Steak with Betel Leaf Satay Butter & Mashed Potatoes

Method

Betel Leaf Satay Butter:

1. Let the unsalted butter soften at room temperature in a mixing bowl.

2. Add minced garlic, dried satay, finely chopped betel leaves, and juice from half a lemon.

3. Season with salt and pepper, then mix well.

4. Place the butter mixture on parchment paper, roll it into a log, and store it in the freezer until ready to use.

Steak:

1. Preheat a pan until it’s very hot.

2. Season the steak evenly with salt.

3. When the pan is hot enough, add the steak to sear.

4. Sear both sides evenly, checking the internal temperature with a thermometer to your preferred doneness.

5. Remove from heat and let the steak rest.

Mashed Potatoes:

1. Peel and cut the potatoes, then boil until tender.

2. Melt the butter in a pan, add thyme/rosemary/bay leaves, and a crushed garlic clove.

3. Strain the butter to remove solids, then pour the hot butter over the mashed potatoes and mix.

4. Season with salt and pepper.