Shoestring fries, baby rocket, pear and parmesan salad, to serve
Place butter, garlic, mustard, capers, cumin, herbs, lemon zest and juice into a medium bowl. Season and stir vigorously until well combined. Spoon butter mixture along the centre of a piece of foil to form a log. Roll up and twist ends to secure. Place in the fridge for 15 minutes or until firm.
Heat a chargrill pan or barbecue over medium-high heat and cook steaks for 3-4 minutes each side, or until cooked to your liking. Rest steaks on a plate loosely covered with foil for 5 minutes.
Slice butter into rounds and top steaks with butter. Serve with fries and salad.
Beef sirloin, scotch or eye fillet steaks would also work well in this recipe.
Use your choice of soft herbs in the butter – e.g. mint, coriander and oregano.
Use a small food processor to blend butter, if desired.