Ribeye with Steak Butter

Cook Time 30 minutes

Servings 2

Ingredients

Safflower oil (or any other neutral oil)

1 x 500g rib eye on the bone, brought to room temperature 

Salt and pepper 

Steak Butter

250g block of salted butter, brought to room temperature

1 tsp chilli flakes 

½ pink peppercorns, crushed 

1 French shallot, finely chopped

2 clove garlic, minced

3-4 sprigs each of tarragon, parsley, and chives, finely chopped

1 heaped tbsp Dijon mustard

Zest 1 lemon 

Method

For the butter, place all the ingredients into a food processor and blend until smooth and well incorporated. Place into the fridge, while the steak is being cooked.

Heat a pan over a medium-high heat. Sear the steak for 5-6 minutes on each side, turning regularly. Remove and rest for 5 minutes.

Slice the steak and place a quenelle of herb steak butter on top to serve.