BBQ Steak With Flavoured Butters
INGREDIENTS:
Steak
METHOD:
1. Heat your barbecue or griddle pan over a high heat, until smoking hot.
2. Lightly brush the steak with a little olive oil and season with sea salt and freshly ground black pepper. Leave to warm up to room temperature, that’s about 30 minutes out of the fridge, you will get a more tender result.
3. Place the prepared steaks on the hot pan, and cook to the following times. Blue: 1 minute each side Rare: 1½ minutes each side Medium rare: 2 minutes each side Medium: 2¼ minutes each side Medium-well done: 2½ –3 minutes each side.
4. Don’t turn the steaks until good seared markings are achieved, then turn them over and cook on the other side (see timings, above).
5. You must let the steak rest for about 3 minutes before serving, to allow the juices that have been drawn to the surface to relax back into the meat
CHILLI, CORIANDER & LIME BUTTER
200g butter, softened
2 chillis, chopped & deseeded
2 tablespoons coriander, finely chopped
1 lime, juice & zest
sea salt and freshly ground pepper
TARRAGON & HORSERADISH BUTTER
200g butter, softened
2 tablespoons tarragon, finely chopped
1 tablespoon creamed horseradish (or grated fresh horseradish)
sea salt and freshly ground pepper
METHOD
1. Cream together the butter with all of the ingredients using the back of a wooden spoon until all the ingredients are completely incorporated into the butter.
2. Cover and chill in the fridge until you’re ready to use the butter.
3. Remove the butter about 30 mins before you use it to bring it to room temperature and once you’re ready to serve your grilled meats, place a spoonful of the butter on top and watch it melt.
