Classic Grilled Steak With Rosemary Mustard Butter

1. 1

   Place the butter in a bowl and beat until light and fluffy. Mix in the rosemary, mustard, garlic and pepper.

2. 2

   Spoon the butter onto a piece of parchment paper or cling wrap. Roll the butter inside the paper into a log shape; twist the ends of the paper to seal.

3. 3

   Refrigerate the butter at least 1 hour until firm (make-ahead tip: butter will keep in the fridge for several days, or may be frozen).

4. 4

   Cook steaks to your liking, and let rest 2-3 minutes before serving.

5. 5

   Slice the butter into thick rounds, set one on top of each grilled steak and serve.

6. 6

   Great with jacket potatoes and a fresh garden salad.

7. 7

   Note: Recipe makes enough butter for 2 steaks, but may easily be doubled or tripled etc. to suit.

* Per serving · 4 servings · Values may vary.