Kerrymaid has teamed up with the Craft Guild of Chefs and head chef at The Bull in Great Totham, Luke Stevens to create a series of inspired menu dishes using Kerrymaid Buttery. Always a firm favourite luke dishes up a Ribeye steak with a Kerrymaid inspired bistro sauce. Ingredients 1 Rib-eye steak 2 tbsp Olive oil 1 tbsp Kerrymaid Buttery For the Butter Bistro Sauce; 80g Kerrymaid Buttery 1tbsp Capers 2 Sprigs flat leaf parsley 1 Garlic clove 1/2 Lemon, juiced 2tsp Dijon mustard Method Allow the steak to come to room temperature. Pre-heat a frying pan on a medium heat. Chop finely the capers, garlic, and flat leaf parsley and place in a mixing bowl. Add the Kerrymaid Buttery, Dijon mustard and lemon juice to the bowl. Season well with salt and pepper and combine all ingredients. Season the steak with the olive oil, salt and pepper. Place the steak into the frying pan and cook on both sides evenly ensuring good caramelisation. Add the 2 tbsp of Kerrymaid Buttery to the pan coating the steak well. Remove the steak from the pan and allow to rest.