Rib eye steak with tarragon, parsley & garlic butter

Prepare the herb butter first. Put the garlic clove, parsley and tarragon leaves (remove the stalks) in a mini chopper or food processor and blitz for 10 seconds to finely chop. Cut the butter into small cubes, add half into the mini chopper and blitz for a further 10 seconds. Use a spatula to scrape the mixture away from the sides, then add the rest of the butter and blitz until all the ingredients are incorporated into a smooth butter.

Scrape the herb butter out of the mini chopper onto a large sheet of parchment paper. Carefully roll the butter using the surrounding paper to create a sausage shape. Twist at each end and put in the fridge to chill.

For the steak, heat a dry cast iron or stainless steel frying pan on a high heat for 10 minutes. Smear each steak with oil on each side and season with salt and pepper. When the pan is very hot add ½ tbsp of oil and quickly add the steaks. Fry for 2 minutes on each side for medium-rare. It’s best not move the steaks in the pan as soon as you put them in otherwise they will stick. Let them form a crust and then you’ll be able to turn them over when they are brown.

Once the steak is cooked to your liking, remove from the pan onto a warm plate and cover with foil and a couple of tea towels to keep warm. Leave to rest for 10 minutes. Serve with a slice of the herb butter on top, which will melt as you plate up, and chips. The remaining butter will keep in the fridge for up to a week or can be stored in the freezer.