Rich, savoury and bursting with Mediterranean flavour, Lard Ass Roasted Tomato Cultured Butter turns a perfectly cooked steak into something truly special. Roasted tomatoes, herbs and a gentle hint of spice melt into every bite, creating a buttery finishing sauce that's equally at home on the barbecue or cooked in a hot pan. Serve with crisp potatoes and a fresh salad for an effortless meal that feels just a little indulgent.
INGREDIENTS
4 scotch fillet or sirloin steaks (approximately 250g each)
4 tbsp Lard Ass Roasted Tomato Cultured Butter
2 tbsp olive oil
Sea salt
Freshly cracked black pepper
Fresh thyme leaves (optional)
Lemon wedges, to serve
METHOD
Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature.
Pat dry with paper towel, brush lightly with olive oil and season generously with sea salt and freshly cracked black pepper.
Heat a barbecue or heavy-based frying pan over high heat until very hot.
For steaks approximately 2.5cm thick, cook for 4-5 minutes on each side to achieve a medium finish, turning only once. For a rarer steak, reduce the cooking time by about 1 minute per side. For a more well-done steak, add 1-2 minutes per side. Adjust the cooking time according to the thickness of your steak and your preferred level of doneness.
Transfer the steaks to a warm plate and immediately top each with a generous spoonful of Lard Ass Roasted Tomato Cultured Butter.
Loosely cover with foil and rest for 5-10 minutes, allowing the butter to melt into a rich, flavourful sauce.
Scatter with fresh thyme, if using, and serve with lemon wedges, roasted potatoes and a crisp green salad.
TIP
Resting is just as important as cooking. It allows the juices to redistribute through the meat, while the melting Lard Ass Roasted Tomato Cultured Butter combines with those juices to create an irresistible finishing sauce.
