Active Time
20 MIN
Total Time
50 MIN
Yield
Serves : 4
©Fredrika Stjärne

How to Make It

Step 1    Ingredients

Let the steaks stand at room temperature for 30 minutes. Meanwhile, in a small bowl, mix the butter with the thyme, cumin, garlic, anchovy paste, 1 teaspoon of the lemon juice and 1/2 teaspoon of salt.

Step 2    

In a large, heavy skillet, heat 2 tablespoons of the olive oil over high heat. Generously season the steaks with salt and pepper and cook until the bottoms are nicely browned, about 4 minutes. Flip the steaks and add 2 tablespoons of the anchovy-cumin butter to the skillet. Cook, spooning the butter over the steaks, until the bottoms are nicely browned and an instant-read thermometer inserted in the center of each steak registers 125° for medium-rare meat, about 5 minutes. Transfer the steaks to a work surface and let rest for 10 minutes.

Step 3    

Meanwhile, light a grill or preheat a grill pan. Rub the radicchio with the remaining 1 tablespoon of olive oil and grill cut side down until charred, about 2 minutes. Season with salt, sprinkle with the remaining 1 teaspoon of lemon juice and transfer to plates. Thinly slice the steaks and transfer to the plates. Spoon the remaining anchovy-cumin butter on top of the meat and serve.

Make Ahead

The anchovy-cumin butter can be refrigerated for up to 2 days.

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Aggregate Rating value: 4

Review Count: 3

Worst Rating: 0

Best Rating: 5

Author Name: @Ben-Travioli-118

Review Body: Absolutely delicious. If you have the time I would highly recommend you try this dish.

Review Rating: 5

Date Published: 2017-03-22

Author Name: John Huerte

Review Body: I tried to make it. Not sure if it was my error of just the recipe itself. It came out decent and I am willing to try this again.

Review Rating: 3

Date Published: 2017-03-22

Author Name: EricPampler

Review Body: This dish is great for steak lovers!

Review Rating: 5

Date Published: 2017-06-27