Beef with Thyme and Oregano Butter



  • 1kg (2 pound) piece rump steak
  • 1 tablespoon olive oil
  • Freshly cracked black peppercorns
  • Salt

Thyme and Oregano Butter

  • 100g (4 ounces) soft butter
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • 1 small clove garlic, crushed
  • 2 teaspoons lemon juice


  1. Beef: Cut steak into 6 pieces. Brush each steak with oil, sprinkle with salt and pepper to taste. Barbecue, pan-fry or grill steaks until cooked as desired. Serve with slices of thyme and oregano butter.
  2. Thyme and Oregano Butter: Beat all ingredients in small bowl with electric mixer or wooden spoon until well combined. Spoon mixture onto a sheet of grease-proof paper in a rough log shape. Fold one side of the paper over roll, then, with a ruler, push against the butter so that the mixture forms a smooth log. Roll the butter in the grease-proof paper, refrigerate.

Serves 6.

Thyme and Oregano Butter can be made a day ahead.

Storage: Covered in refrigerator; Microwave: Not suitable; Freeze: Butter suitable.

From the kitchen of Martin James – Copenhagen, Denmark.