Steak with Red Wine Butter

Summer is just around the corner which means the barbecue is probably being dusted off for the inevitable onslaught of use which the longer days and warm weather brings.

I am a huge fan of the humble barbie, but it really isn’t that humble any more – gone are the days of sausages and onions grilled in beer between a couple of slices of white bread!

The barbecue has now become an extension of the kitchen and therefore I am always looking for new ways to glam up my offerings.

red wine butter

This recipe for Steak with Red Wine Butter will add wow-factor to any barbecued – or even pan fried – steaks.  Nothing needs to be done to the steak aside from some salt and pepper seasoning before cooking. Then, when cooked to your liking, simply plop a tablespoon of the red wine butter on top of the cooked steak, watch it melt, serve it up and enjoy the compliments.

Make up a big batch of this gorgeous butter and keep in it the fridge so you have that ‘secret’ ingredient on hand.  To keep it even longer, slice into pieces and store in a zip lock bag in the freezer for up to a few months.

Perfect Steak Tip:  Oil the meat and not the hot plate – minimises risk of burning oil.

Red Wine Butter

  • 300ml red wine (I like to use a lovely Hunter Valley Cab Sav)
  • 2 garlic cloves, roughly chopped
  • 1 bay leaf
  • 8-10 black peppercorns
  • 150g unsalted butter, at room temperature
  • curly parsley, chopped to make 2 tbsp
  1. To make the red wine butter, boil the red wine, garlic, bay leaf and black peppercorns in a small saucepan until reduced to 2 tbsp. Strain into a bowl and cool.
  2. In a separate bowl, beat the butter with an electric hand whisk or a mini blender until soft. Gradually beat in the reduced red wine. Stir in the parsley and season with salt. Spoon onto a piece of clingfilm then wrap and firmly twist the ends to form a sausage shape. Chill in the fridge or freezer to firm up.

  (Original Recipe Source: BBC Good Food