Rib Eye Steaks with Anchovy-Caper Butter
- For steaks
- 22 ounces Ribeye Steak
- 4 tablespoons vegetable oil
- 1 tablespoon English mustard
- 1 teaspoon lemon juice
- 1 chopped garlic
- freshly ground peppers
- 1 generous pinch Curry
- 1 tablespoon Brandy
- Aluminum grill pan (as needed)
Mix the oil with the mustard, lemon juice, spices (minus the salt), and the brandy. Brush the steak for 1 hour and chill for 1 hour. Place the steaks on a hot grill. The cook time depends on your desired doneness. Typically, this will take between 6-10 minutes per side.
Beat the butter until creamy. Finely chop the anchovies and capers, and stir into the butter. Season the butter to taste with lemon juice, sugar, and salt.
Season the finished grill steak, and serve immediately with the butter.