Recipe: Steak With Wild Rosemary Butter
Tender rosemary leaves are combined with butter and served atop a sizzling T-bone cooked in a skillet on the hot coals, creating a juicy and hearty meal.
As an indigenous herb, wild rosemary is also known as kapokbos, and it is delicious when used in cooking with either roast pork or grilled beef. The thriving and locally found herb is well known for its medicinal qualities and its use in waterwise gardening. Withstanding some of the most adverse conditions of weather, soil and natural habitat, wild rosemary is resilientand an excellent addition to a cook's garden.
When paired with a juicy steak, kapokbos is known for its herbaceous freshness and just a hint green floral, making the scent herby softer than traditional rosemary.
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Steak with wild rosmary butter
- 15ml wild rosemary leaves
- 50g salted butter, at room temperature
- 1–2x200g T-bone steaks
- Olive oil
- Coarse sea salt and ground black pepper
- Steamed greens, to serve
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Combine the wild rosemary with the butter and season to taste.
Line a small dish or ramekin with plastic wrap and spoon in the butter mixture. Cover and refrigerate.
Rub the steaks with olive oil and season. Heat a skillet over the coals or on the stove.
Place the steaks in the hot skillet and cook for 2–3 minutes on one side before turning over and placing the butter on the cooked side.
Grill the steaks for a further 2 minutes, then remove from the skillet and leave to rest for 5 minutes.
Pour the buttery pan juices over the steaks and serve with steamed greens.
The dish serves two.
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