"This is a simple butter I like to use for beef, fish and vegetables. It has a sour element that I especially like when paired with roasted potatoes. It is equally as good on a baked potato with just a little sea salt" - Sheamus
For the steak:
2 -3 LMR Grass-fed Beef New York Strip Steaks
Napa Valley Select Extra Virgin Olive Oil
1 clove garlic
¼ tsp coarse sea salt
1 tbsp dill, roughly chopped
1 tsp lemon juice
3 tbsp butter, softened
1 tbsp Napa Valley Select Extra Virgin Olive Oil
Grind salt and garlic into a paste using a mortar and pestle. Add remaining ingredients and work until smooth. Leave at room temperature.
Season steaks with salt, pepper and oil. Roast over medium-high heat in a cast iron pan, or grill. Roast for 4-5 minutes for each side and then rest for 2-3 minutes. Top with butter and transfer to a plate. Sprinkle with a little sea salt.