Grilled rib-eye with anchovy and caper butter

Name: Grilled rib-eye with anchovy and caper butter
Yield: Serves 2
Ingredients: 1 beef rib-eye (about 450gm); 2 tbsp olive oil; 2 tbsp thyme, finely chopped; To serve: mixed leaf salad; 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 flat-leaf parsley and chives, finely chopped (firmly packed); 2 tbsp rosemary, finely chopped (loosely packed)

Fast, simple and delicious - this recipe ticks all the boxes of an ideal mid-week meal.

Mar 02, 2011 10:42pm

By Alice Storey

Serves 2

This dish is super quick and super tasty; don't be shy with the butter.

Ingredients

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 flat-leaf parsley and chives, finely chopped (firmly packed)
2 tbsp rosemary, finely chopped (loosely packed)

Method

1
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).
2
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.