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