Like any flavoured butter, keep this in the freezer so you can bring it out whenever you need it. Ingredients 1 tbsp vegetable oil 2 thick, good-quality rib-eye steaks salt and black pepper, to season 200g softened, unsalted butter 1 tbsp finely chopped chives 1 tbsp finely chopped parsley 1 tsp mild Korean chilli flakes 1⁄2 tsp smoked paprika 1⁄2 tsp Keen’s curry powder 1 tbsp Sriracha or other thick chilli sauce zest of 1⁄2 lemon, grated Method To make the hot butter, mix all the ingredients together until combined. I prefer to keep the butter soft for the first time I use it, then roll it into a log and freeze it for future use.
For the steaks, heat a large, heavy frying pan over high heat and add the oil. Season the steaks well with salt and pepper and fry on both sides until cooked to your liking. Rest for about 5 minutes, then return the pan to the heat and flash cook the steaks for about 30 seconds on each side to reheat the outside.
Thickly slice the steaks and top with a generous scoop of the hot butter. Sprinkle a little more salt over the steaks and serve..