OVERALL time: 80 mins
RIBEYE STEAK WITH SMOKEHOUSE BBQ BUTTER
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 Smokehouse BBQ Seasoning, 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 Smokehouse BBQ butter isn’t good just on steak, it’s great on pork, fish, chicken and steamed veggies like broccoli and green beans.
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Number of servings
ingredients
For the Smokehouse BBQ butter
- 250 g unsalted butter
- 45 ml parsely, finely chopped
- 45 ml Chives, finely sliced
- 45 ml Piquant Peppers, peppadews, finely chopped
- 15 ml Eat.Art Smokehouse
- 1 Clove of garlic, finely minced
- 6 Ribeye beef steaks
For the steak
- Sea salt
- Black pepper
- 30 ml Vegetable oil
- 15 ml Unsalted butter
THIS IS WHAT YOU WILL NEED TO DO
PREP TIME: 20 mins | COOKING TIME: 60 mins
Start by making the BBQ butter:
Simply stir all the ingredients for the butter together, including the Smokehouse BBQ Seasoning from the Smokehouse BBQ gift set.
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.
Choose measurements conversions
ingredients
For the Smokehouse BBQ butter
- 250 g unsalted butter
- 45 ml parsely, finely chopped
- 45 ml Chives, finely sliced
- 45 ml Piquant Peppers, peppadews, finely chopped
- 15 ml Eat.Art Smokehouse
- 1 Clove of garlic, finely minced
- 6 Ribeye beef steaks
For the steak
- Sea salt
- Black pepper
- 30 ml Vegetable oil
- 15 ml Unsalted butter
Number of servings
THIS IS WHAT YOU WILL NEED TO DO
PREP TIME: 20 mins | COOKING TIME: 60 mins
Start by making the BBQ butter:
Simply stir all the ingredients for the butter together, including the Smokehouse BBQ Seasoning from the Smokehouse BBQ gift set.
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.
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