This is a perfect accompaniment to a beautiful grilled Ribeye steak. The butter will keep up to 1 week in the fridge or freeze in portions of 75 grams. This is a great compound butter that can be used for all sorts of meats. 

What you will need

•  A large mixing bowl

•  200g salted butter at room temperature

•  10g freshly ground black pepper 

•  10g sea salt

•  10g preserved anchovy fillets, chopped

•  10g chopped chives

•  20g chopped capers

•  1 pack of Mason’s Meats Rump Jerky, chopped roughly

•  Lemon zest of 1/2 lemon

•  75 g of chopped shallots

Method

1. Add all ingredients to the large bowl and mix really well.

2. Now, shape into a cylinder in grease proof paper and chill for at least one hour. 

3. Add to your steak after the meat has rested and place under the grill for 1-2 mins until butter starts to melt. 

By Sat Bains