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 + beetroot salad, to serve
Whiz butter, capers, dill, zest and juice in a food processor until combined. Transfer to a bowl, then chill until ready to serve.
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.
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.
Serve steaks immediately with lemon, caper and dill butter, baked crisps (see below) and beetroot salad.
BAKED SALT + VINEGAR POTATO CRISPS
THYME SWEET POTATO CRISPS
1 each, large desiree potato + sweet potato, scrubbed, thinly sliced (using a mandoline)
2 tbsp malt vinegar
Olive oil spray
3 thyme sprigs, leaves picked
Preheat the oven to 180°C and line 2 large baking trays with baking paper.
Arrange the potato slices in a single layer on 1 baking tray. Brush with vinegar, spray with olive oil and sprinkle generously with crushed sea salt flakes.
Place sweet potato slices on the remaining tray, spray with a little olive oil, then season with crushed sea salt flakes, freshly ground black pepper and thyme leaves.
Bake, turning once and rotating trays halfway through cooking, for 35 minutes or until crisp and golden, then serve.