Salted Peppercorn & Thyme Butter

Directions

1. Place butter and Ribeye Roast Rub in a bowl and mix rub evenly through the butter.

2. Lay a 30cm sheet of baking paper on the bench, place butter on the paper and roll into a log. Pull the sides of the paper over to seal and twist the ends to close. Roll wrapped butter backward and forward until you have an evenly shaped log approximately 5cm in diameter.

3. Place in refrigerator to harden.
   

To serve

1. Delicious served with steak or melted through potatoes and vegetables.