Rib Eye Steaks with Grilled Radicchio

1. 1

   Ingredients Let the steaks stand at room temperature for 30 minutes.

2. 2

   Meanwhile, in a small bowl, mix the butter with the thyme, cumin, garlic, anchovy paste, 1 teaspoon of the lemon juice and 1/2 teaspoon of salt.

3. 3

   In a large, heavy skillet, heat 2 tablespoons of the olive oil over high heat.

4. 4

   Generously season the steaks with salt and pepper and cook until the bottoms are nicely browned, about 4 minutes.

5. 5

   Flip the steaks and add 2 tablespoons of the anchovy-cumin butter to the skillet.

6. 6

   Cook, spooning the butter over the steaks, until the bottoms are nicely browned and an instant-read thermometer inserted in the center of each steak registers 125 for medium-rare meat, about 5 minutes.

7. 7

   Transfer the steaks to a work surface and let rest for 10 minutes.

8. 8

   Meanwhile, light a grill or preheat a grill pan.

9. 9

   Rub the radicchio with the remaining 1 tablespoon of olive oil and grill cut side down until charred, about 2 minutes.

10. 10

    Season with salt, sprinkle with the remaining 1 teaspoon of lemon juice and transfer to plates.

11. 11

    Thinly slice the steaks and transfer to the plates.

12. 12

    Spoon the remaining anchovy-cumin butter on top of the meat and serve.

* Per serving · 4 servings · Values may vary.