Steaks with burger butter
SERVES 2 PREP AND COOK TIME
45 MINUTES (+ REFRIGERATION TIME)
2 x 1kg beef tomahawk steaks 1 tablespoon extra virgin olive oil
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.