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adapted from The Spice Companion by Lior Lev Sercarz
2 tablespoons/3 grams dried tarragon leaves, crushed
11⁄2 tablespoons/15 grams black peppercorns, coarsely ground
1 tablespoon/3 grams crushed dried mint leaves
1⁄2tablespoon/5 grams mustard seeds
1 big pinch/1 gram fleur de sel, or other medium-grain sea salt
2 ribeye steaks
Salt or Smoked Salt
4-5 shallots, split in half
2 bulbs of garlic, roots trimmed and tops sliced off
Red wine or balsamic vinegar
Optional fresh herbs of your choice (thyme, rosemary, etc.)
Mix all of the ingredients together (leave the mustard seeds whole).
Season both sides of the steaks with the Pilpel blend and a few pinches of salt or Smoked Salt (if you'd like a more smoky outdoor flavor). I like to do this a few hours before cooking and then place them in the fridge.
Season the shallots with a bit of Pilpel and olive oil and wrap them in aluminum foil. Do the same with the garlic, wrapping these individually.
Mix the remaining Pilpel with vinegar, oil, and herbs of your choice to make a dressing.
When you're ready to cook, remove the steaks and allow to come up to room temperature, about one hour. Halfway through this time heat the oven to 400°F and add the packets with the shallots and garlic.
Place the steak on a wire rack placed on top of a baking tray. If you do not have one just use a tray lined with foil.
After 1/2 hour check the garlic and see if it is soft, if not, give it a few more minutes. When the garlic is done remove the garlic and shallots, set aside to keep warm, and turn on your broiler.
Cook the steak under the broiler for about 7 minutes on each side for a medium rare doneness or 9 to 10 minutes for medium.
Once cooked let the steak rest for about 10 minutes. Open the packets of shallots and garlic and add any juices to your dressing. Optionally sprinkle some fresh herbs on top of the steak, slice, and serve with the vegetables, dressing, and some nice bread.