Preparation

Compound Butter Preparation
1. In a food processor, add garlic and blitz till minced.
2. Add fresh tarragon leaves (stems removed) and blitz till finely chopped.
3. Add softened butter, lemon zest, chili flake and salt. Blitz till everything is fully incorporated.
4. Transfer compound butter to a container and refrigerate for 30 before use.

Steak Preparation
1. Rub the steaks with olive oil, salt and pepper.
2. Let them sit at room temperature for 30 minutes, or 2 hours in the fridge for a deeper flavor.
3. Just before grilling, pat the steaks dry with a paper towel to remove excess moisture. This helps achieve a better sear.
Grill Preparation
1. Preheat your grill to roughly 380–400°F
2. Clean the grates thoroughly and oil them lightly to prevent sticking.

Grill the Steak
1.Place the steaks on the grill and cook for 5 minutes per side for medium-rare. Adjust time based on thickness and desired doneness.
Don’t crowd the steaks! Leave space in between them for an even cook
2. For a perfect sear, avoid moving the steaks too much. Press down lightly with a spatula or tongs to ensure an even sear mark and cook.

Steak Doneness Guide
– Use a meat thermometer to check the internal temperature
– Rare: 120–125°F
– Medium-rare: 130–135°F
– Medium: 140–145°F
– Medium-well: 150–155°F
– Well-done: 160°F

If you don’t have a meat thermometer:
-Press steak gently with tongs:
– Soft = rare
– Slightly firm = medium-rare
– Firm = well-done

Rest Steaks
1.Transfer the steaks to a cutting board or plate and let them rest for 5–10 minutes before slicing.
Slice and Serve
1. Slice steaks against the grain for tenderness.
2. Add a Tbsp of compound butter to each steak
3. Finish with a pinch of Maldon salt and fresh cracked pepper and serve