Ingredients

The following ingredients have 4 Servings
  • 80g unsalted butter, softened
  • 2 tsp capers, rinsed, drained
  • Few dill sprigs
  • Finely grated zest and juice of 1/2 lemon
  • 2 x 350g rib-eye steaks (on the bone)
  • Olive oil, to drizzle
  • Baked crisps and beetroot salad, to serve

Instruction

  • Whiz butter, capers, dill, zest and juice in a food processor until combined. Transfer to a bowl, then chill until ready to serve.
  • Heat a chargrill pan over high heat. Pat steak dry with paper towel, then season with salt and freshly ground black pepper, and drizzle with oil.
  • Cook steaks for 4-5 minutes each side for medium-rare or until cooked to your liking. Cover loosely with foil and set aside to rest for 3-5 minutes.
  • Serve steaks immediately with lemon, caper and dill butter, baked crisps and beetroot salad.