Cook The Book: Steak With Anchovy Butter

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Anchovy Butter

1 fat garlic clove, cut in half, green shoot removed

3 anchovy filets, soaked in water for 15 minutes (30 minutes if salt-packed), rinsed and patted dry

1/8 teaspoon kosher salt

1 tablespoon extra virgin olive oil

2 tablespoons coarsely chopped fresh flat-leaf parsley

1/2 cup (1 stick) unsalted butter, at room temperature

A few grinds of the pepper mill


2 pounds steak (individual steaks or larger steaks), at or just below room temperature

Kosher salt and freshly ground black pepper

1 tablespoon canola oil

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