Classic Steak with Roasted Garlic Compound Butter

For the Steak

• 600-800g Food Lover’s Market Rump or Sirloin Steak Salt and black pepper, to taste

For the Compound Butter

• 300g unsalted butter, softened
• 1 Tbs roasted garlic*
• Olive Oil
• 1 Tbs Course salt
• 1 tsp shallots, finely chopped
• 1 tsp each of fresh rosemary, sage and parsley, finely chopped
• A pinch of black pepper

For the Roasted garlic:

• Heat the oven to 200°C.
• Use your fingers to peel away all the loose, papery, outer layers around the head of garlic.
• Leave the head itself intact with all the cloves connected.
• Trim 1cm off the top of the head of garlic to expose the tops of the garlic cloves.
• Drizzle 1 to 2 teaspoons of olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves.
• Wrap the garlic in foil and roast in the oven for 40 minutes.
• Let the garlic cool slightly, and then press on the bottom of a clove to push it out of its skin.

For the Compound Butter:

• To the softened butter, add the roasted garlic, salt, shallots, herbs and black pepper.
• Using plastic wrap roll butter into a log shape about 3cm in diameter.
• Refrigerate for 2 hours or until butter is solid.
• When your steaks are ready, slice the butter into ½cm rounds and place one on each steak while it rests.
• As the juices are reabsorbed into the steak, the butter will slowly melt over the top.

For the Steak

• Heat a griddle pan on a high heat, season the steak well with salt and pepper. Holding the steak with kitchen tongs on the fat side in the griddle pan, render out the fat to golden and crispy. This will create the fat that the steak will cook in, so no additional oil is needed for frying.
• Fry the steak for about 4 minutes per side or until cooked to your liking. Set aside to rest.
• Add a chunk of compound butter to the steak, whilst it is still warm and serve immediately.