- Two 14-ounce boneless rib eye steaks, about 1 1/2 inches thick
- 4 tablespoons unsalted butter, softened
- 1 1/2 teaspoons chopped thyme
- 1/2 teaspoon ground cumin
- 1/2 small garlic clove, minced
- 1/2 teaspoon anchovy paste
- 2 teaspoons fresh lemon juice
- Kosher salt
- 3 tablespoons olive oil
- Freshly ground pepper
- 2 heads of radicchio, preferably Treviso, trimmed and halved lengthwise
How to make this recipe
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.
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.
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.
The anchovy-cumin butter can be refrigerated for up to 2 days.