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Pan-Seared Steak with Caper-Anchovy Butter

Scott Phillips

Servings: 2

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

Nutritional Information

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


  • 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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Reviews (2 reviews)

  • colleenorlando | 04/14/2010

    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.

  • fairydragonstar | 09/14/2008

    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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