Rib-eye Steak with Mustard and Parsley Butter

, from Issue #65, page 109. April, 2016
Photography Manja Wachsmuth.
    Rib-eye Steak with Mustard and Parsley Butter

    I like to make up a large batch of this butter and keep it in the freezer. It’s delicious with all meats, fish and for spreading on warm, crusty bread. 

    Serves: 4

    INGREDIENTS

    4 × 150 gram rib-eye steaks
    olive oil
    sea salt and ground pepper
    Butter
    150 grams butter at room temperature
    2 tablespoons Dijon mustard
    2 tablespoons whole grain mustard
    2 cloves garlic, crushed
    ¼ teaspoon chilli flakes
    ¼ cup chopped parsley 

    METHOD

    Butter: Combine all of the ingredients in a bowl and season with salt and pepper. Place on a large piece of plastic wrap and roll up into a cylinder. Chill until ready to use.

    Steaks: Rub both sides of the steaks with oil and season generously. Heat a sauté pan until hot and cook the steaks for about 3 minutes each side or until done to your liking.

    Slice the butter into discs and place a piece on each steak. Serve with a salad and warm, crusty bread. 

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