rib eye or sirloin steaks of choice, one per person
sea salt and freshly
150 grams butter at room temperature
¼ cup finely chopped onion
2 cloves garlic, crushed
½ teaspoon curry powder
2 tablespoons brandy or white wine
2 teaspoons Worcestershire sauce
2 tablespoons capers, chopped roughly
3 anchovies, chopped finely
1 teaspoon Dijon mustard
½ teaspoon ground paprika
1 tablespoon lemon juice
1 tablespoon finely chopped
1 teaspoon finely chopped thyme
1 teaspoon dried tarragon
Butter: Heat 2 tablespoons of the butter in a sauté pan and cook the onion, garlic and curry powder with a good pinch of salt until very soft.
Add the brandy or wine and the Worcestershire sauce and let it bubble up until most of the liquid has evaporated. Set aside to cool.
Place all the remaining ingredients, except the butter, in a bowl and combine well. Add the remaining butter and the cooled onion mixture, season and mix well.
Store the butter in a sealed container. It will keep in the fridge for one week or in the freezer for 3 months.
To cook: Rub the steaks with oil and season generously with salt and pepper.
Preheat a ridged grill or sauté pan until hot then cook the steaks for 3–4 minutes each side or until done to your liking. Cooking time will depend on the thickness of the steaks.
To serve: Rest for 2 minutes then top with a generous spoonful of the butter. Serve with a salad and a side of fries.