sticks (230 grams) unsalted butter, at room temperature
anchovy fillets, minced
garlic cloves, minced
Grated zest of 1 lemon
fresh lemon juice
ground toasted fennel seeds
1 1/4 pounds
(565 grams) rib-eye steak
Kosher salt and freshly ground black pepper
In This Recipe
To make the anchovy butter: In a food processor, combine the butter, anchovies, garlic, lemon zest, lemon juice, and fennel seeds and pulse until all the ingredients are completely incorporated.
Use a silicone spatula to transfer the butter to a plastic container with a lid. Use the butter right away or store in the refrigerator for up to 2 weeks or freeze for up to 6 months.
To make the steak: Take the steak out of the fridge and let it sit on the counter for 30 minutes before you start cooking. This helps even out the temperature of the meat, which makes it easier to cook to the desired doneness.
Heat a cast-iron skillet over high heat and pour in the canola oil.
Liberally season the steak with salt and pepper. Not only does this enhance the flavor of the meat, it creates a delicious crust. When the canola oil begins to smoke, add the rib eye to the pan. Cook it on each side for 4 to 5 minutes for medium-rare.
Transfer the steak to a platter and top with as much anchovy butter as you’d like. The heat of the steak will melt the better and create a delicious pool for resting. Allow to rest for 8 minutes, then slice, spoon some of the melted butter over the rib eye, and serve.