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Rib-eye steaks with lemon, caper & dill butter
Rib-eye steaks with lemon, caper & dill butter
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Tantalize your Valentine with a succulent steak topped with zesty lemon, caper, and dill butter.
Ingredients:
  • 80g unsalted butter, softened
  • 2 tsp capers, rinsed, drained
  • Few dill sprigs
  • Zest and juice of 1/2 lemon
  • 2 x 350g beef rib-eye steaks (on the bone)
  • Olive oil, to drizzle
  • Baked crisps, to serve
  • Beetroot salad (see note), to serve
Instructions:
  • Combine butter, capers, dill, lemon zest, and lemon juice in a food processor until smooth. Place mixture into a bowl and refrigerate until serving.
  • Preheat a chargrill pan over high heat. Dab steak dry with paper towel, season generously with salt and freshly ground black pepper, and drizzle with oil.
  • Sear steaks for 4-5 minutes per side until medium-rare or preferred doneness. Rest, covered with foil, for 3-5 minutes before serving.
  • Plate the steaks with zesty lemon, flavorful caper and aromatic dill butter, crunchy baked crisps, and refreshing beetroot salad. Serve promptly.

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