Pan-Seared Steak with Caper-Anchovy Butter

Pan-Seared Steak with Caper-Anchovy Butter
Photo by Scott Phillips


  • 1 Tbs. canola oil
  • Freshly ground black pepper
  • 1 anchovy fillet, rinsed and chopped
  • Two 6- to 8-oz. tri-tip steaks
  • Kosher salt
  • ¼ tsp. chopped garlic
  • 3 Tbs. unsalted butter, cut into 3 pieces
  • + 3 more ingredients
    • 2 tsp. finely chopped fresh parsley
    • ¼ tsp. finely grated lemon zest
    • ½ tsp. capers, rinsed and finely chopped

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 butt...

View full recipe at Fine Cooking


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