Pan Seared Ribeye with Rosemary Anchovy Butter

Recipe by Sara Tane

Serves 2-3

Cook Time 1 hr and 10 mins

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.

This Recipe Features:

Fishwife Anchovies

$27.00

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.

This Recipe Features:

Fishwife Anchovies

$27.00

Ingredients

• 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

Directions

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.