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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