Rib-eye Steak with Mustard and Parsley Butter

, from Issue #65. April, 2016
Photography by 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


4 × 150 gram rib-eye steaks
olive oil
sea salt and ground pepper
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 


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.