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Export 12 ingredients for grocery delivery
Step 1
Place ingredients in a bowl and mix to combine.
Step 2
Place on cling wrap and roughly shape into a 20cm / 8" log using spatulas or butter knives.
Step 3
Roll up, then twist ends tightly. As you tighten the ends, the butter will shape into a neat, firm log.
Step 4
Tie ends if needed to keep the shape. Refrigerate for 3 hours or until firm.
Step 5
To use - Slice into 0.7cm (1/3") slices, then let them soften to room temperature (so they melt easier). Place on hot steak so it melts - I use 2 slices each steak. Leftovers - fridge 3 days or freeze 2 months (pre sliced for ease of use).
Step 6
Bring to room temp: Take the steak out of the fridge 30 minutes prior to cooking.
Step 7
Dry: Pat steaks dry with paper towels.
Step 8
Heat skillet: Heat oil in a heavy based skillet over high heat until it is very hot - you should see smoke!
Step 9
Season: Sprinkle each side of the steak generously with salt and pepper, then immediately place in the skillet.
Step 10
Cook steak to taste: For 2cm (3/4") thick steaks, cook the first side for 2 minutes, then turn and cook the other side for 2 minutes (medium rare 52°C/125°F, chart below for other doneness temps).
Step 11
Rest: Transfer steaks to a warm plate, cover loosely with foil and rest for 5 to 10 minutes, then serve.
Step 12
Leftovers - fridge 3 days or freeze 2 months (pre sliced for ease of use).
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