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

Ingredients

  • 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

Method

  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.

Our website uses cookies to improve your user experience. If you continue browsing, we assume that you consent to our use of cookies. More information can be found in our Privacy Policy.