• For the compound butter:

  • 125g / ½ cup tbsp (softened) Kerrygold Pure Irish Salted Butter
  • A handful Italian Parsley, leaves picked off the steam & finely chopped
  • ¼ tsp Smoked paprika
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • A splash of sherry
  • A splash of Worcestershire sauce
  • For the Rib eye:

  • 600-700g aged rib eye
  • Salt and pepper to season
  • A Splash of oil
  • 30g / 2 tbsp Kerrygold Pure Irish Salted Butter
  • A handful rosemary or thyme
  • 2 cloves garlic, peeled


Recipe by J'Something
  1. Put the Kerrygold salted butter in a stand mixer fitted with the whisk attachment, whisk until double in volume then add the remaining ingredients and combine with a spatula. 
  2. To prepare the rib eye, pre-heat a non-stick pan then add a splash of oil and 1 tbsp Kerrygold salted butter. Fry the steak for 5-10 minutes on each side depending on the temperature you prefer your steak. When you turn the steak over add 1 tbsp of butter, the garlic and rosemary. Remove the steak from the pan and let it rest for about 10 minutes before you slice it. Serve with spoonful's of the compound butter.
Note:  You could use this compound butter on a fillet of fish, a chicken breast or roasted veggies

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