Steak Night

I recommend red meat once a week and there is something special about Steak Night. I love a nice fillet, about 120g to 150g in weight. Garlic butter on steak is a real punch of flavour. I keep the portion size of the butter small. This is such a fast and simple meal for a tired Friday night.

Always have a leafy green (swiss chard, kale, spring greens, spinach, broccoli, asparagus)  with a red meat. The haem in the animals red blood cells can get converted into haem metabolites, which are not gut-healthy but a leafy green contains a magnesium molecule structurally similar to heam and it competes with it in the gut, reducing the risk of ill-health in the colon.

Makes 1 servings

One serving of sauce: 1g Carb  123 Kcals  Protein 0g    Fat 13g    Fibre 0g


Makes 1 serving

10g, 2 teaspoons of Irish butter

5ml, 1 teaspoon of olive oil

4g, 1 small garlic clove, fresh


Black Pepper


Leave the butter out of the fridge

Use a small fork or spoon to mulch the oil, crushed garlic and butter together.

Form it into a ball and then serve on top of the cooked steak and it will melt over it.


You can add a small amount of very finely chopped parsley if you like.