Fry ½ finely chopped red onion in 3 tablespoons olive oil until golden. Add 1 tablespoon curry powder and add 125 g butter. Add 50 g chopped parsley, 1 clove chopped garlic and 2 tablespoons Worcestershire sauce, 3 anchovy fillets, 1 tablespoon caperberries or capers and fresh thyme. Simmer and remove from the heat. Meanwhile, season Woolworths Free Range Dry-aged Sirloin on the bone and sear for 3–5 minutes on each side until done to your liking. Drizzle the butter over the steak – add an olive-oil fried egg if you like, and enjoy!
Middle Eastern butter
Fry off 3 cloves sliced garlic until golden in 30 g butter. Add 3 tablespoons Woolworths Harissa and simmer for a minute before shaking in 1 tablespoon smoked paprika. Remove from the pan and fold into 120 g softened butter. Season Woolworths Free Range Rib-eye Steak and sear for 3–5 minutes on each side until done to your liking. Serve with the harissa butter.