Biefstuk met kruie botter & Jason's Hill Cabernet Sauvignon

Serves: 2 | Prep Time: 15 minutes | Cook Time: 10–12 minutes

Ingredients for the Steak:

• 2 beef steaks (sirloin, rump, ribeye or fillet – about 250 g each)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon olive oil

Ingredients for the Herb Butter:

• 100 g unsalted butter, softened
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1 teaspoon fresh thyme leaves (or rosemary), finely chopped
• 1 small garlic clove, finely minced
• Zest of ½ a lemon (optional, but recommended)
• Salt, to taste

1. Prepare the Herb Butter

• In a small bowl, add the softened butter.
• Mix in the parsley, chives, thyme, garlic, and lemon zest.
• Season lightly with salt and black pepper.
• Mix until well combined.
• Spoon the butter onto cling wrap, roll into a log, twist the ends, and refrigerate until firm (at least 10 minutes).

2. Prepare the Steak

• Remove the steaks from the fridge 20–30 minutes before cooking to bring them to room temperature.
• Pat the steaks dry with paper towel.
• Season generously on both sides with salt and black pepper.

3. Cook the Steak

• Heat a heavy pan or cast-iron skillet over high heat until very hot.
• Add the olive oil and swirl to coat the pan.
• Place the steaks in the pan and cook without moving them:
• Rare: 2–3 minutes per side
• Medium-rare: 3–4 minutes per side
• Medium: 4–5 minutes per side
• Turn once only for a good crust.

4. Rest and Serve

• Remove the steaks from the pan and place on a warm plate.
• Immediately top each steak with a thick slice of herb butter.
• Let the steak rest for 5 minutes to allow the juices to settle and the butter to melt over the meat.

Serving Suggestions:

Serve with roasted potatoes, crispy fries, sautéed green beans, or a fresh garden salad. Finish with a drizzle of the melted herb butter from the plate for extra flavour.