Ribeye steak

Steak with Anchovy & Garlic Butter

Authordanieldiver
Rating

Melt 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.

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Ribeye steak
Yields1 Serving
 2 Ribeye steak, or sirloinApprox 250g each
 2 tsp Olive oil
 1 pinch Sea salt flakes
 1 pinch Cracked black pepper
Anchovy & Garlic Butter
 ½ Tin of anchovies
 1 Small bunch parsley
 A few drops of Worcestershire sauce
 1 Garlic clove, peeled
 150 g Soft butter
1

Take the steaks out of the fridge approx 30 minutes prior to cooking to allow to come to room temperature.

2

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.

3

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.

4

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.

5

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

6

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

 2 Ribeye steak, or sirloinApprox 250g each
 2 tsp Olive oil
 1 pinch Sea salt flakes
 1 pinch Cracked black pepper
Anchovy & Garlic Butter
 ½ Tin of anchovies
 1 Small bunch parsley
 A few drops of Worcestershire sauce
 1 Garlic clove, peeled
 150 g Soft butter

Directions

1

Take the steaks out of the fridge approx 30 minutes prior to cooking to allow to come to room temperature.

2

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.

3

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.

4

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.

5

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

6

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.

Steak with Anchovy & Garlic Butter

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

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