Steak with Anchovy Butter

Ingredients

• 2 pounds steak, at room temperature
• Kosher salt
• 1 clove garlic, green shoot removed, roughly chopped
• 3 anchovy fillets, soaked in water for 15 minutes
• 1/8 teaspoon kosher salt
• 1 teaspoon olive oil
• 2 tablespoon coarsley chopped flat leaf parsley
• 1 stick unsalted butter
• Freshly cracked black pepper
• 1 tablespoon canola oil

Directions

1. Season the steaks all over with a generous amount of kosher salt, then leave them for at least 40 minutes so they can lose their chill and take in the seasoning. If you are short on time, wait to add the salt until right before they go on the heat.
2. Using a mortar and pestle, work the garlic, anchovies, salt, and olive oil into a smooth paste. If you do not have one, chop everything together on a cutting board, then press and smear it with the flat side of a knife until it becomes a paste.
3. Add the parsley and crush it in until the mixture is evenly blended with the garlic and anchovies.
4. Work in the butter, along with a few twists of black pepper.
5. Blot the steaks thoroughly dry with paper towels.
6. For grilling, get the grill very hot and oil the grates. For the skillet method, warm the oil in a large, heavy skillet over high heat, using a pan with plenty of space for the steaks, until the oil smokes.
7. Cook the steaks for 3-5 minutes on each side for medium-rare, adjusting for thickness.
8. Take the steaks off the grill or out of the pan, and spoon the butter over the top right away.
9. Rest the steaks for 5-7 minutes, then slice and serve.