Grind a garlic clove with a big pinch of rock salt, then add it to about 100g of softened butter. Add a grind of black pepper and some finely chopped parsley. Now, here’s a tip I picked up from one of Rick Stein’s programmes: add a little splash of brandy to the garlic butter. Mix well. Goes particularly well with a charred and bloody steak.
A nice variation would be to use a little chopped tarragon instead of the parsley.
This is a great little tip! Will def try this when I get back tonight to my ribeyes, a splash of brandy !
Hey Kang, what a coincidence, I was only this minute reading your review of “Morgan M”. Thanks for stopping by and enjoy that rib-eye!
Conor.