Lewis Road Creamery has released a tantalising new Steak Butter

Meet the difference between a good and a spectacular steak.

Now, I love a good steak, especially when it’s slathered in a creamy sidekick — so it was music to my ears to hear that the masterminds behind some seriously noteworthy dairy delights (think orange chocolate milk, chocolate liqueur, double caramel ice cream ecetera) had created a new savoury sensation with esteemed chef Sean Connolly of The Grill — Lewis Road Creamery’s epic new Steak Butter.

The butter is blended in small batches with a carefully curated mix of herbs and spices. A steak aficionado himself, Connolly has married garlic, parsley, thyme, oregano, paprika, turmeric, curry powder and more with the Lewis Road spread, in what has resulted in the difference between a good and a spectacular steak.

Connolly suggests the following tips for a perfectly prepared steak and butter combo:

1. Prepare the steak with sea salt, freshly ground white pepper and oil.

2. Cook it in a hot frying pan for four minutes each side (cooking time determined by the size of the steak, this is based on a scotch fillet).

3. Rest the steak for seven minutes.

4. Place a one-centimetre thick slice of Lewis Road Creamery Steak Butter on top.

5. Put in a warm oven for one minute to melt the butter slightly, then enjoy.

Gastronomy


This innovative app is designed to help minimise New Zealand’s food waste issue

new

This new eatery in Takapuna is serving an indulgent mac and cheese stuffed croissant

We sit down with Paul Izzard, the design luminary who changed Auckland’s dining scene for the better