Steaks with burger but­ter

The Australian Women's Weekly - - Summer Cooking -

SERVES 2 PREP AND COOK TIME

45 MIN­UTES (+ RE­FRIG­ER­A­TION TIME)

2 x 1kg beef tom­a­hawk steaks 1 ta­ble­spoon ex­tra vir­gin olive oil

BURGER BUT­TER

150g un­salted but­ter, soft­ened 1 ta­ble­spoon smokey bar­be­cue sauce

1 ta­ble­spoon Amer­i­can mus­tard 2 ta­ble­spoons finely chopped cor­ni­chons (baby gherkins)

1 Stand steaks at room tem­per­a­ture for 20 min­utes (see Tips, op­po­site page).

2 BURGER BUT­TER Com­bine in­gre­di­ents in a medium bowl; sea­son to taste. Us­ing plas­tic wrap, roll into a 4cm thick log. Re­frig­er­ate for 1 hour or un­til firm.

3 Brush steaks with olive oil; sea­son well. Cook steaks on a heated bar­be­cue (or grill plate) over high heat for 6 min­utes on each side or un­til an even brown crust forms. Re­duce heat to medium; cook, cov­ered with bar­be­cue hood or cover with foil and roast in a 180°C (160°C fan-forced) oven, for a fur­ther 15 min­utes, for medium-rare, or un­til cooked to your lik­ing. Trans­fer to an oven tray. Cut half of the Burger But­ter into 1cm thick slices; place evenly on top of steaks. Cover loosely with foil; rest for 10 min­utes.

4 Serve steaks with re­main­ing sliced but­ter. Burger but­ter suit­able to freeze. Not suit­able to mi­crowave.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.