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




    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

    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.
    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.
    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.
    Serve the salad alongside the rested steak with chips

Masala Butter

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


Recipe from the kitchen of Peter Goffe-Wood

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