• 100g butter, softened
  • 1 garlic clove, crushed
  • 2 tsp Dijon mustard
  • ½ tsp baby capers,
  • rinsed, drained, finely chopped
  • 4 x 250g beef T-bone steaks,
    fat trimmed
  • 1/4 tsp mild curry powder
  • ½ tbsp finely chopped parsley
  • ½ tbsp finely chopped chives
  • 1tsp lemon zest
  • Juice of ¼ lemon
  • 1 tbsp extra-virgin olive oil
  • Shoestring fries, baby rocket, pear
    and parmesan salad, to serve
Tbone Recipe 2


Tbone Recipe 2


  1. Place butter, garlic, mustard, capers, cumin, herbs, lemon zest and juice into a medium bowl. Season and stir vigorously until well combined. Spoon butter mixture along the centre of a piece of foil to form a log. Roll up and twist ends to secure. Place in the fridge for 15 minutes or until firm.

  2. Heat a char-grill pan or barbecue over medium high heat and cook steaks for 3-4 minutes each side, or until cooked to your liking. Rest steaks on a plate loosely covered with foil for 5 minutes.

  3. Slice butter into rounds and top steaks with butter. Serve with fries and salad.