AuthordanieldiverMelt in the mouth ribeye steak with a delicious anchovy and garlic butter. This is a real treat dinner, that is a doddle to make. The anchovy and garlic compound butter elevates a steak to a whole new level. Leftover butter can be refrigerated or frozen for later use. It is excellent tossed with some cooked spaghetti and a little parmesan sprinkled over for an easy supper or placed on top of a pan-fried breast of chicken.
Take the steaks out of the fridge approx 30 minutes prior to cooking to allow to come to room temperature.
Prepare the butter in the meantime, by finely chopping the anchovies and parsley and add to a bowl along with the softened butter. Shake in a few drops of Worcestershire sauce and mince in the clove of garlic. Mix until the ingredients are incorporated and dispersed in the butter.
Tip the butter out onto a piece of cling film rolling it into a fat sausage shape, seal the end by twisting and refrigerate until required.
To cook the steaks heat a heavy-based pan on high heat. Whilst waiting for the pan to get hot enough, massage the oil into the steaks. Season with a little salt, remember the butter will add a saltiness so go easy with the seasoning. However, you can be more generous with the pepper.
Carefully lay the steaks into the hot pan you should hear an intense sizzle if not remove the steaks and let the pan heat up for a little longer. I like my steak rare so cook for about 2 - 2 1/2 minutes on each side. If you prefer your steak a little more done then cook for a little longer. Press on the steak to check for doneness.
Soft & bouncy = Rare
Still soft but with a hint of firmness = medium
Firm = well done
Transfer the steaks to plates and immediately cut a fat disk of butter and place on top of each steak. Allow the steaks to rest for 5 minutes and the butter to melt over them and combine with the steak juices.
Serve with chips or crispy potato wedges.
Ingredients
Directions
Take the steaks out of the fridge approx 30 minutes prior to cooking to allow to come to room temperature.
Prepare the butter in the meantime, by finely chopping the anchovies and parsley and add to a bowl along with the softened butter. Shake in a few drops of Worcestershire sauce and mince in the clove of garlic. Mix until the ingredients are incorporated and dispersed in the butter.
Tip the butter out onto a piece of cling film rolling it into a fat sausage shape, seal the end by twisting and refrigerate until required.
To cook the steaks heat a heavy-based pan on high heat. Whilst waiting for the pan to get hot enough, massage the oil into the steaks. Season with a little salt, remember the butter will add a saltiness so go easy with the seasoning. However, you can be more generous with the pepper.
Carefully lay the steaks into the hot pan you should hear an intense sizzle if not remove the steaks and let the pan heat up for a little longer. I like my steak rare so cook for about 2 - 2 1/2 minutes on each side. If you prefer your steak a little more done then cook for a little longer. Press on the steak to check for doneness.
Soft & bouncy = Rare
Still soft but with a hint of firmness = medium
Firm = well done
Transfer the steaks to plates and immediately cut a fat disk of butter and place on top of each steak. Allow the steaks to rest for 5 minutes and the butter to melt over them and combine with the steak juices.
Serve with chips or crispy potato wedges.