250g unsalted butter, softened, chopped
½ cup oyster sauce
2 x 400g rib eye steaks
2 bunches baby radishes
1 tbsp olive oil
Place butter and oyster sauce in a food processor and process until smooth.
Place in plastic wrap and shape into a cylinder shape. Chill in the freezer for 6 hours until firm.
Remove rib-eye steaks from fridge 30 minutes before cooking to allow to come to room temperature (this allows for more even cooking).
Cook radishes in boiling salted water for 6 minutes until just tender. Drain and set aside.
Brush steaks with oil and season with salt and freshly ground black pepper.
Heat a frypan over high heat. Cook steaks for 6 minutes on each side for medium-rare.
Add 80g of oyster butter to the pan in the last two minutes, basting the steaks with butter as they finish cooking. Remove from pan, cover loosely with foil and rest for 8 minutes.
Add 30g butter to the
pan and return to medium heat. Add the radishes and toss in the butter for 1 minute to coat.
Serve the steaks with extra oyster butter and the warm radishes.