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.

Styling by Emma Knowles

Styling by Alice Storey

Ingredients

Method

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