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Steak with Lemon Butter

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Serve any leftover parsley-flecked butter with roasted chicken or baked potatoes.

  1. 6 anchovy fillets, minced
  2. 6 tablespoons unsalted butter, softened
  3. 1 small shallot, minced
  4. 1 tablespoon minced fresh parsley
  5. 1 1/2 teaspoons finely grated lemon zest
  6. 1 1/2 teaspoons fresh lemon juice
  7. Freshly ground pepper
  8. Four 1-inch-thick steaks (about 11 ounces each for bone-in steaks, 8 ounces for boneless)
  9. Salt
  1. In a bowl, combine the anchovies, butter, shallot, parsley, lemon zest, lemon juice and 1/4 teaspoon pepper. Wrap the butter in a piece of plastic wrap, shape into a 1-inch-thick log and freeze until firm.
  2. Preheat the broiler. Arrange the steaks on a broiler pan, season with salt and pepper and broil for about 2 to 3 minutes per side for medium- rare. Transfer the steaks to plates, top each one with a 1/4-inch pat of the butter and serve immediately.
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