Flat Iron Steak with White Pepper, Chive & Black Garlic Butter

Steak:

2 Mugavin Beef flat iron steaks

1 tbsp olive oil

Sea salt

White pepper

Butter:

80 g softened butter

1 tbsp finely chopped chives

2 cloves black garlic, mashed

½ tsp white pepper

Pinch sea salt

Method:

Combine butter ingredients in a bowl and mix well. Set aside.

Bring steaks to room temperature.

Season with salt and white pepper.

Heat a heavy pan until very hot and add olive oil.

Cook steaks 3–4 minutes per side for medium-rare.

Rest steaks 5 minutes.

Slice against the grain and top with a generous spoon of the chive and black garlic butter.