Rib eye steaks with herb butter

These perfectly cooked steaks are an entertainers delight. - by Recipes & food styling Kerrie Worner

Ingredients

250g butter, room temperature, diced

2 tbsp finely chopped Italian parsley

1 tbsp finely chopped chives

2 tsp finely chopped tarragon

1 garlic clove, crushed

Cracked black pepper

4 (500g each) cattleman’s cutlets or 250g sirloin steaks

1½ tbsp Masterfoods ‘Master Mix’ Italian herb roast chicken & vegetables recipe base

Olive oil cooking spray

Salad leaves, to serve

Balsamic dressing, to serve

Beat butter with an electric mixer until creamy. Add herbs and garlic. Season with pepper. Stir until evenly combined. Put mixture onto a piece of plastic wrap. Roll up with plastic and shape into a 1 inch-thick sausage. Refrigerate for 1-2 hours until firm.
Preheat a barbecue or char-grill plate to high. Sprinkle both sides of cutlets with recipe base. Spray both sides of steaks lightly with oil. Cook steaks for 5 minutes each side for medium or until cooked to your liking. Rest for 3 minutes.
Cut butter into 1cm-thick slices and remove plastic. Transfer steaks to serving plates and top with butter. Serve with salad leaves dressed with balsamic.