T-bone steak with flavoured butter
1 T-bone steak (fillet and sirloin on the bone) per person salt, mustard powder to taste
80 ml (¹⁄₃ c) olive oil flavoured butter of your choice (see recipes and variations below) 1 Season the steak with salt and mustard. Allow to stand for 20 minutes. Rub the oil over the steak.
2 Braai over red-hot coals, turning when the steak comes away from the grid, about 5 minutes. Braai until done to your liking. Allow to rest for 10 minutes. Serve with a pat or two of flavoured butter.
125 g butter, room temperature 10 ml (2 t) crushed garlic
15 ml (1 T) mustard powder
15 ml (1 T) each chopped chives
and fresh parsley
15 ml (1 T) lemon juice salt and pepper
1 Heat 15 ml (1 T) of the butter and fry the garlic until soft.
2 Allow to cool then mix with the rest of the butter and the remaining ingredients.
3 Shape into a roll, wrap in clingfilm and chill in the fridge. Slice and serve with steaks.
125 ml (½ c) anchovies in oil,
drained and finely chopped 2 garlic cloves, crushed
60 ml (¼ c) lemon juice
60 ml (¼ c) chopped fresh
250 g butter, room temperature
1 Mix the ingredients. Shape into a roll, wrap in clingfilm and chill.
2 Slice and serve with steaks.