Adam D'Sylva's rib-eye steak with curry butter
Adam D'Sylva's rib-eye steak with curry butter has flavours that are quite nuanced, perfect to pair with something not too heavy like a bright GSM, mid-weight Tempranillo, or a Sangiovese.
500g rib-eye steak
30ml olive oil
50ml vegetable oil
1 brown onion diced finely
40g curry powder
250g unsalted butter
4 clove garlic, grated finely
½ bunch flat leaf parsley
¼ bunch thyme leaves
1 tbsp ground ginger
1 lemon juiced and zested
60ml worcestershire sauce
10 Ortiz anchovy fillet, chopped
2 tbsp capers
2 tbsp salt
Recipe by Adam D'Sylva
Photography by Kristoffer Paulsen
1. In a pan, heat oil. Cook onion and curry
powder until soft and fragrant, and set aside
2. Process all other ingredients in a food
processor until just combined – a crumbly
texture should be created. Set aside.
3. Heat another pan or grill. Season the
rib-eye both sides and pour over 30ml of
4. Cook to your preferred liking, either
medium-rare or medium. Once cooked, rest
the rib-eye for half the time it was cooked
for. Once rested, slice (to share).
5. Place the curry butter on sliced, cooked
steak. Using a blowtorch, melt the butter
over the steak.