INGREDIENTS
1 (300g) steak of choice (sirloin/porterhouse/ribeye)
1 tbsp olive oil
3 tbsp salted butter, room temperature
Sea salt, to taste
PAPRIKA BLEND
½ tbsp Robertsons Dried Thyme
1 tbsp Robertsons Paprika Spice
1 tsp Robertsons Crushed Garlic Seasoning
BEEF BLEND
½ tsp Robertsons Coarse Black Pepper
1 tbsp Robertsons Rosemary
½ tsp Robertsons Garlic Salt
BILTONG-INSPIRED BLEND
½ tbsp Robertsons Ground Coriander
5 cracks Robertsons Peppercorn Grinder
½ tbsp Robertsons Barbecue Spice
SERVING SUGGESTION:
Creamy mash & sauteed beans
METHOD
1. In a small bowl, combine the spices of your blend of choice.
2. To prepare the compound butter, mix the butter with ¼ of the spice blend in a small bowl. Transfer the butter to a piece of plastic wrap and carefully roll it into a cylinder. Twist the side of the plastic to tighten the log of butter. Refrigerate until firm for serving.
3. Sprinkle the remaining spice blend generously over the steak along with a drizzle of olive oil, ensure the steak is fully coated. *Chef’s Tip: Allow the steak to stand covered at room temperature for 20 minutes prior to cooking, this will allow for a more even cook on the steak.
4. Place the steak in the centre of the airfryer at 180ºC and cook for 8 minutes for rare, 10 minutes for medium rare and 12 minutes for medium. *Chef’s Tip: Cooking times may vary depending on the strength of the airfryer. Use these times as a guide.
5. Remove the steak and allow to rest on a chopping board for the half the amount of time as the cooking time. *Chef’s Tip: Resting a cut of meat once cooked allows for a juicier cut of meat once sliced.
6. Slice, top with a disc of compound butter and a sprinkle of sea salt, serve & ENJOY! *Chef’s Tip: It is always important to slice a cut of meat against the grain. This ensures the meat is tender when eating.
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