Beef Rib Eye with Anchovy and Caper Butter

A perfectly barbecued steak with a butter filled anchovy, capers and herbs topping, and a simple salad of tomatoes, buffalo mozzarella and basil is a perfect combination.

  • Serves: 4
  • Cooking time: 12 – 18mins
  • Prep time: 20 mins


  • 750g rib eye steak

Ingredients - Anchovy & Caper Butter

  • 100g butter, softened
  • 3 anchovies, finely chopped
  • 1 tablespoon capers roughly chopped
  • 2 cloves garlic, grated
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon zest
  • 1 cup mixed herbs, parsley, chives, rosemary and thyme, roughly chopped

Ingredients - Caprese Salad

  • 400g mixed tomatoes, cherry, oxtail, grape, roughly chopped into large pieces
  • 120g ball buffalo mozzarella
  • 1/2 cup basil leaves
  • 2 tablespoons good quality olive oil
  • Salt and pepper


  1. Place butter in a small bowl and stir to soften, add the remaining butter ingredients and mix well to combine everything evenly. Place a piece of cling film on a flat surface and place the butter in the centre, roll into a log about 5cm wide and cover in cling film, refrigerate until firm.
  2. Bring steak to room temperature, season the steak well with salt and pepper. Preheat a BBQ grill to high and place the steak on the grill, cook for 12-14 minutes for medium rare, 14-16 minutes for medium, and 16-18 minutes for well done, turn the steak occasionally to avoid burning.
  3. Rest steak for 10-15 minutes in a warm place, serve with some slices of butter and salad.
  4. For the salad, arrange tomatoes on a serving plate, break cheese pieces and scatter over the top, scatter with basil leaves and drizzle with olive oil and salt and pepper just before serving.

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