1beef rib-eye (about 450gm)2 tbspolive oil2 tbspthyme, finely choppedTo serve:mixed leaf saladAnchovy and caper butter80 gmsoftened butter2anchovy fillets, finely chopped2 tbspbaby capers in salt, rinsed and finely chopped2garlic cloves, finely chopped½ cup each (firmly packed)flat-leaf parsley and chives, finely chopped2 tbsp (loosely packed)rosemary, finely chopped
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).
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.