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Fry your steak in garlic-infused butter and experience beef like never before.

Richard Turner, author of meat-centric tomes Pitt Cue and Hog, has a new book out dedicated to the art of beef. Craving tartare, Porterhouse or simply the best cheeseburger you can make? This cookbook is your one-stop shop. Try this butter-fried steak with golden garlic. Beef and butter is a foolproof combination that results in something truly impressive.

This is old-school French cookery at its best. If you can find grass-fed butter, then use it – evidence is mounting that grass-fed butter is healthier than intensively farmed butter, and it’s certainly better
for you than margarine or oil.

Reprinted with permission from Prime