Place ingredients in a bowl and mix to combine.

Place on cling wrap and roughly shape into a 20cm / 8" log using spatulas or butter knives.

Roll up, then twist ends tightly. As you tighten the ends, the butter will shape into a neat, firm log.

Tie ends if needed to keep the shape. Refrigerate for 3 hours or until firm.

To use - Slice into 0.7cm (1/3") slices, then let them soften to room temperature (so they melt easier). Place on hot steak so it melts - I use 2 slices each steak. Leftovers - fridge 3 days or freeze 2 months (pre sliced for ease of use).

Bring to room temp: Take the steak out of the fridge 30 minutes prior to cooking.

Dry: Pat steaks dry with paper towels.

Heat skillet: Heat oil in a heavy based skillet over high heat until it is very hot - you should see smoke!

Season: Sprinkle each side of the steak generously with salt and pepper, then immediately place in the skillet.

Cook steak to taste: For 2cm (3/4") thick steaks, cook the first side for 2 minutes, then turn and cook the other side for 2 minutes (medium rare 52°C/125°F, chart below for other doneness temps).

Rest: Transfer steaks to a warm plate, cover loosely with foil and rest for 5 to 10 minutes, then serve.

Leftovers - fridge 3 days or freeze 2 months (pre sliced for ease of use).