Ribeye with Roast Capsicum

Pop the softened butter in a bowl and mix with the lime zest, chilli, chives and chopped capsicums. Season well, then place on a sheet of baking paper. Shape into a log, roll up the paper and twist the ends to secure, and place in the fridge for 1 hour until firm.
Heat up a griddle pan. Cook the steaks for 1-4 mins on each side - or to your liking. Remove from the pan and leave to rest for 5 mins. When ready to serve, top each steak with a thick disc of your flavoured butter, and serve alongside a heap of rocket.

20 mins

4 serving

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