A luscious herbed butter is a simple and flavoursome addition to any cut of steak. For the cover of issue 54 I cooked a rib eye steak (bone in) and popped a knob of the butter on top. And of course with steak you can’t go wrong with any form of potato – I served mine with crispy potato skins.
Herb and Caper Butter
100 grams butter at room temperature
2 cloves garlic, crushed
¼ teaspoon dried chilli flakes
3 tablespoons chopped herbs, use any mix of flat-leaf parsley, coriander, mint or dill
1 tablespoon capers, roughly chopped
sea salt and freshly ground pepper
Crispy Baked Potato Skins
4–5 large Agria potatoes, scrubbed
sea salt and pepper
Butter: Combine all the ingredients in a bowl and season. Store covered in the fridge for 3 days or freeze for up to a month.
Potato Skins: Prick the potatoes with a fork and rub with a little olive oil.
Place on a baking tray and cook for 1 hour or until very tender when tested with a thin skewer.
When cool enough to handle, cut each potato lengthwise into quarters or sixths and scoop out the flesh, leaving a ½ cm layer of flesh next to the skin. Brush both sides with olive oil and season.
Return to the baking tray and cook for 25 to 30 minutes or until crisp and golden, turning occasionally.