Rib-eye Steak with Garlic and Herb Butter

I’m not kidding.  This easy fifteen-minute meal (with a tiny bit of prior preparation) was the tastiest I’ve eaten for a while.  And it relieves the constant France-pangings a little.

Leave 80g butter to soften at room temperature.

Put one clove of garlic, about 8 stalks of parsley with leaves and a small pinch of salt in the processor.  Process until done, then add the butter and whoosh up again.  Put the contents onto a piece of clingfilm.  Roll into a cylinder inside the clingfilm, and pop into the freezer for an hour or two.

Sprinkle 4 rib-eye steaks with three cloves of garlic, salt, pepper and olive oil.  Leave covered at room temperature for about half an hour.

Barbecue the steaks on a hot barbecue for 90-120 seconds per side and serve with a slice of garlic and herb butter.

At this point, Barry – uncharacteristically effusive – said to my 10-year-old son, ‘What makes this so special is that we’re all enjoying this together.’

To which Drew answered, ‘Oh, I wouldn’t mind eating this alone!’

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