With Valentines Day just around the corner, create the perfect ribeye steak dish, with homemade garlic & sundried tomato butter. It’s a feast that is sure to impress!

The delicious flavoured butter that you make can also be stored to be spread on breads or tossed through pasta!

Serves: 2

Ready in: 1 hour

Ingredients

2 x ribeye steaks, seasoned (Head to our Butchers’ counter for top-quality steaks!)

400g all-rounder potatoes, e.g. Wilja, peeled and cut into chips

3 tbsp olive oil

225g unsalted butter, softened, plus a little extra to fry the steak

40g sundried tomatoes, finely chopped

3 garlic cloves, crushed

2 tsp fresh thyme, finely chopped

Crushed black pepper and flaked sea salt, to taste

Method

Preheat the oven to 200°C ready for the chips.

To make the flavoured butter, in a bowl, beat together the unsalted butter, sundried tomatoes, garlic, thyme and a little salt and pepper. Mix well until combined, then taste to check seasoning and add more if needed.

For chilling the butter choose from one of the below methods:

• Transfer the butter to a sheet of clingfilm, roll tightly and use the wrap to shape the butter into a log shape. It can then be sliced for on top of the steak.
• Fill a silicone ice cube tray to make individual butter pats. For Valentines Day, you could use a heart shaped ice cube tray!
• Add the softened butter to a piping bag with a large star piping nozzle, and when ready to serve up, pipe a decorative swirl of butter onto the dish.

For the chips, toss the potatoes and 2 tbsp of olive oil in a bowl, together with some salt and pepper.

Roast for 35-45 minutes until crisp and golden in colour.

To cook the steaks, heat the remaining tbsp oil in a frying pan. Add the extra butter and the seasoned steaks, fry for 2-4 mins on each side, then transfer to plates.

Serve up the steak and chips with some dressed salad leaves and add a generous portion of butter atop the steak.

 

Recipe Tip: The butter will keep in a sealed container in the fridge for 1 week, or the freezer for 2 months.