Steak With Anchovy Garlic Butter Food

GRILLED STEAK WITH ANCHOVY COMPOUND BUTTER

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.

SALMON WITH ANCHOVY-GARLIC BUTTER

Steps:

• Heat oven to 400 degrees. In a small bowl, mash together butter, anchovies, garlic, salt and pepper.
• In a large ovenproof skillet, melt about half the anchovy butter. Add fish, skin side down. Cook for 3 minutes over high heat to brown the skin, spooning some pan drippings over the top of the fish as it cooks. Add capers to bottom of pan and transfer to oven. Roast until fish is just cooked through, 8 to 10 minutes.
• Remove pan from oven and add remaining anchovy butter to pan to melt. Place salmon on plates and spoon buttery pan sauce over the top. Squeeze the lemon half over the salmon and garnish with chopped parsley. Serve.

GARLIC-BUTTER STEAK

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.

CREAMY ANCHOVY BUTTER RECIPE

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.

PAN-SEARED STEAK WITH CAPER-ANCHOVY BUTTER

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.

STEAK WITH ANCHOVY BUTTER SAUCE

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

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.

BAGNA-CAUDA BUTTER (WITH GARLIC AND ANCHOVIES)

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.

BAGNA CAUDA ( OLIVE OIL, GARLIC, BUTTER AND ANCHOVY SAUCE)

Steps:

• Place all ingredients in an oven casserole, cover and bake at 275F for 1 1/2 hours.
• Serve with bread and/or vegetables.

ANCHOVY AND GARLIC TOAST

Steps:

• Preheat the broiler. Put the halved baguette on a baking sheet. Rub the cut sides with the garlic clove, then drizzle with the olive oil and spread the butter on evenly.
• Place the cut anchovies evenly on the bread and broil until brown and bubbly, about 4 minutes. Cut into 12 even pieces, crunch some salt over the top and sprinkle with chopped parsley.

ANCHOVY BUTTER

Steps:

• Pour the chilled Heavy Cream (3 cup) into a food processor. Mix for about 4 minutes, or until the milk fat is fully separated from the buttermilk.
• Once separated, transfer the butter into a bowl filled with water mixed with Ice (as needed). Press the butter with a spatula to squeeze out the remaining buttermilk. Pour out the ice water and refill the bowl with clean ice water, and repeat the process until all the buttermilk is washed out.
• Transfer the butter back to the food processor. Add in the Anchovy Fillets in Oil (10), Garlic (4 clove), Lemon Juice (1 tablespoon), and Paprika (1 teaspoon), and blend again until creamy and smooth. Scrape down the sides of the food processor if necessary to fully blend.
• Transfer butter mixture onto a parchment paper. Form the butter into a log about 2 inches (5cm) in diameter.
• Put the butter into the fridge to chill for at least 2 hours before serving.
• Serve spread on toast, tossed into your next pasta dish, or melted onto your favorite cut of steak for the perfect umami flavor punch.

ANCHOVY BUTTER

Steps:

• Gather the ingredients.
• In a large bowl, using your hands or a potato masher, soften the butter. Alternatively, cream the butter using the paddle attachment of a stand mixer. The overall goal is just to get the butter soft so you can incorporate the anchovies.
• Add the mashed anchovies into the butter and continue mixing until all is fully incorporated.
• Spread out a 1-foot or bigger square of plastic wrap across your work surface, then scoop the mixed butter onto the plastic. Roll the butter into a cylinder inside the plastic wrap.
• Tie the excess plastic wrap at the ends of the cylinder into a knot, or just use little pieces of string to tie off the ends.
• Chill until needed. If you're not using it all at the same time, freeze part of it in smaller portions and thaw the amount you'd need when ready to use.
• Enjoy!

STEAK WITH ANCHOVY GARLIC BUTTER

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.