Rib-eye Steak with Mustard and Parsley Butter
Photography by Manja Wachsmuth.
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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!