We all know that a good steak is a tried and tested classic that is simple to cook, as it is delicious to eat. For a slightly different take on it, I like to serve it with this gorgeous rosemary-garlic butter. Inspired by the French version of Steak frites – steak and fries – it is often served with some variation of herby butter generously dolloped over melting morsels of meat.

This meal feels so overly indulgent yet so quick to rustle up, that I feel like I have my steak-routine down pat  : I know exactly how long the steaks have to cook for, to attain my desired level of doneness and even how long it takes for the butter to soften, which mostly I have to admit is all quite a last-minute frenzy with me beating the hell out of it. Maybe I shouldn’t have started with how I had the routine down. But notwithstanding a bit of kitchen chaos, this dish still delivers every time. Total win.

(Serves 2)

For the herb butter:

50 grams of unsalted butter, softened

1 sprig of rosemary, finely chopped

1 big clove of garlic, minced

Freshly ground black pepper


For the steaks: 

2 steaks (mine were about 8 oz each)

Coarsely ground black pepper

Salt (preferably coarse sea salt)

1 tablespoon of olive oil


In a bowl, combine the softened butter, chopped rosemary, minced garlic, salt, and pepper, and mix well using a spatula. Set aside in the refrigerator to use on the steaks. (Any leftover butter can be dolloped onto plastic wrap, rolled into a log and refrigerated for future use).

Rinse the steaks well, and pat dry with paper towels. Generously season with salt and pepper on both sides. Pour the olive oil into a pan over high heat and sear the steaks on both sides according to your desired level of doneness.

Rest for 7 – 10 minutes before cutting into it.

Note : if you like them medium-well or well-done, place in the oven at 200 C (400 F) for a few minutes.

If you’re not sure about how long to cook them for, insert a meat thermometer into the thickest part of the steak :

For rare – 60 C

Medium rare – 65 C

Medium – 70 C

Medium well – 75 C

Well done – 80 C


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