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Ingredients
Method
- Veg oil
- 250g rib-eye steak
- Knob of butter
- 2 chopped anchovy fillets
- 2 tbsp capers
- Chips and mustard, to serve
- Heat a splash of oil in a pan until very hot, and season the steak well. Fry the steak for 3 mins on each side (for medium-rare), then rest on a warm plate.
- Chuck a knob of butter into the pan with the capers and anchovy fillets, and stir well to scrape up any crispy bits. Return the steak to the pan with the resting juices, and coat with the hot butter. Top with another knob of butter, and serve with chips and mustard. Yum!
15 mins
1 serving
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