Serves 2 | Prep time 15 mins | Cooking time 15 mins


  • Two 350g striploin steaks
  • 3 tbs unsalted butter + 1 tbs butter for cooking
  • 2 teaspoons shichimi togarashi
  • 1/2 teaspoon finely grated lime zest plus 2 teaspoons fresh lime juice
  • Sea salt
  • Lime wedges, crusty bread and salad greens, for serving

The togarashi butter can be made ahead and refrigerated for 4 days. Bring to room temperature before serving. Great on grilled corn and vegetables too!



Place the steaks on a plate and let stand at room temperature for 45 minutes. Pat dry before seasoning.


In a medium bowl, beat the butter at medium speed using a whisk or hand mixer until light and fluffy. Mix in the shichimi togarashi, lime zest and juice and 1/8 teaspoon of sea salt. Keep the togarashi butter at room temperature while you cook the steaks.


Melt 1 tablespoon of the butter in a skillet over moderately high heat. Season the steaks generously with sea salt. When the butter has stopped foaming, add the steaks to the skillet and cook undisturbed until deeply browned on one side.


Flip the steaks and add 1 tablespoon of butter to each pan. Continue cooking, basting frequently with butter, until the steaks are well browned on both sides and an instant-read thermometer inserted into the thickest pa


Spread half of the togarashi butter on each steak and sprinkle with sea salt. Thinly slice the steaks across the grain and serve with lime wedges, crusty bread and salad greens.

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