The only thing is you need to have your butter at room temperature so will need to think ahead a little (unless you’re happy giving cold butter a quick zap in the microwave). I’ve also been loving chives at the moment as a way to get those lovely complex onion-y flavours without actually using non-FODMAP friendly onions.
These days I pretty much only cook minute steaks. It is a little bit of a hassle to bash out the steaks before cooking but then the steaks cook in (literally) a minute on each side AND they are super tender and tasty. It’s really worth the effort.
The chive butter works beautifully with steak but is also amazing on chicken, fish, roast veg, fried eggs, mushrooms or eggplant ‘steaks’. Also thinking it would be lovely on burgers.