RIB ON THE BONE WITH CAPER AND ANCHOVY BUTTER, CRISPY CAPERS AND CHILLI FRIES
Take an already spectacular steak and raise the bar! Crispy capers, flavoured butter and chilli shoestring fries … what could be better!!
Meat at Billy’s regular, Alana Lowes does it again with this recipe for char-grilled rib on the bone with caper and anchovy butter.
Recipe and images courtesy of Alana Lowes.
Serves: 2-4 people | Prep Time: 15-20 mins | Cook: 15-20 mins
2 rib on the bone
200g butter, softened
150g baby capers, rinsed
6 anchovy fillets
5 large potatoes, cut into shoestring fries
10 sprigs thyme, leaves removed
3 tbsp pink salt flakes
2 tbsp dried chilli flakes
vegetable oil for frying
Remove your meat from the fridge 30-45mins before you want to cook it to bring it up room temperature.
To make the caper and anchovy butter, finely chop 4 tbsps of the baby capers, anchovy fillets and thyme. Mix into the butter along with 1 tsp of salt flakes. To roll the butter, lay two layers of plastic wrap on your bench and place the butter in the middle. Roll into a log approximately 4-5cm in diameter and place in the fridge or freezer to firm.
To make the crispy capers, heat enough vegetable oil in a saucepan to shallow fry (approximately 5cm deep). You can check the oil is hot enough for frying by using a wooden skewer or a caper, it should start to bubble and fry straight away. When the oil is at the correct temperature, add the remaining capers in batches and fry until crisp. Set aside on paper towel.
Heat your barbecue to a high heat. Season your meat with salt and oil and place onto the hot barbecue grill. Cook for 4-5 minutes. To get the cross-hatch grill marks, turn your steak 90 degrees and cook for a further 1 minute before flipping and closing your barbecue hood. Cook for a further 4-5 minutes for medium-rare or longer depending on thickness of the meat*. Remove from the barbecue and set aside to rest.
* To ensure your meat is cooked perfectly, we recommend using a digital thermometer.
While you steak is cooking, heat the oil to high. Fry your shoestring potatoes in batches until golden and crispy, approximately 5mins. Combine the remaining salt and chilli flakes and sprinkle onto the fries.
Remove the plastic from the caper and anchovy butter and cut into 1cm thick rounds. Top your steak with the butter and crispy capers and serve with the chilli fries.