Garlic Confit Bavette Steak Tagliata Tips, FAQ & printable recipe

Tips for success

To maximize the flavor of the garlic confit, add a small pinch of red pepper flakes to the poaching oil if you enjoy a subtle heat. The residual garlic oil is a goldmine of flavor; save any extra in an airtight jar in the refrigerator for up to one week.

You can use it to elevate simple roasted vegetables or as a base for a quick vinaigrette. Always handle the hot oil with care, as it retains heat for a long time after being removed from the stove.

For a truly professional presentation, warm your serving platter slightly in the oven before assembly. This prevents the steak from cooling down too quickly when it hits the plate.

If you find the parmesan shards too large, you can use a vegetable peeler to create thinner, more delicate curls that melt slightly upon contact with the warm steak. When slicing the bavette, take your time to ensure the strips are of consistent thickness, which ensures every bite is as delicious as the last.

Variations

• Balsamic Glaze: Drizzle a small amount of balsamic glaze over the finished steak to add a touch of acidity and sweetness that cuts through the richness of the garlic confit.
• Herb-Infused Butter: Add a tablespoon of unsalted butter to the skillet during the final minute of searing the steak for an even richer, more decadent crust and flavor profile.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Reheat

Reheat gently in a skillet over low heat just until warmed through, or eat cold in a steak salad.

Store any leftover steak and tomatoes in an airtight container in the refrigerator. The garlic confit can be stored in a separate jar, submerged in its poaching oil, to keep it fresh and prevent it from drying out.

Keep the arugula separate if possible, as it will wilt if stored with the warm steak. Consume any leftovers within two days for the best quality and flavor, ensuring the steak is reheated gently to avoid overcooking it.

You can prepare the garlic confit up to three days in advance and keep it stored in the refrigerator. The tomatoes can be washed and prepped ahead of time as well. However, the steak should be cooked fresh just before serving to maintain its texture and temperature. Having the garlic confit ready ahead of time makes this recipe even faster, allowing you to focus entirely on the sear and assembly when you are ready to eat.

Serving ideas

Serve this dish immediately while the steak is warm and the garlic confit is soft and spreadable. The combination of temperatures and textures—the hot, crusted steak, the warm, juicy tomatoes, and the cool, peppery arugula—is at its best right after plating. Arrange the slices in a fan pattern on a large wooden board or a shallow platter to show off the beautiful contrast between the pink meat and the dark crust.

Accompany this dish with a side of crusty sourdough bread or a simple crusty baguette to soak up the leftover garlic-infused oil and tomato juices on the plate. A light, crisp salad or some roasted seasonal vegetables also pairs well if you want a more substantial meal.

The richness of the steak and garlic means you do not need a heavy side dish; keep the accompaniments simple to allow the flavors of the steak to remain the star of the show.

Frequently asked questions

Recipe card

Garlic Confit Bavette Steak Tagliata

Prep 5 minCook 15 minRest 5 minTotal 25 minServes 2

Ingredients

• 12 cloves garlic cloves, peeled
• 1/2 cup extra-virgin olive oil
• 1 sprig fresh thyme
• 1.5 lb bavette steak
• 1 tsp sea salt
• 1 sprig fresh rosemary
• 1 cup cherry tomatoes
• 1 cup fresh arugula
• 2 tbsp aged parmesan shards

Instructions

1. Combine the garlic cloves, extra-virgin olive oil, and the thyme sprig in a small saucepan over low heat. Simmer gently until the garlic cloves are golden and tender enough to be spread easily with a fork, then set aside.
2. Season the bavette steak generously with sea salt and fresh rosemary. Heat a cast-iron skillet over high heat until it reaches 480°F (249°C). Add 2 tablespoons of the prepared garlic confit oil to the skillet. Place the steak in the pan and sear for 3.5 minutes per side until a deep crust forms and the internal temperature reaches 145°F (63°C). Remove from the heat and let the meat rest at least 3 minutes before slicing.
3. Add the cherry tomatoes to the skillet alongside the steak during the final minutes of cooking. Allow them to blister and soften in the hot garlic oil until their skins begin to burst.
4. Slice the steak against the grain into thin strips. Arrange on a platter with the blistered tomatoes, fresh arugula, and parmesan shards. Top with the softened garlic confit cloves.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

8 g

Fat

32 g

Fiber

1 g

Sugar

3 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.