Blending the butter gives a smoother melt and more even flavour | Flaky salt works well here because it’s fully dispersed in the processor | For thick sirloin, resting is non-negotiable for juiciness | Torch the butter gently, you want melt and aroma, not bubbling fat | Extra butter freezes well and is great on chicken, pork, or mushrooms | Cold steak slices work brilliantly in sandwiches or salads | Fries are best fresh but can be reheated in a hot pan with a little oil