Olives and olive brine are what make a martini ‘dirty’ and, in our opinion, gives this drink another depth of great flavour. That’s why when we spotted this recipe for rib-eye with dirty martini butter from www.olivemagazine.com we knew we’d have to try it ourselves.
The recipe doesn’t give exact quantities for the ingredients so it really depends on your preference of how much alcohol, olive and butter you prefer or you can follow our guidelines.
- 250g salted butter
- 100ml vodka or gin (Use vodka for a cleaner flavour or gin for a botanical edge – we suggest using Hope on Hopkins Mediterranean Gin)
- 60ml brine
- Half cup chopped green olives
Put the butter in a bowl and whip it to a lighter colour with electric beaters. Beat in the vodka followed by the brine and finally beat in the olive pieces. Season with black pepper. You can now use the butter as it is, or roll it into a log using a piece of baking paper or clingfilm to help you and chill or freeze it.
Rub the steaks with a little olive oil and season well. Cook in a frying pan or on a griddle, making sure it is very hot before you begin. As a guide time for steaks about 2.5cm thick, cook the steak for 2 minutes on each side for rare, and 3 for medium rare and 4 minutes or longer for well done. Rest the steak for 5 minutes and then serve with a large spoonful of butter (or some slices if chilled) to melt onto it.
For more olive inspired recipes click here.
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