Beef steak is a treat any day of the week, but you can elevate it from good to sublime in a flash. How? By topping your steak with a cheeky BBQ compound butter! This butter is packed with smokey flavour care of our versatile Cape Herb & Spice Smokehouse BBQ Rub, plus garlicky aromatics and herbal freshness. It’s so easy to make and will keep in the fridge for a good ten days, or for a few months in your freezer.
In fact, double up on the recipe and make a second one to keep in the freezer. You can whip it out and slice off a round or two whenever you want to jazz up dinner. Because this Cape Herb & Spice Smokehouse BBQ butter isn’t good just on steak, it’s great on pork, fish, chicken and steamed veggies like broccoli and green beans.
Start by making the BBQ butter. Simply stir all the ingredients for the butter together. Spoon the butter in a strip down the middle of a 30cm piece of baking paper (wax paper is too flimsy for this.) Fold the baking paper over the butter, tuck it in tight and roll it to form a round log. Twist the ends of the baking paper to close it and place in the fridge to harden.
To make the steak, lightly grind over salt and pepper. Heat a thick base non-stick frying pan, add the oil and butter and fry streak until done to your liking .(Cook’s note: don’t overcrowd the pan as the steak will not brown, rather cook the steak in two batches.)
Top cooked steak with 1cm thick rounds of Smokehouse BBQ butter while piping hot.
Start by making the BBQ butter. Simply stir all the ingredients for the butter together. Spoon the butter in a strip down the middle of a 12inch piece of baking paper (wax paper is too flimsy for this.) Fold the baking paper over the butter, tuck it in tight and roll it to form a round log. Twist the ends of the baking paper to close it and place in the fridge to harden.
Top cooked steak with half inch thick rounds of Smokehouse BBQ butter while piping hot