- 2 large ribeye steaks
- selection of seasonal vegetables
- 2 tbsp olive oil
- 2 sprigs of fresh rosemary
- 200g salted butter, room temperature
- 4 anchovy fillets, chopped
- 2 garlic cloves, crushed
- 2 tbsp dijon mustard
- 2 tbsp parsley, finely chopped
- 1 tsp chilli flakes
Use an electric mixer to beat butter in a bowl for 3 minutes until creamy. Add the rest of the steak butter ingredients and mix well.
Spoon the butter mixture onto a piece of foil to form a log. Roll up and twist the ends. Refrigerate for 1 hour before slicing into thick rounds to top a hot steak.
Preheat barbecue grill until very hot. Season and oil ribeye. Cook each side for about 5 minutes or to your liking, then let rest for a further 10 minutes.
Serve with a selection of vegetables that have been roasted in oil with sprigs of rosemary for 30 minutes on 200°C.