Marinated rib-eye steaks with porcini butter

Porcini butter is a luxurious little condiment - we grind dried porcini mushrooms into a dust which we fold through seasoned butter with a splash of truffle oil. So very umami-laden and heavenly. This will come as two hefty (between 250g and 300g) organic rib-eye steaks (to our minds, the most delicious of all cuts, combining tenderness, marbling and depth of flavour), coated in a herby marinade and a tub of the porcini butter. Defrost steak and butter fully before cooking. Preheat a lightly oiled frying pan or griddle over a high heat and cook the steaks for 5 minutes on one side, 4 minutes on the other (for medium-rare) or until cooked to your liking. Rest in a warm place for 5 minutes, covered with foil, before serving, topped with the porcini butter, a potato gratin and a selection of vegetables (eg. oven-roast tomatoes, sauteed mushrooms and buttered spinach, beans or broccoli).

Rib eye steaks, rosemary, parsley, thyme, Dijon mustard, black pepper, extra virgin olive oil, salt. Porcini butter: butter, porcini mushrooms, truffle oil, black pepper, salt. (MILK)

Serve the steaks with the porcini butter, wedges or a potato gratin and a selection of vegetables (eg oven-roast tomatoes, sauteed mushrooms and buttered spinach, beans or broccoli).