In last Thursday’s Throwback Cookbook Review, I featured the Steak Lover’s Cookbook from William Rice. The book is 18 years old yet most of the recipes are right in accord with today’s standards and trends. Now,I admit, his first suggestion for rib-eyes is a wine-and-butter sauce reflecting the years William spent in France.

But just after that classic richness, comes this bright and healthy idea. No butter, no wine. Just capers, onion, mustard, vinegar and anchovy paste. This recipe makes a ½ cup of sauce, and it literally covers a 10 ounce steak.

According to the recipe, I should have sliced up the steak and had another person there to feast away. But, I was by myself and ravenously hungry. I will admit I ate it all. All the meat. Every caper. I opted to not add the parsley and the picture at the bottom may suggest I went heavy on the anchovy paste. Still and all, perfect delicious.

Steak is a wonderful meal treat. But steak is steak. It can become too familiar if not boring. This sauce is the perfect way to put adventure on your table.

Rib-Eye Steak with Tangy Caper Sauce

Yield: serves 2 or maybe just 1


  • 1 rib-eye steak (about 10 ounces), cut 1 inch thick
  • ¼ cup large capers, drained and chopped
  • 1 teaspoon Dijon mustard
  • 2 teaspoons chopped onion
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon balsamic vinegar, or to taste
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon anchovy paste, or to taste
  • ¼ cup olive oil, preferably extra virgin
  • 2 teaspoons chopped fresh flat-leaf parsley leaves


Preheat the broiler, or your barbeque.

Bring the steak to room temperature and pat it dry. Broil until seared and nicely browned on one side, about 5 minutes. Turn and broil 3 minutes more for medium-rare or 4 minutes more for medium. Transfer the steak to a cutting board and allow it to cool to room temperature.

While the steak is cooling, combine the capers, mustard, onion, pepper, 1 tablespoon vinegar, Worcestershire, and ½ teaspoon anchovy paste in a small bowl. Stir well. Pouring slowly, whisk in the olive oil. Taste and adjust the seasoning with vinegar or anchovy paste, as desired. Whisk in the parsley. You should have about ½ cup sauce.

Just before serving, carve the steak into ¼‑inch-thick slices, making sure to cut away any fat. Arrange the steak slices on 2 or 3 plates. Spoon the sauce over the meat and serve.

Source: Steak Lover’s Cookbook by William Rice [Workman, 1997]

Photo Information [Top]: Canon T2i, EFS 60mm Macro Lens, F/4 for1/40th second at ISO‑3200

Photo Information [Bottom]: Canon T2i, EFS 60mm Macro Lens, F/3.5 for1/30th second at ISO‑400