Cook The Book: Steak With Anchovy Butter Recipe

Name: Cook The Book: Steak With Anchovy Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 fat garlic clove, cut in half, green shoot removed; 3 anchovy filets, soaked in water for 15 minutes (30 minutes if salt-packed), rinsed and patted dry; 1/8 teaspoon kosher salt; 1 tablespoon extra virgin olive oil; 2 tablespoons coarsely chopped fresh flat-leaf parsley; 1/2 cup (1 stick) unsalted butter, at room temperature; A few grinds of the pepper mill; 2 pounds steak (individual steaks or larger steaks), at or just below room temperature; Kosher salt and freshly ground black pepper; 1 tablespoon canola oil

Servings: persons

1 fat garlic clove, cut in half, green shoot removed
3 anchovy filets, soaked in water for 15 minutes (30 minutes if salt-packed), rinsed and patted dry
1/8 teaspoon kosher salt
1 tablespoon extra virgin olive oil
2 tablespoons coarsely chopped fresh flat-leaf parsley
1/2 cup (1 stick) unsalted butter, at room temperature
A few grinds of the pepper mill
2 pounds steak (individual steaks or larger steaks), at or just below room temperature
Kosher salt and freshly ground black pepper
1 tablespoon canola oil

1
Combine the garlic, anchovy filets, salt, and olive oil in a mortar and pestle and mash to a smooth paste. Add the parsley and grind with the pestle until well blended with the garlic and anchovies. Work in the butter and add a few grinds of the pepper mill. Set aside. Taste and adjust the salt (add up to another 1/8 teaspoon).
2
Heat a heavy skillet over high heat. Pat the steaks dry and season generously on both sides with salt and pepper. With your fingertips, press the seasonings into the steaks.
3
When the pan is hot, add the canola oil. Heat just to below smoking and add the steaks, in batches if necessary to avoid crowding the pan. Cook for 3 minutes on each side for rare 1-inch-thick steaks, 4 to 5 minutes for thicker steaks.
4
Remove the steaks from the pan and immediately dollop 4 to 6 heaped tablespoons of the butter over the top. Let the meat rest for a couple of minutes, then slice and serve at once.

924

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 fat garlic clove, cut in half, green shoot removed, 3 anchovy filets, soaked in water for 15 minutes (30 minutes if salt-packed), rinsed and patted dry, 1/8 teaspoon kosher salt, 1 tablespoon extra virgin olive oil, and more.

Yes, Cook The Book: Steak With Anchovy Butter falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Steak With Anchovy Butter

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