Steak and Garlic Herb Butter
Just a steak and a log of herb butter. No sides, no fuss, eaten straight off the chopping board if you're doing it right.
Serves: 4 (with leftovers for tacos)
Prep time: 20 minutes
Cook time: 15 minutes
INGREDIENTS
4 medium steaks, about 2cm thick (ribeye, striploin or tenderloin)
2 tbsp olive oil
salt, for seasoning
For the herb butter:
100g leftover herbs (curly or flat-leaf parsley, rosemary, oregano, thyme)
a small handful of spring onions
2 garlic cloves, peeled
250g butter, at room temperature
Optional, for a Cafe de Paris style butter:
6 anchovies
1 tbsp capers
1 tsp grated lemon zest
METHOD
Take the steaks out of the fridge, salt them and let them sit at room temperature for about 30 minutes - this allows for more even cooking.
Pat the steaks dry with a paper towel to remove any excess moisture and salt.
Brush the steaks with olive oil on all sides to enhance flavour and help prevent sticking.
Preheat the grill to high heat, making sure the grates are clean and well-oiled. If using charcoal, make sure the coals are white-hot and spread evenly.
Place the steaks on the preheated grill. For medium-rare, grill for about 5-6 minutes on the first side.
Flip only once the juices have risen to the surface, which signals a good char has developed underneath.
Continue grilling the other side for a further 3-4 minutes.
To check doneness, use a thermometer if you like precision: medium-rare reads around 55-57°C in the thickest part. With practice, you'll come to know your grill and preferred steak size by feel.
Once the steaks reach your desired doneness, remove from the grill and transfer to a board.
Rest for 5-10 minutes under foil, with a slab of herb butter melting on top of each steak.
Slice the rested steaks against the grain into thick or thin strips, as you prefer.
Serve with your favourite sides, or eat straight from the board.
For the herb butter, blend the herbs, spring onion and garlic until finely chopped. Add the butter and pulse until just combined.
Finish mixing by hand in a small bowl, so the butter doesn't overblend or melt too much.
Place on a piece of baking paper or plastic wrap and roll into a log. Store in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months.
HINTS
This makes a generous 350g log of herb butter - more than you need for one meal, so keep the rest on hand for steaks, vegetables or melted over a baked potato.
For a Cafe de Paris style version, blend in the anchovies, capers and lemon zest along with the herbs.
Leftover steak from this recipe makes an excellent base for tacos the next day - slice thin and reheat quickly in a hot pan.
NUTRITION (per recipe total, serves 3 - guide only):
Calories: approx. 2800 kcal
Protein: approx. 160g
Carbohydrates: approx. 5g
Fat: approx. 230g
Fibre: approx. 1g
Sugar: approx. 1g
Sodium: approx. 1800mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.