Rib eye steaks with anchovy garlic oil

Rib eye steaks with anchovy garlic oil

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  • 2
  • Easy
  • 5 minutes
  • 10 minutes
  • Woolworths Reserve Groenekloof Shiraz 2002 (Darling Cellars)


  • Olive oil
  • Sea salt and milled black pepper
  • For the anchovy-garlic oil:
  • 6-8 thin anchovy fillets, chopped
  • 1 crushed fat clove garlic
  • 4 tablespoons olive oil
  • For serving:
  • Wilted spinach leaves
  • 2 rib-eye steaks, about 250g each

Cooking Instructions

Preheat the oven to 180°C.

Oil the steaks and season. Heat a suitable frying pan on the hob. When really hot, add the steaks and sear on both sides then bake in the heated oven for 5 minutes.

Meanwhile gently heat the anchovies, garlic and oil, stirring until disintegrated. Place wet, washed, spinach leaves in a large saucepan. Turn on the heat and cook for a few minutes until wilted.

Drain and add a squeeze of lemon. Place a tangle of leaves on 2 hot plates.

Top with the steaks and spoon over the oil.


A rich cut of meat livened up with a punchy, flavourful anchovy sauce. Perfect for men!

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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