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!’