T-Bone Steaks with Caper, Anchovy and Parsley Butter
Photography Vanessa Wu.
Serves: 4
INGREDIENTS
4 x T-bone steaks
olive oil
sea salt and freshly ground pepper
Butter
100 grams butter at room temperature
2 tablespoons capers, roughly chopped
1 tablespoon Dijon mustard
3 anchovy fillets, finely chopped
1 spring onion, finely chopped
2 tablespoons chopped flat-leaf parsley
sea salt and freshly ground pepper
METHOD
Butter: Place all the ingredients in a bowl, season and combine.
Tip the butter onto a piece of plastic wrap and roll up into a log, twisting and tying the ends to tighten. Refrigerate until ready to use.
Brush the steaks with olive oil and season generously. Preheat a ridged grill or sauté pan and cook the steaks for 3 minutes each side for medium rare meat. Transfer to a plate, cover loosely and rest for 3 minutes.
To serve: Place the steaks on serving plates and top with two slices of butter.
Cook’s tip: Freeze any remaining caper butter and use over hot, waxy potatoes, cooked green beans or broccoli. It also goes well with lamb, pan-fried fish and roasted salmon.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.