Rib Eye Steaks with Grilled Radicchio

• 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

1. Ingredients Let the steaks stand at room temperature for 30 minutes.
2. 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.
3. In a large, heavy skillet, heat 2 tablespoons of the olive oil over high heat.
4. Generously season the steaks with salt and pepper and cook until the bottoms are nicely browned, about 4 minutes.
5. Flip the steaks and add 2 tablespoons of the anchovy-cumin butter to the skillet.
6. 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.
7. Transfer the steaks to a work surface and let rest for 10 minutes.
8. Meanwhile, light a grill or preheat a grill pan.
9. Rub the radicchio with the remaining 1 tablespoon of olive oil and grill cut side down until charred, about 2 minutes.
10. Season with salt, sprinkle with the remaining 1 teaspoon of lemon juice and transfer to plates.
11. Thinly slice the steaks and transfer to the plates.
12. Spoon the remaining anchovy-cumin butter on top of the meat and serve.

unsalted butter, thyme, ground cumin, garlic, anchovy paste, lemon juice, kosher salt, olive oil, freshly ground pepper, radicchio

Taken from www.foodandwine.com/recipes/rib-eye-steaks-grilled-radicchio (may not work)