- 100g butter, softened
- 2 cloves garlic, minced
- ½ cup finely chopped soft herbs (parsley, thyme, rosemary)
- Coarse salt
- Freshly cracked black pepper
- 4 Steaks
- In a small bowl, combine softened butter, garlic, and herbs.
- Season with a pinch of salt and a few turns of pepper, and mix until evenly combined.
- Place the butter mix in cling film, and roll into a log shape, and refrigerate until firm.
- Let steaks stand at room temperature for about 10 minutes.
- Lightly brush the steaks with a little olive oil, and season both sides of each steak with freshly cracked black pepper.
- Heat a griddle or frying pan over a high heat, until smoking hot.
- Add two steaks to the pan, but don’t turn the steaks until good seared markings are achieved, then turn them over and cook on the other side (see timings, below).
- Make sure you let the steaks rest for a minimum of 3-5 minutes before serving, to allow the juices that have been drawn to the surface to relax back into the meat.
- Repeat for the remaining two steaks.
- Top with a little cracked slat, and a slice of herb butter to serve.
Suggested timings (each side):
Blue: 1 minute
Rare: 1½ minutes
Medium rare: 2 minutes
Medium: 2¼ minutes
Medium-well done: 2½ – 3 minutes