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A zephyr of wind rustles through the trees and gently blows my hair across my eyes. The sun is on the brink of setting over the ocean and the colours in the sky are quite magnificent. Sitting around the outside fire, glass of wine in hand the evening is blissfully perfect.

It is one of those lovely slow evenings and not to distract from the relaxed ambiance I decide to cook something quick and simple; a couple of steaks will do just nicely, drizzled with some herb flavoured butter and served with wilted greens, is just the thing I want for now. Here is the recipe.


Steak Served with Herb Butter


6 steaks about 4 cm thick, at room temperature (fillet, rump, or rib-eye)

Sea salt and freshly ground pepper

Extra virgin olive oil


For the herb butter

90 g unsalted butter, at cool room temperature

1 ½ tablespoons finely chopped fresh herbs; rosemary, tarragon, thyme, marjoram, chives, flat leaf parsley, either singly or select a combination of the ones you like best.

1 anchovy fillet in oil, drained and finely chopped

Sea salt and ground pepper

Method for herb butter

To make the butter, in a small bowl, cream the butter with a wooden spoon. Stir in the herbs the anchovy and salt to taste and ½ teaspoon pepper.

Place the mixture on a sheet of cling film, roll up like a sausage and refrigerate.

Method for steak

Pre-heat a cast iron or heavy duty skillet over medium high heat.

Pat the steaks dry with paper towels and season both sides with salt and pepper, rubbing the seasoning into the meat; brush both sides with olive oil.

Add steaks to the pan and cook until little droplets of juice form on the surface, about 4 minutes. Turn the steaks over and continue cooking until droplets of juice form on top again, another 3-4 minutes, about 6-8 minutes total cooking time for rare, and 10-12 minutes for medium. Transfer the steaks to a platter, cover with aluminium foil, and let rest for about 5 minutes.

To serve

Place each steak on individual warmed plates, top with 1 tablespoon of herb butter. Serve at once.


Serve with wilted greens