Ingredients:

(Serves 4)

4 (about 150g each) eye fillet steaks

100g butter, softened

½ teaspoon dried oregano leaves

½ teaspoon dried thyme leaves

1 clove garlic, crushed

¼ cup freshly grated parmesan cheese

½ teaspoon sea salt

Method:

For the herb butter, combine butter, herbs, garlic, parmesan and salt in a bowl, mix well to combine.

Spoon the butter mixture onto a piece of plastic wrap, fold wrap over butter and roll into a sausage shape about 2cm diameter.

Refrigerate for at least 2 hours or put in the freezer for 30 minutes.

Heat a non-stick frypan over high heat and cook steaks for 3-4 minutes each side for medium or until cooked to your liking.

Set aside to rest for a few minutes.

Unwrap butter and slice into rounds about 5mm thick. Serve each steak topped with a slice of butter — it will melt and make a beautiful sauce.

Note: Okay, so it was raining and dark when I made the herb butter and I didn’t go out to the herb garden. This is why you should have dried herbs in the pantry! If you are using fresh herbs, use at least a tablespoon of each.

Leftover herb butter will keep in the fridge for a couple of weeks — use in baked potatoes, stir through mash or soups.