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Pan-Seared Steak with Caper-Anchovy Butter


Serves 2

  • by from Fine Cooking
    Issue 95

Some grocers mistakenly label tri-tip steak as sirloin tips, so feel free to ask if there's any question. Tri-tip steak should be thick and nicely marbled. Course, if you can’t find tri-tip, this butter is great with any cut of steak. And, don't skip the ridiculously-easy-to-make flavored butter. It elevates the dish from ordinary to elegant.

  • 1 anchovy fillet, rinsed and chopped
  • 1/4 tsp. chopped garlic
  • Kosher salt
  • 3 Tbs. unsalted butter, cut into 3 pieces
  • 2 tsp. finely chopped fresh parsley
  • 1/2 tsp. capers, rinsed and finely chopped
  • 1/4 tsp. finely grated lemon zest
  • Freshly ground black pepper
  • 1 Tbs. canola oil
  • Two 6- to 8-oz. tri-tip steaks

Mash the anchovy fillet into a paste on a cutting board with the side of a chef’s knife. Sprinkle the garlic with a pinch of kosher salt and mash it into a paste.

Put the butter in a small microwave-safe bowl and microwave it on high in 10-second bursts until it just begins to melt. Mash the butter with a fork and stir in the anchovy, garlic, parsley, capers, lemon zest, and a few grinds of black pepper.

Heat the oil in a 10-inch skillet (preferably cast iron) over high heat. Season the steaks generously with salt and pepper. Sear the steaks on all sides until a meat thermometer reads 120°F for rare or 125°F for medium rare, 8 to 10 minutes total. Serve each steak topped with a dollop of the butter.

Serving Suggestions

Serve with Italian Green Beans with Tomatoes and Balsamic on the side.

nutrition information (per serving):
Calories (kcal): 540, Fat (kcal): 39, Fat Calories (g): 350, Saturated Fat (g): 17, Protein (g): 43, Monounsaturated Fat (g): 16, Carbohydrates (mg): 0, Polyunsaturated Fat (mg): 3.5, Sodium (g): 1200, Cholesterol (g): 150, Fiber (g): 0,

Photo: Scott Phillips

i love the butter for the steak. i use it for a lot of my steaks and it is always very good. i recommend 2 anchovy fillets at least to give it more flavor.

I like this recipe because it was quick to make, you could prepare the butter ahead, and it was very simple. The butter made far more then for 2 people but since the steaks were so basic not a bad thing to keep in the freezer to use later the flavors were not over powering and I thought really pulled out the beefy flavor of the meat

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