Spider Steak with Tarragon Butter

Method10 steps

1. 1

   Step 1: Take the steaks from the refrigerator 30 minutes before cooking and prepare the herb butter during this period. Strip the tarragon (2 tbsp) leaves and finely chop to make the measured two tablespoons.

   Uses 2 tbsp tarragon · 600 g spider steak (4)

2. 2

   Step 2: Mash the separate two tablespoons butter reserved for the compound butter with a fork and mix in half the prepared chopped tarragon, about 1 tablespoon.

   Uses 2 tbsp butter · one tablespoon from prepared two tablespoons chopped tarragon

3. 3

   Step 3: Shape the prepared soft herb butter into a log on cling film, twist the ends closed and freeze for 10 minutes to firm.

   Firm in freezer · 10 minUses separate two tablespoons soft butter mixed with first tablespoon chopped tarragon

4. 4

   Step 4: Unwrap the prepared chilled butter log and roll in the remaining prepared chopped tarragon. Refrigerate until needed.

   Uses same herb butter wrapped and frozen ten minutes to firm · remaining one tablespoon chopped tarragon for outside coating

5. 5

   Step 5: After the advance preparation period, remove the prepared steaks from their packaging and pat dry with kitchen paper.

   Uses 600 g four spider steaks taken out 30 minutes before cooking while herb butter prepared

6. 6

   Step 6: Rub 1 tablespoon from the separate two-tablespoon steak-butter (1 tbsp) amount over both sides of the prepared dried steaks and season with the measured salt (½ tsp) and pepper.

   Uses ½ tsp salt · ½ tsp black pepper · 1 tbsp separate steak butter for coating · same four steaks unpacked and patted dry

7. 7

   Step 7: Heat the oil (2 tsp) over medium-high heat and cook the prepared seasoned steaks for about 3 minutes on the first side.

   Sear steak · 3 minUses 2 tsp oil · steaks coated with first tablespoon steak butter and measured salt pepper

8. 8

   Step 8: Turn the prepared steaks and cook for about 3 minutes on the second side. Add the remaining 1 tablespoon steak butter and baste. Continue as needed until the centre reaches at least 63°C (145°F) on a food thermometer.

   Sear other side · 3 minUses remaining 1 tbsp separate steak butter for basting · same steaks cooked three minutes in two teaspoons oil

9. 9

   Step 9: Remove the cooked steaks from the heat, cover loosely with foil and rest for at least 3 minutes.

   Rest steak · 3 minUses steaks turned, cooked other side, basted with remaining tablespoon steak butter and 63 C measured centre

10. 10

    Step 10: Serve the prepared rested steaks with slices of the prepared tarragon compound butter and the prepared pan juices poured over.

    Uses cooked steaks rested at least three minutes · chilled two-tablespoon butter log rolled in remaining tarragon and refrigerated until serving · juices from same cooking pan after basting