Steak With Anchovy Garlic Butter Recipes

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GARLIC-BUTTER STEAK



Garlic-Butter Steak image

This quick-and-easy skillet entree is definitely restaurant-quality and sure to become a staple at your house, too! -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 7

2 tablespoons butter, softened, divided
1 teaspoon minced fresh parsley
1/2 teaspoon minced garlic
1/4 teaspoon reduced-sodium soy sauce
1 beef flat iron steak or boneless top sirloin steak (3/4 pound)
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Mix 1 tablespoon butter with parsley, garlic and soy sauce., Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.

Nutrition Facts : Calories 316 calories, Fat 20g fat (10g saturated fat), Cholesterol 124mg cholesterol, Sodium 337mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein.

CREAMY ANCHOVY BUTTER RECIPE



Creamy Anchovy Butter Recipe image

Homemade creamy anchovy butter recipe: great to put on top of a sizzling cooked steak!

Provided by June d'Arville

Categories     Side Dish

Time 35m

Number Of Ingredients 7

2 steaks
6 canned anchovy fillets in oil
7 oz unsalted butter ((200 g), very soft)
2 tbsp fresh tarragon
2 tbsp olive oil
1 tsp garlic paste
pepper

Steps:

  • Make sure the butter is very soft, at room temperature. Add it to a blender.
  • Blend it well until creamy and smooth. Then add the chopped tarragon and garlic paste.
  • Blend again. Then add the salted anchovy fillets (you can also add half of the anchovies if you don't want it to get too salty). Also season with a pinch of pepper. Don't add extra salt
  • Blend again. Check the seasoning and add extra pepper or garlic paste to taste.
  • Pour the olive oil in a large non-stick pan, season with a little pepper and place it over high heat. Once the oil is smoking hot, add the steaks.
  • Sear them nicely on both sides until dark brown. Cook the steaks the way you prefer. I like my steaks rare to medium rare.
  • Once cooked, remove the steaks from the pan and let them rest on a clean chopping board covered with tinfoil for 5 minutes. Then place them onto warm plates and finish with a generous dollop or a slice of anchovy butter. Serve immediately.

Nutrition Facts : Calories 245 kcal, ServingSize 1 serving

GRILLED STEAK WITH ANCHOVY COMPOUND BUTTER



Grilled steak with Anchovy Compound Butter image

Steak is always a good idea but add a dollop of garlic herb anchovy compound butter and you've got a knock-out meal everyone will love.

Provided by Alida Ryder

Categories     Dinner

Time 25m

Number Of Ingredients 12

800 g (1.7lbs) sirloin steak
? cup olive oil
? cup Balsamic vinegar
1 tsp salt
1 tsp pepper
3/4 cup softened butter
10 anchovies (finely chopped )
1 tbsp chopped parsley
2 tsp chopped chives
1 tsp lemon zest
½ tsp salt
½ tsp pepper

Steps:

  • Combine the softened butter with the anchovies, garlic, herbs, lemon zest, salt and pepper. Mix well and set aside.
  • Combine the olive oil, Balsamic vinegar, salt and pepper and pour over the steaks. Make sure the steak is well-covered on both sides then cover and allow to marinade for at least 30 minutes or up to 24 hours in the fridge. Remove the steak from the fridge an hour before cooking.
  • Preheat your grill for 10-15 minutes then cook the steaks to your preference. 2-3 minutes per side for rare. 3-4 minutes per side for medium-rare to medium. 5-6 minutes per side for well done.
  • Remove the steak from the heat and place on a plate or board. Loosely cover with foil and allow to rest for 5-10 minutes.
  • Serve the steak with dollops of the compound butter.

Nutrition Facts : Calories 462 kcal, Carbohydrate 2 g, Protein 41 g, Fat 32 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 174 mg, Sodium 1187 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

STEAK WITH ANCHOVY BUTTER SAUCE



Steak with Anchovy Butter Sauce image

I'm doing another steak recipe today because I like it so much. I found this huge T-bone steak in the fridge and I wanted STEAK and POTATOES for supper. Nigella Lawson's At My Table: A Celebration of Home Cooking has a really simple steak recipe that I absolutely love. The secret ingredient for this recipe is anchovy. I find that anchovies have a rich salty flavour that works well with everything.

Provided by Monica Wong

Number Of Ingredients 7

2 T-bone steaks
2 garlic cloves
4 anchovy fillets finely chopped
2 teaspoons chives finely chopped
5 teaspoons heavy cream
2 teaspoons olive oil
Salt and pepper to taste

Steps:

  • Step 1 Rub steaks all over with olive oil and season with salt and pepper. Let them rest for 5 minutes before cooking. Step 2 In a cast iron pan, place the steaks and grill over high heat. Let steaks sear for 2-3 minutes per side. Do not burn your steaks. Keep flipping until cooked medium rare (8 minutes). Step 3 In a small sauce pan, melt the butter over low heat. Add the chopped anchovies, garlic and chives. Slowly pour in the cream and stir until it becomes a sauce. Step 4 Top steaks with the anchovy butter sauce and garnish with more chives. Step 5 Serve with steamed vegetables or roasted potatoes.

ANCHOVY BUTTER



Anchovy Butter image

Provided by Bon Appétit Test Kitchen

Categories     Condiment/Spread     Low Carb     Quick & Easy     Father's Day     Backyard BBQ     Condiment     Butter     Anchovy     Paprika     Bon Appétit

Number Of Ingredients 6

1/2 cup softened unsalted butter
4 minced garlic cloves
8 anchovies packed in oil, drained and minced
1/2 teaspoon hot paprika
1/2 teaspoon fresh lemon juice
Kosher salt

Steps:

  • In a medium bowl, combine 1/2 cup softened unsalted butter, 4 minced garlic cloves, 8 anchovies packed in oil, drained and minced, 1/2 teaspoon hot paprika, 1/2 teaspoon fresh lemon juice, and kosher salt to taste. Mix with a fork until smooth and spread on steak. Or transfer to waxed paper, roll into a cylinder, chill, and slice.

PAN-SEARED STEAK WITH CAPER-ANCHOVY BUTTER



Pan-Seared Steak with Caper-Anchovy Butter image

Some grocers mistakenly label tri-tip steak as sirloin tips, so feel free to ask if there's any question. Tri-tip steak should be thick and nicely marbled. Course, if you can't find tri-tip, this butter is great with any cut of steak. And, don't skip the ridiculously-easy-to-make flavored butter. It elevates the dish from ordinary to elegant.

Provided by Allison Ehri Kreitler

Categories     Main Course

Yield 2

Number Of Ingredients 10

1 anchovy fillet, rinsed and chopped
1/4 tsp. chopped garlic
Kosher salt
3 Tbs. unsalted butter, cut into 3 pieces
2 tsp. finely chopped fresh parsley
1/2 tsp. capers, rinsed and finely chopped
1/4 tsp. finely grated lemon zest
Freshly ground black pepper
1 Tbs. canola oil
Two 6- to 8-oz. tri-tip steaks

Steps:

  • Mash the anchovy fillet into a paste on a cutting board with the side of a chef's knife. Sprinkle the garlic with a pinch of kosher salt and mash it into a paste. Put the butter in a small microwave-safe bowl and microwave it on high in 10-second bursts until it just begins to melt. Mash the butter with a fork and stir in the anchovy, garlic, parsley, capers, lemon zest, and a few grinds of black pepper. Heat the oil in a 10-inch skillet (preferably cast iron) over high heat. Season the steaks generously with salt and pepper. Sear the steaks on all sides until a meat thermometer reads 120°F for rare or 125°F for medium rare, 8 to 10 minutes total. Serve each steak topped with a dollop of the butter.

Nutrition Facts : ServingSize 2, Calories 540 kcal, Fat 350 kcal, SaturatedFat 17 g, TransFat 39 g, Protein 43 g, Cholesterol 150 mg, Sodium 1200 mg, UnsaturatedFat 19.5 g

BAGNA-CAUDA BUTTER (WITH GARLIC AND ANCHOVIES)



Bagna-Cauda Butter (With Garlic and Anchovies) image

Provided by Food Network

Categories     condiment

Yield 4 servings

Number Of Ingredients 6

1/4 cup extra-virgin olive oil
1/4 cup chopped garlic
2 tablespoons very finely minced anchovies
1 cup unsalted butter, at room temperature
sea salt, preferably Gray salt
1 tablespoon very finely minced fresh Italian (flat-leaf) parsley

Steps:

  • Heat the olive oil in a small saucepan over low heat. When the oil just begins to warm, add the garlic and anchovies and cook slowly, stirring until the garlic becomes toasty brown and the anchovies dissolve (about ten minutes). Let cool completely.
  • Process the butter in a food processor until smooth and creamy. Add the cooled garlic-anchovy mixture and a pinch of salt. Process until well blended. Taste and add more salt if needed. Transfer to a bowl and stir in the parsley. Refrigerate until firm enough to shape into a log.
  • Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the foil into a log about 1-1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a tootsie roll. Refrigerate for up to one week, or freeze for up to six months.

STEAK WITH ANCHOVY GARLIC BUTTER



Steak with Anchovy Garlic Butter image

Categories     Beef     Fish     Garlic     Sauté     Quick & Easy     Dinner     Meat     Steak     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 9

2 garlic cloves
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon anchovy paste
1 1/2 teaspoons fresh lemon juice
3/4 teaspoon black pepper
2 tablespoons finely chopped fresh flat-leaf parsley
2 (1-inch-thick) boneless beef top loin (strip) steaks (each about 1 pound)
1/2 teaspoon salt
3 tablespoons olive oil

Steps:

  • Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Mash together butter, anchovy paste, lemon juice, garlic paste, and 1/4 teaspoon pepper until combined well. Stir in parsley.
  • Pat steaks dry and sprinkle with salt and remaining 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Sauté steaks 1 at a time, turning once, about 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand 5 minutes before serving.
  • Top steaks with a dollop of anchovy butter and slice.

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  • Place anchovies in a small bowl, cover with cold water, and let stand 5 minutes. Drain and pat dry with paper towels.
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