HERB BUTTER FOR STEAKS RECIPES

Name: Herb Butter Served on Steaks
Prep time: 15 min
Cook time: 45 min
Total time: 2 h
Yield: 2 servings
Ingredients: 6 sprigs fresh rosemary; 1 pound rib-eye of beef, off the bone; Oil; 2 cloves garlic; Small bunch (20 grams) summer savory leaves; Pinch sea salt; 8 3/4 ounces (250 grams-2 sticks plus 2 tablespoons) unsalted butter, at room temperature; Potatoes, peeled, cut in to 1 inch dice and cooked for 10 to 15 minutes; Fresh rosemary leaves; 1 bulb garlic; Sea salt and freshly ground black pepper

HERB BUTTER SERVED ON STEAKS RECIPE | JAMIE OLIVER | FOOD ...

Herb Butter Served on Steaks Recipe | Jamie Oliver | Food ... image

The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorised copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited. Herb butters are so quick to make and are great to have in the freezer – fantastic to have with vegetables, chicken, lamb chops or just on some toasted ciabatta. They can be made with any herbs – thyme, lemon zest and garlic, or sun-dried tomato, basil and garlic. This dish has summer savory in it, which is a very English herb, is quite strong, and apparently stops flatulence! And is a great substitute for salt and pepper.

Provided by Jamie Oliver

Categories main-dish

Total Time 2 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 2 servings

Number Of Ingredients 11

Ingredients

6 sprigs fresh rosemary
1 pound rib-eye of beef, off the bone
Oil
2 cloves garlic
Small bunch (20 grams) summer savory leaves
Pinch sea salt
8 3/4 ounces (250 grams-2 sticks plus 2 tablespoons) unsalted butter, at room temperature
Potatoes, peeled, cut in to 1 inch dice and cooked for 10 to 15 minutes
Fresh rosemary leaves
1 bulb garlic
Sea salt and freshly ground black pepper

Steps:

Pre-heat the oven to 200C degrees/400 degrees F/ Gas Mark 6.
Remove some of the rosemary leaves from the stalks by running your thumb and forefinger down the length of the stalk. Sharpen the ends of the rosemary skewer to make them into little arrows, then pierce them through the beef to flavor it. Chop up the rosemary leaves and press onto the beef on both sides. Cover and allow to stand for 1/2 hour until room temperature. (Beef tastes better if cooked at room temperature.)
Make the butter by bashing the garlic, summer savory and a pinch of salt in a pestle and mortar, then combine with the softened butter, mixing to flavor all of it. Put into buttered paper, roll into a sausage shape, and chill.
Cook the potatoes in boiling, salted water for about 10 to 15 minutes. Drain, then toss in the colander to chuff up.
Drizzle some oil over the beef and pat onto both sides. Heat a frying pan suitable for the oven, and cook the beef for 1 minute on each side. Remove from the pan, add the potatoes with some rosemary and bashed garlic, salt and pepper, then put the beef back into the pan. Put the pan into the oven and roast the beef and potatoes for about 30 minutes.
To serve, slice the meat and place 2 slices of the butter on top. (Freeze the remaining butter.)
Butter: .

CAST IRON STEAKS WITH HERB BUTTER | AMERICA'S TEST KITCHEN

Cast Iron Steaks with Herb Butter | America's Test Kitchen image

This pan’s unbeatable heat retention should create the deepest, richest sear on a steak. But you first need to know your cast iron.

Provided by America's Test Kitchen

Yield Serves 4

Number Of Ingredients 1

Ingredients

Nutrition Facts : Calories 2618

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