When slowly roasted, garlic caramelizes and softens, making it an ideal flavouring for a steak butter. This recipe combines the roasted garlic with earthy rosemary and the floral notes of pink peppercorns to enjoy over a beautifully marbled ribeye steak
Prep time: 1 hour, 15 mins plus chilling
Ingredients:
– 200g butter, softened
– 1 large head of garlic
– 2 tsp pink peppercorns
– 1 Tbsp fresh rosemary
– Sea salt and black pepper
Method:
Wrap the garlic in tinfoil and roast in a preheated 180°C oven for 30 minutes. Once cooked, remove the foil and leave the garlic to cool to room temperature before using. Use a mortar and pestle to crush the peppercorns and then finely chop the rosemary. Squeeze the garlic into the butter then add the crushed peppercorns and rosemary.
Season with salt and pepper to taste then spoon the butter over a piece of baking paper and roll into a sausage shape. Refrigerate until firm and slice over ribeye steak hot from the braai.
