Rib Eye Steak with Anchovy-Caper Butter

Ingredients

• 600 g rib-eye steak
• 4 tbsp oil
• 1 tbsp English mustard
• 1 tsp lemon juice
• 1 clove garlic, chopped
• Pepper (freshly ground)
• 1 pinch Curry powder
• 1 tbsp brandy
• Salt
• 100 g Soft Butter
• 50 g sardines
• 1 tsp Capers
• Lemon juice
• a pinch of sugar
• Additional salt as needed

Instructions

1. 1.

   Lightly pound the steak. Whisk oil, mustard, lemon juice, spices (without salt), and brandy together. Brush steaks with this mixture and refrigerate for at least 1 hour. Grill steaks over high heat on a preheated grill; cook each side between 6 and 10 minutes depending on desired doneness and thickness.

2. 2.

   Meanwhile, beat the butter until fluffy. Fold in finely chopped sardines and capers one after another. Finish the butter with lemon juice and sugar, adding salt to taste if needed.

3. 3.

   Season the freshly grilled steaks with salt and serve immediately with the flavored butter.