T-Bone Steaks with Caper, Anchovy and Parsley Butter

, from Issue #29. September, 2015
Photography by Vanessa Wu.
T-Bone Steaks with Caper, Anchovy and Parsley Butter

Serves: 4


4 x T-bone steaks
olive oil
sea salt and freshly ground pepper

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


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.