Ingredients

• 100g butter, softened
• 2 cloves garlic, minced
• ½ cup finely chopped soft herbs (parsley, thyme, rosemary)
• Coarse salt
• Freshly cracked black pepper
• 4 Steaks

Method

1. In a small bowl, combine softened butter, garlic, and herbs.
2. Season with a pinch of salt and a few turns of pepper, and mix until evenly combined.
3.  Place the butter mix in cling film, and roll into a log shape, and refrigerate until firm.
4. Let steaks stand at room temperature for about 10 minutes.
5. Lightly brush the steaks with a little olive oil, and season both sides of each steak with freshly cracked black pepper.
6. Heat a griddle or frying pan over a high heat, until smoking hot.
7. 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).
8.  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.
9. Repeat for the remaining two steaks.
10. 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

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