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Thick-Cut Rib-Eyes with Anchovy-Caper Butter

Thick-Cut Rib-Eyes with Anchovy-Caper Butter

Get Ready

Servings: Makes 6 to 8

Prep Time: 15 minutes

Cook Time: 60 minutes

Ingredients: Add ingredients to List

You can make the butter ahead and refrigerate it for up to five days or freeze it for up to six months. If you're using a charcoal grill, light 25 briquettes about 20 minutes before the steaks are ready to come off the grill in Step 4. Pour the lit coals over the existing coals.
6 Tbsp. unsalted butter, softened
1 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh parsley
1 anchovy, mashed to a paste
2 tsp. nonpareil capers, chopped
1 tsp. lemon zest
Salt and pepper
4 (1 1/2"-thick) bone-in rib-eye steaks

directions:

1. Mix together butter, basil, parsley, anchovy, capers, lemon zest, and a pinch of salt in a bowl and transfer to the center of a sheet of plastic wrap. Wrap plastic around butter to form a log, then twist ends of plastic to tighten; chill until firm, about 1 hour.
2. Set grill up for indirect cooking by heating the primary burner to low.
3. Pat steaks dry with paper towels and season generously with salt and pepper. Place steaks on grill away from heat source. Close lid and cook until thickest part of steak registers 115 degrees, 40 to 55 minutes. Let steaks rest for at least 5 minutes and up to 30 minutes.
4. While steaks are resting, increase heat on the primary burner to high.
5. Return steaks to grill over direct heat and cook, flipping and turning occasionally, until well-seared on both sides and thickest part of steak registers 130 degrees for medium-rare, about 5 minutes.
6. To serve, slice butter into 1/3"-thick disks and place one on each steak; let sit for 2 to 3 minutes before serving.
Source: Hannaford fresh Magazine, May - June 2018

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Quantity Ingredients  
6 Tbsp. unsalted butter, softened  
1 Tbsp. chopped fresh basil  
1 Tbsp. chopped fresh parsley  
1 anchovy, mashed to a paste  
2 tsp. nonpareil capers, chopped  
1 tsp. lemon zest  
Salt and pepper  
4 (1 1/2"-thick) bone-in rib-eye steaks  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 6 to 8
Base Nutrients
Calories 370 kcal (18%)
Calories from Fat 225 kcal (0%)
Total Fat 25 g (38%)
Saturated Fat 12 g (60%)
Cholesterol 130 mg (43%)
Sodium 210 mg (8%)
Total Carbohydrates 0 g (0%)
Dietary Fiber 0 g (0%)
Protein 37 g (61%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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