Rib-eye Steak with Mustard and Parsley Butter
Photography 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Barbecued Rump Steak with Chimichurri Sauce]()
RecipeBarbecued Rump Steak with Chimichurri Sauce
Article by Claire Aldous![T-Bone Steak with Chimichurri Marinade]()
RecipeT-Bone Steak with Chimichurri Marinade
Article by Pippa Cuthbert![Onglet Steak with Herb and Horseradish Salsa]()
RecipeOnglet Steak with Herb and Horseradish Salsa
Article by Claire Aldous![Lamb ‘Minute’ Steaks, Eggplant, Basil and Tomato Salad]()
RecipeLamb ‘Minute’ Steaks, Eggplant, Basil and Tomato Salad
Article by Claire Aldous
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.