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Steak with anchovy and caper butter

Published: 28 Apr 20
Updated: 18 Mar 24

This is the sort of dinner worth staying in for: flash-fried rib-eye steak served with a dreamy anchovy and caper butter. The recipe serves one person but you could easily double the quantities and make an epic date night dinner.

Easy
April 2020

Test kitchen approved

Serves 1
Hands-on time 15 min

Nutrition: per serving

Calories: 681kcals
Fat: fat (23.2g saturated)
Protein: 62.1g
Carbohydrates: 1g (0.2g sugars)
Fibre: 1.2g
Salt: 1.6g

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Ingredients

Vegetable oil
250g British rib-eye steak
Large knob of butter
2 chopped anchovy fillets
2 tbsp drained capers
To serve: chips, watercress and mustard

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Method

Heat a splash of vegetable oil in a hot pan. Season the steak with salt and pepper, then put in the hot pan. Cook for 2-3 minutes on each side (for medium-rare) until the outside is brown and starting to crisp at the edges, then set aside on a warm plate to rest.
Return the pan to the heat and add a large knob of butter along with the chopped anchovy fillets and capers. Stir to heat through and scrape up any crispy bits from the base of the pan.
Return the steak to the pan along with any resting juices and spoon the hot butter over to coat. Top with a knob of fresh butter and serve with chips, watercress and your favourite mustard.