Ingredients

• 4 x 250gaged beef ribs
• Sea salt
• Extra virgin olive oil
• 4 spoonfulsof anchovy butter
• Freshly ground pepper

• 8large anchovy fillets
• Sea salt
• 1lemon, juiced
• 8 tablespoonsunsalted butter
• Freshly ground pepper

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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.