Minute Steak Stacks with Herbed Anchovy Butter

1. 1

   In a skillet, combine the anchovies, shallot and vinegar.

2. 2

   Cook over moderate heat, stirring, until the anchovies break down and the vinegar has evaporated, about 5 minutes.

3. 3

   Mash the anchovies with a wooden spoon.

4. 4

   Transfer the mixture to a small bowl and let cool to room temperature.

5. 5

   Add the butter, herbs and pepper and mix well.

6. 6

   Scrape the butter onto a sheet of parchment paper and roll into a log or pack into an airtight container.

7. 7

   In a large cast-iron skillet, heat the canola oil until smoking.

8. 8

   Season the steaks on both sides with the Montreal steak spice.

9. 9

   Working in 2 batches, sear the steaks over high heat for 30 to 40 seconds per side until well browned outside but rare.

10. 10

    Transfer the steaks to a rack set over a baking sheet.

11. 11

    On a serving plate, stack the steak slices with a big pat of the anchovy butter between each slice.

12. 12

    Top with a big pat of butter and serve immediately, dividing the stack at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.