Fast Recipes

Grilled rib-eye with anchovy and caper butter

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

By Alice Storey
  • Serves 2
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This dish is super quick and super tasty; don't be shy with the butter.


  • 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)


  • 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.
  • undefined: Alice Storey