Savor the rich flavors of a Pan Seared Ribeye with Rosemary Anchovy Butter. Perfectly cooked and topped with a savory butter blend of anchovies, rosemary, garlic, and lemon zest, this steak is a restaurant-quality meal made at home.
Fishwife Anchovies
Savor the rich flavors of a Pan Seared Ribeye with Rosemary Anchovy Butter. Perfectly cooked and topped with a savory butter blend of anchovies, rosemary, garlic, and lemon zest, this steak is a restaurant-quality meal made at home.
Fishwife Anchovies
- • 1/2 cup (1 stick) unsalted butter, softened to room temperature
- • 1 tin Fishwife anchovies, finely chopped
- • 3-4 sprigs fresh rosemary, finely chopped
- • 2 large garlic cloves, grated
- • 1 lemon, zested
- • 1 teaspoon red pepper flakes
- • Freshly ground black pepper
- • 1 (1 1/2-inch) thick bone-in ribeye
- • Kosher salt, to taste
- • Freshly ground black pepper, to taste
- • Vegetable oil, for searing
- Let the steak sit at room temperature for at least 1 hour. Pat steak dry with a paper towel. Salt and pepper generously all over.
- Make the butter. In a medium bowl, mix all the ingredients until fully combined. Transfer to a tupperware or plastic wrap and keep refrigerated. Butter will keep up to 1 month.
- Make the steak. Preheat a large cast iron over medium high heat. Add 1-2 tablespoons vegetable oil. Once barely smoking, add steak and cook undisturbed until golden brown, 3-4 minutes. Use tongs to flip to other side and cook until browned. For medium rare, cook to an internal temperature about 135F. Remove from heat and add a generous spoonful anchovy butter. Tilt the pan and use a spoon to baste the butter on top of the steak several times. Flip the steak and repeat.
- Let steak cool on a cooling rack for 5 minutes. Slice and serve immediately with more anchovy butter.
Fishwife Anchovies
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