Aged Beef Ribs Barbecued with Anchovy Butter

Serves: 4

Ingredients

Blue Triangle 4 x 250g aged beef ribs
Sea salt
Extra virgin olive oil
4 spoonfuls of anchovy butter
Freshly ground pepper

Anchovy Butter

Blue Triangle 8 large anchovy fillets
Sea salt
1 lemon, juiced
8 tablespoons unsalted butter
Freshly ground pepper

Method

To prepare the butter, place the anchovies and a little salt in a mortar and pound with a pestle until they start to break up. Add the lemon juice and butter, then plenty of pepper. Mix completely. Put to one side until ready to plate the steaks.
Remove the steaks from the refrigerator two hours before cooking and season with sea salt. Preheat the barbecue to hot and make sure the grill bars are clean. Drizzle the steaks with extra virgin olive oil and shake off any excess. Put the steaks on the grill at a 45-degree angle to the grill bars. When halfway through cooking that side, turn the steaks 45 degrees in the opposite direction. When done, turn them over and cook the other side. Put the steaks on a plate, cover with foil and keep them in a warm spot to rest.
Use the touch test to check for “doneness”. A rare steak will be soft to the touch and will spring back when pressed. As it cooks, the steak will become firmer and firmer to touch. If you see the juices come to the surface as red droplets, your steak will be medium-rare, probably heading to medium after resting; if the juices are pink to clear, you have a well-done steak.
Place one steak on each of four plates. Pour the juices from the resting plate over the steaks and add a spoonful of the anchovy butter. Add a grind of fresh pepper and serve immediately.

Tips

Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result.

For more of the best beef recipes and information on how to cook steak, check out our recipes section.

Note: Not all images displayed on this page utilise Cape Grim Beef.

We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

Don't forget to sign up to the mailing list for our newsletter featuring farmer profiles, exclusive recipes, new products and retail and restaurant options for enjoying Cape Grim Beef.

The quality and ‘value’ of meat should not be measured by how heavy a feedlot can grow their beef. Rather, we look after our animals from when they are born to when they are sent to Greenham – we try to give them a quality of life all the way through – and that’s why we end up with a really good product.

John Bruce - Cape Grim Beef Farmer, Stanley, TAS