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Grilled rib-eye with anchovy and caper butter

You'll need

1 beef rib-eye (about 450gm) 2 tbsp olive oil 2 tbsp thyme, finely chopped To serve: mixed leaf salad   Anchovy and caper butter 80 gm softened butter 2 anchovy fillets, finely chopped 2 tbsp baby capers in salt, rinsed and finely chopped 2 garlic cloves, finely chopped ½ cup each (firmly packed) flat-leaf parsley and chives, finely chopped 2 tbsp (loosely packed) rosemary, finely chopped


  • 01
  • Preheat oven to 180C. Heat a char-grill pan over medium-high heat, rub rib-eye with oil and thyme, season to taste, then grill, turning once, until sealed (2-3 minutes each side). Place on an oven tray, roast until cooked to your liking (5-7 minutes for rare), cover loosely with foil and set aside to rest (5 minutes).
  • 02
  • Meanwhile, for anchovy and caper butter, beat ingredients in a bowl with a wooden spoon until well combined, slather over rib-eye and serve with mixed leaf salad.
This recipe is from the March 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

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