The perfect steak with herb butter
Kim Terakes and Lachlan Bowtell
INGREDIENTS
250g butter
2 tablespoons parsley
2 tablespoons basil
2 tablespoons coriander
2 tablespoons chives
½ teaspoon tomato paste
4 drops fish sauce
4 sirloin steaks
olive oil
sea salt and freshly ground pepper
METHOD
Place all ingredients other than steak in a food processor and mix well, or simply use a bowl and mix with the back of a fork.
Place on a sheet of plastic wrap and roll into a sausage shape about the diameter of a twenty cent piece, twisting the ends to seal. Chill in the fridge until firm.
Get the meat out of the fridge half an hour before you're going to cook it, so the inside isn't cold and it cooks through evenly.
Brush both sides with oil or place a little oil on a plate and rub the meat on it.
Season steaks well with salt and pepper and place on a hot flat or char grill.
Cook for about 4 minutes on one side and 3 on the other, or to your taste.
Place in a shallow bowl somewhere warm and loosely cover with foil or a clean tea towel. Covering the dish tightly with foil or plastic wrap will cause the meat to continue steaming from its own heat. Rest a good size steak for between five and ten minutes.
Transfer steak to a warm plate and pour over the juices from the dish that it rested in.
Top with a slice of the herb butter. Leftover butter can be stored in the fridge or freezer.
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