Recipe by Angie Mar
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2 heads garlic, 1/2 inch cut off the tops
3/4 cup olive oil
2 prawns or very large shrimp (about 5 oz. total), with shells and preferably heads, deveined
4 tbsp. butter, at room temperature
1/4 vanilla bean, split lengthwise
2 aged bone-in côte de boeuf or rib eye steaks (1 1/2 inches thick; about 28 oz. each)
2 pints blackberries
1 bunch fresh thyme
1. Preheat the oven to 350°. Place 1 garlic head each on 2 sheets of aluminum foil; season with salt and pepper. Drizzle each garlic head with 1 tbsp. oil; wrap tightly in the foil. Roast the garlic until soft, about 45 minutes. Let cool. Squeeze the garlic cloves from the skins.
2. In a medium skillet, heat 2 tbsp. oil over medium-high. Add the prawns. Cook until browned, about 5 minutes per side. Discard the shells and heads. Chop the prawns; add to a food processor with the butter. Scrape the seeds from the vanilla bean into the food processor. Puree the prawn butter; season.
3. In a large cast-iron skillet, heat the remaining 1/2 cup oil over high. Season the steaks liberally on both sides with kosher salt; cook until browned, about 1 1/2 minutes per side. Transfer the skillet to the oven. Roast the steaks, flipping them 2 to 3 times to cook evenly, about 10 minutes for medium-rare.
4. Heat the juices in the skillet over medium-high. Add the berries and thyme sprigs. Cook, shaking the skillet occasionally, until the berries are warm, about 2 minutes; season with pepper. Top the steaks with the prawn butter, berries, thyme, and garlic. Serve with the Tartiflette.