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1
Make sure the steaks are trimmed of all fat that you want - leave some on as this is a source of great flavour.
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2
Grind over with as much black pepper as you want and set to one side.
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3
Make the butter, which is better done the night before use.
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4
In a mixing bowl, mash all the ingredients together with a potato masher and then whisk to combine.
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5
The finished butter can then be placed in a serving bowl or rolled in grease proof paper to a sausage shape.
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6
The latter can be frozen and the former is best refrigerated.
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7
Cook the steak in a hot pan or on the open slat of your very hot barbeque - leave to sit for 2 minutes.
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8
Turn to cook on the other side.
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9
Cook the meat a further 2 minutes - turn onto a spot which has medium heat and cook for 3 minutes on each side and your steak will be cooked medium.
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10
If you want rare, cook it only 1 minute on each side and well done will need 5 minutes each side after the initial sealing of the meat.
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11
Lift meat onto a warmed plate and leave to sit for 3 minutes.
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12
Serve onto individual plates with the butter cut into rings, 3 cms thick; if using the bowl method, remove the butter from the refrigerator 20 minutes before use and serve with a spoon on the side.
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13
The butter is delicious as it melts over the steak.
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14
Serve with barbequed sliced potatoes and a green salad.
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15
GARLIC CONFIT----------.
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16
Trim about a third of the garlic head away and discard.
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17
Pack the whole garlic into a saucepan, root down and cover with the oil.
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18
Cook over really low heat for 1 hours - the garlic will brown slightly; the slower the cooking, the more flavour is released.
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19
Remove from the heat, cool and then pack into a suitable storage container with the oil.
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20
The garlic can be used wherever - great crushed and on heated ciabatta or in mayonnaises.
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21
The oil is sensational for salad dressings and cooking.
