Make it in advance and just keep in the fridge - whip it out on steak night (or lamb or chicken!) and melt a little bit over your perfectly cooked meat.
1. Take the butter out of the fridge and allow it to soften.
2. For every 100g of butter you want to make, add about 2 dessertspoons.
2. Mash is together using a fork. Return to the fridge and cover. Use when required.
