Pete Goffe-Wood’s Grilled Rib Eye with Masala Butter, Charred Onion Salad & Chips

Spice things up from the kitchen of Pete Goffe-Wood with a Masala Butter Ribeye paired with a charred onion & rocket salad, and simple chips.




  • Beef


  • South African
  • Indian




Steak & Chips

  • 3kg rib eye
  • 80ml extra virgin olive oil
  • 80ml Worcestershire sauce
  • Salt & pepper
  • 50g rocket
  • 800g red onion cut into thick rounds
  • 10ml sherry vinegar
  • 20ml extra virgin olive oil
  • 200g masala butter
  • 1kg chips

Masala Butter:

  • 200g unsalted butter
  • ½ onion finely diced
  • 2 cloves garlic finely chopped
  • 2 tbsp curry powder
  • 2 tsp lemon juice
  • 5 tsp Worcestershire sauce
  • 4 anchovy fillets
  • 1 tbsp baby capers
  • 1 tsp salt
  • 1 tsp pepper
  • 10g coriander
  • 10g basil
  • 1tsp ground ginger
  • 1 egg yolk


Steak & Chips

  1. Marinate the steak in the olive oil & Worcestershire sauce. Season liberally with salt and pepper and cook to the desired degree over a hot grill or coals.
  2. Remove the steak from the heat and leave to rest. while the steak is resting but a large blob of Masala butter on top of the steak.
  3. Grill the red onion rounds until soft and charred, season with salt and pepper and then dress with the oil & vinegar and them mix together with the rocket.
  4. Serve the salad alongside the rested steak with chips
  5. Masala Butter

    1. Fry the finely chopped onion & garlic in a little olive oil until soft and translucent.
    2. Add the curry powder and fry for a couple of minutes.
    3. Place the onion mix with the rest of the ingredients into a blender and blend to a rough paste.
    4. Add the butter and blend till evenly mix.
    5. Season to taste


Recipe from the kitchen of Peter Goffe-Wood