CEL Masthead Winter 18

The season for simple steak

HerCanberra Team

What’s the best way to serve steak? Under a pile of butter…

As the temperatures start their downward climb, it’s natural to want to move from summer salad eating to something a little more hearty. The Fyshwick Fresh Food Markets have four butcher shops to find the best cut of meat for this recipe.

Steak with Herbed Garlic Butter and Spinach

Preparation time 10 mins. Serves 4.


  • 4 good quality steaks
  • Sea salt
  • Extra Virgin Olive Oil

Herbed Butter

  • 250 grams of good quality butter such as Lescure butter
  • 2 cloves of black garlic finely grated
  • 2 anchovy fillets finely chopped
  • 1/4 cup chopped herbs such as parsley, thyme, tarragon
  • Salt and Pepper


  • Two bunches English spinach thoroughly washed and drained, stems removed and roughly chopped
  • 1 clove garlic
  • Sea salt and pepper


Herbed Butter

Process butter and all the other ingredients in a blender, or mix well using your hands. Roll in glad-wrap into a sausage shape, place in a container and refrigerate.

Experiment with different ingredients including herbs and shallots. Use flavoured butters on barbecue meats and with roasts. Freeze extra butter and remove 30 minutes before use to soften.


Heat pan over a high heat, add oil, and heat until smoking. Add salt to the pan.

Fry steak on both sides until cooked to desired level.

Remove from the pan, top with slices of the herbed butter and allow steak to rest for a few minutes while cooking spinach.


Using the pan that the steak was cooked in, heat over medium high heat. Add olive oil, briefly saute garlic then add spinach. Saute until cooked, add salt and pepper to taste.

Plate spinach and top with steak. Serve with roast, mashed or baked potatoes.


Her Canberra

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