Today’s recipe is one of chef and The Group Wines ambassador Matt Moran’s favourite dishes from his restaurant Chop House. You can pair the dish with a glass of their The Fever McLaren Vale Grower Blend. Crafted to showcase structure and flavour, it features Merlot, Mourvèdre and Cabernet beautifully intertwined to create a bold and juicy palate, perfectly paired with succulent ribeye.
- 2 tablespoons olive oil
- 1 x 1.2kg dry-aged ribeye
- Salt and pepper
- 300 gm softened butter
- ¼ bunch tarragon, picked and finely chopped
- ¼ bunch flat leaf parsley, picked and finely chopped
- 15g capers, rinsed and finely chopped
- 1 eschallot, finely diced
- 1 Tbs Worcestershire sauce
- 1 Tbs seeded mustard
- ½ lemon, juice and zest
- 3 fillets good quality anchovies, finely chopped
- ½ cloves garlic, finely chopped
- ½ tsp sweet paprika
Preheat a barbeque to its hottest setting or place a chargrill pan over high heat, and preheat the oven to 180°C.
To make the anchovy butter, place all ingredients into a large mixing bowl and mix well until all ingredients are combined season to taste with sea salt and freshly ground black pepper.
Divide butter mixture into equal portions and spread each portion down the centre of a long piece of plastic wrap to 10cm long. Roll up into a cylinder about the diameter of a 50 cent piece, tie each end and refrigerate until firm (1 hour). (Keep and extra butter refrigerated for up to 1 week, or frozen for 2-3 months defrost in the refrigerator before using. Just before serving), unwrap butter and slice into around 1cm medallions.
Pour the olive oil over the steak and season generously with salt and pepper. Grill the steak for 3-5mins on one side until nicely charred, then turn over and repeat on the other side. Transfer the steak to a baking tray and place in the oven for 5mins turn the steak and cook for a further 5-6 mins or until desired cooking temperature (this method is for a medium rare to medium) , then remove and set aside to rest for 10 minutes.
Serve the steak on a large platter and place the anchovy butter on top.