Rib eye steaks with herb butter
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
Method
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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.
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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.
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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.
