We all know that a good steak is a tried and tested classic that is simple to cook, as it is delicious to eat. For a slightly different take on it, I like to serve it with this gorgeous rosemary-garlic butter. Inspired by the French version of Steak frites – steak and fries – it is often served with some variation of herby butter generously dolloped over melting morsels of meat.
This meal feels so overly indulgent yet so quick to rustle up, that I feel like I have my steak-routine down pat : I know exactly how long the steaks have to cook for, to attain my desired level of doneness and even how long it takes for the butter to soften, which mostly I have to admit is all quite a last-minute frenzy with me beating the hell out of it. Maybe I shouldn’t have started with how I had the routine down. But notwithstanding a bit of kitchen chaos, this dish still delivers every time. Total win.
INGREDIENTS: (Serves 2)
For the herb butter:
50 grams of unsalted butter, softened
1 sprig of rosemary, finely chopped
1 big clove of garlic, minced
Freshly ground black pepper
For the steaks:
2 steaks (mine were about 8 oz each)
Coarsely ground black pepper
Salt (preferably coarse sea salt)
1 tablespoon of olive oil
In a bowl, combine the softened butter, chopped rosemary, minced garlic, salt, and pepper, and mix well using a spatula. Set aside in the refrigerator to use on the steaks. (Any leftover butter can be dolloped onto plastic wrap, rolled into a log and refrigerated for future use).
Rinse the steaks well, and pat dry with paper towels. Generously season with salt and pepper on both sides. Pour the olive oil into a pan over high heat and sear the steaks on both sides according to your desired level of doneness.
Rest for 7 – 10 minutes before cutting into it.
Note : if you like them medium-well or well-done, place in the oven at 200 C (400 F) for a few minutes.
If you’re not sure about how long to cook them for, insert a meat thermometer into the thickest part of the steak :
For rare – 60 C
Medium rare – 65 C
Medium – 70 C
Medium well – 75 C
Well done – 80 C