Grilled rib-eye with anchovy and caper butter


  • Serves 2 people

  • 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 (firmly packed) flat-leaf parsley and chives, finely chopped
  • 2 tbsp (loosely packed) rosemary, finely chopped
01   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).
02   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.
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