Active Time
N/A
Total Time
30 MIN
Yield
Serves : 2
© Con Poulos

How to Make It

Step 1    

In a skillet, combine the anchovies, shallot and vinegar. Cook over moderate heat, stirring, until the anchovies break down and the vinegar has evaporated, about 5 minutes. Mash the anchovies with a wooden spoon. Transfer the mixture to a small bowl and let cool to room temperature. Add the butter, herbs and pepper and mix well. Scrape the butter onto a sheet of parchment paper and roll into a log or pack into an airtight container.

Step 2    

In a large cast-iron skillet, heat the canola oil until smoking. Season the steaks on both sides with the Montreal steak spice. Working in 2 batches, sear the steaks over high heat for 30 to 40 seconds per side until well browned outside but rare. Transfer the steaks to a rack set over a baking sheet.

Step 3    

On a serving plate, stack the steak slices with a big pat of the anchovy butter between each slice. Top with a big pat of butter and serve immediately, dividing the stack at the table.

Make Ahead

The anchovy butter can be refrigerated for 3 days or frozen for 1 month.

Notes

Montreal steak spice, which includes garlic, coriander and cayenne, is based on the spices used in Montreal smoked meat. It's available at supermarkets.

Suggested Pairing

There are great values to be found in Bordeaux's Haut Médoc region. The Cabernet Sauvignon-based wines are superb with this dish.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: William Henry Othick

Review Body: Easy with great results, house favorite

Review Rating: 5

Date Published: 2016-08-14