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Beef Porterhouse Steak with Bistro Butter
2 porterhouse or sirloin steaks 2 tsp olive oil salt and ground black pepper, to taste Bistro Butter 80g butter, at room temperature 1 tbsp capers, well drained and chopped 2 tbsp very finely chopped parsley leaves 1 clove garlic, crushed juice of ½ lemon 2 tsp dijon mustard 1 tsp flaky salt
© Annabel Langbein Media
To make Bistro Butter, whip butter until light and fluffy, then beat in other ingredients until evenly combined. Mound in a log shape about 8cm long on a piece of baking paper and roll up in paper. Chill in the fridge for at least 30 minutes or up to several weeks.
Remove steaks from packaging 10-15 minutes before cooking to allow to come to room temperature. When ready to cook, heat oil in a heavy frypan. Season steaks with salt and pepper and cook over medium-high heat until done to your liking (3-4 minutes each side for medium rare). Transfer steaks to a clean plate, cover with tin foil and a clean teatowel and allow to rest for 5 minutes before serving.
Top each steak with a 1.5cm thick slice of Bistro Butter. Place steaks and butter under the grill for 30 seconds to start the butter melting. Serve accompanied by oven fries and a green salad.
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