FOR THE STEAK:
Scotch Beef Ribeye Steak - approx. 225g
20ml Rapeseed Oil
2 to 3 Knobs of butter
Sea salt and black pepper (to taste)
FOR THE BUTTER:
100g Salted butter at room temperature
2 Cloves of garlic
1 to 2 Tbsp of horseradish sauce
Handful of fresh parsley
Black pepper (to taste)
Don’t fancy a butter with your steak? being the experts in steak, we’ve loads of great sauces, one of our favourites is Sauce Diane, take a look at our recipe here.
If you’re wondering where to find the perfect steak, take a look at our members directory for the Scotch Butchers Club, follow the link by clicking here.