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Rib-eye steaks with lemon, caper and dill butter

Name: Rib-eye steaks with lemon, caper and dill butter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 80g unsalted butter, softened; 2 tsp capers, rinsed, drained; Few dill sprigs; Finely grated zest and juice of 1/2 lemon; 2 x 350g rib-eye steaks (on the bone); Olive oil, to drizzle; Baked crisps and beetroot salad, to serve

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15m

Rib-eye steaks with lemon, caper and dill butter

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by Katie Quinn Davies

Blogger and delicious. contributor

Oct 03, 2015

Impress your Valentine with this hearty steak meal with lemon, caper and dill butter.

80g unsalted butter, softened
2 tsp capers, rinsed, drained
Few dill sprigs
Finely grated zest and juice of 1/2 lemon
2 x 350g rib-eye steaks (on the bone)
Olive oil, to drizzle
Baked crisps and beetroot salad, to serve

Method

1.

Whiz butter, capers, dill, zest and juice in a food processor until combined. Transfer to a bowl, then chill until ready to serve.
2.

Heat a chargrill pan over high heat. Pat steak dry with paper towel, then season with salt and freshly ground black pepper, and drizzle with oil.
3.

Cook steaks for 4-5 minutes each side for medium-rare or until cooked to your liking. Cover loosely with foil and set aside to rest for 3-5 minutes.
4.

Serve steaks immediately with lemon, caper and dill butter, baked crisps and beetroot salad.