Garlic Butter
Three ingredients, five minutes, and your steak just got a whole lot better. Melt a slice over a resting steak and let it do the work.
Ingredients
- 100g unsalted butter, softened
- 2 garlic cloves, minced or grated
- 2 tbsp fresh flat-leaf parsley, finely chopped
- Pinch of flaky sea salt
Method
- Beat the softened butter with the garlic, parsley, and salt until combined.
- Spoon onto a sheet of cling film, roll into a log, and twist the ends to seal.
- Refrigerate for at least 30 minutes to firm up. Slice into rounds to serve.
Chef’s Tips
- Keeps in the fridge for 1 week or freezer for 3 months.
- Add a squeeze of lemon juice for extra brightness.