Cook The Book: Steak With Anchovy Butter

• 1 fat garlic clove, cut in half, green shoot removed
• 3 anchovy filets, soaked in water for 15 minutes (30 minutes if salt-packed), rinsed and patted dry
• 1/8 teaspoon kosher salt
• 1 tablespoon extra virgin olive oil
• 2 tablespoons coarsely chopped fresh flat-leaf parsley
• 1/2 cup (1 stick) unsalted butter, at room temperature
• A few grinds of the pepper mill
• 2 pounds steak (individual steaks or larger steaks), at or just below room temperature
• Kosher salt and freshly ground black pepper
• 1 tablespoon canola oil

1. Combine the garlic, anchovy filets, salt, and olive oil in a mortar and pestle and mash to a smooth paste. Add the parsley and grind with the pestle until well blended with the garlic and anchovies. Work in the butter and add a few grinds of the pepper mill. Set aside. Taste and adjust the salt (add up to another 1/8 teaspoon).
2. Heat a heavy skillet over high heat. Pat the steaks dry and season generously on both sides with salt and pepper. With your fingertips, press the seasonings into the steaks.
3. When the pan is hot, add the canola oil. Heat just to below smoking and add the steaks, in batches if necessary to avoid crowding the pan. Cook for 3 minutes on each side for rare 1-inch-thick steaks, 4 to 5 minutes for thicker steaks.
4. Remove the steaks from the pan and immediately dollop 4 to 6 heaped tablespoons of the butter over the top. Let the meat rest for a couple of minutes, then slice and serve at once.

garlic, anchovy filets, kosher salt, extra virgin olive oil, parsley, unsalted butter, pepper, kosher salt, canola oil

Taken from www.seriouseats.com/recipes/2009/11/cook-the-book-steak-with-anchovy-butter.html (may not work)