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Thick-Cut Rib-Eyes with Anchovy-Caper Butter
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
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Thick-Cut Rib-Eyes with Anchovy-Caper Butter

Thick-Cut Rib-Eyes with Anchovy-Caper Butter

Thick-Cut Rib-Eyes with Anchovy-Caper Butter
  • Servings:Makes 6 to 8
  • Prep Time:15 minutes
  • Cook Time:60 minutes
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