Reverse seared rib eye with garlic confit butter

Ingredients: / 800g bone in rib eye 4 garlic bulbs 2tbsp olive oil 14oz / 400g butter, room temperature 4 bullhorn or sweet peppers ¼ cup parsley, roughly chopped ¼ cup clarified butter, melted Kosher sea salt Black pepper Method 1. Do this step the day ahead. Heavily season the rib eye with kosher sea salt on both sides and the edges. Pat the salt into the rib eye and then lay onto a wire baking rack and place into the fridge for 24 hours, uncovered. This may seem like a long time but this will dry brine the steak and create the juiciest and tastiest meat. 2. When you are ready to cook the steak, remove from the fridge 30 – 60 minutes prior to cooking. 3. Preheat your Weber to 400 F / 200 C. If you are using the Weber Family Q, turn the main grill off and only leave the double burner on to maintain a low heat. 4. Slice the top off the garlic bulbs and place onto a large sheet of alfoil. Sprinkle the garlic with salt and pepper and then drizzle