Grilled Steak with Garlic and Parsley Butter

Instructions

• 1

  Use a whisk to whip the butter until smooth. Add the shallot, garlic, parsley, curry powder, salt, lemon juice and egg yolk and mix to combine.

• 2

  Place the butter on a piece of plastic wrap and wrap to enclose. Roll into a cylinder approximately 1½-inch in diameter. Place in the freezer for 30 minutes, or until firm. Alternatively, place in the refrigerator for at least 1 hour, or until required.

• 3

  Once the butter is firm, cut into thick slices, remove the plastic wrap and set aside.

• 4

  Place the broiling rack in the roasting pan. Place the steaks on the rack. Brush with the oil, season with salt and pepper, turn and repeat on the other side.

• 5

  Insert the wire rack into position 2. Select Phase Cook for P1 and set the oven to Roast, Super Convection, 400°F, for 4 minutes. Press Confirm for P2 and set the oven to Broil, High, for 6 minutes and press Start to preheat.

• 6

  Once preheated, place the pan in the oven and roast for 4 minutes in P1. The oven will automatically switch to P2. When the oven signals at the end of P2 top the steaks with the butter. Adjust the oven to Broil, High, for 3 minutes and press Start.

• 7

  Steaks are ready when a meat thermometer inserted into the thickest part reads 133°F for medium-rare. If you like your steak cooked more, broil a little longer.

  Tip: The shape of the steak, including the thickness, can alter the cooking time. For best results, test for doneness a couple of minutes before the end of the cook.
• 8

  Remove the steaks from the oven and allow to rest for 6 minutes.

• 9

  Carve each steak into 6 slices and serve with French fries.