T-Bone Steak with a Super Summer Compound Butter
What the heck is a compound butter? We swap out heavy sauces for this absolutely delicious Calabrian flavoured butter featuring spicy Nduja on a juicy T-Bone Steak.
By Jess Murphy.
2 people
15 minutes
15 minutes
Ingredients
- 700 g T-bone Steaks
For Compound Butter
-
1
pack
Butter
room temperature
-
20
g
Flat Leaf Parsley
-
4
cloves
Garlic
smashed
-
2
zest
Lemon
-
100
g
Nduja
For Steak
-
3
cloves
Garlic
smashed
-
0.5
tbsp
Olive Oil
-
1
handfull
Thyme
Method
To make the compound butter:
Pop all ingredients into a mixing bowl, whip up until they are all nicely combined.
Roll in parchment paper and twist at the ends making a delicious sausage shape. Refrigerate over night.
For the Steak:
When ready to eat ,crush your garlic cloves and smother your steak with the thyme, olive oil and crushed garlic, leave to rest until the steak reaches room temperature (approx. 15 minutes).
In the meantime heat your oven to 200C/180Fan. Pop an ovenproof griddle pan on high heat. Put the steak on it once it’s piping hot and char the underside for 2 minutes or until griddle lines start to show, flip and repeat on the other side, rubbing this with thyme again.
Grab your tongs and hold the steak on its side against the heat of the pan to render the fat down so it’s soft over gristly (this will take a minute or two!)
Lay steak flat again and graciously place thyme, extra garlic and a good dose of your Compound butter on top and place in the oven for 4 minutes or until cooked to your liking.
Rest for 8 minutes and serve with a fresh summer salad, a glass of vino and some fries.
