oil 

1 teaspoon Fleur de Sel 

2 teaspoons Arbequina or Picual Extra Virgin Olive Oil. 


Place ketchup, mustard, Black Garlic Dark Balsamic, Worcestershire sauce, hot sauce, and black pepper in a small saucepan and whisk to combine. Bring the sauce to a low simmer over medium-low heat, whisking occasionally. Cook for 10 minutes and remove from the heat. Transfer the sauce to a sealable container and refrigerate until ready to serve.
Preheat a large skillet over medium-high heat. Meanwhile, pat the steak dry with paper towels and season with Garlic Bread Seasoning, Roasted Garlic Infused Olive Oil, and salt, rubbing the mixture into the steak using your hands.
Once the skillet is hot, add the two teaspoons of Arbequina or Picual Extra Virgin Olive Oil and swirl to coat. Carefully place the steak into the skillet and sear for 2-3 minutes per side (for medium rare) or until deeply browned (you may need to place a smaller, heavy skillet on top to press the steak into the skillet for maximum sear coverage). Once seared and cooked to your liking, remove from the skillet and set aside to rest for 5 minutes.
We like serving our seared garlicky steak with a side salad and bleu cheese.