T-Bone Steaks with Caper, Anchovy and Parsley Butter
Photography by 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!