How to cook a STEAK with a garlic anchovy butter. #steak #howtocook #recipe pe

How to cook a pretty epic

Steak

With Bagna Càuda butter of dreams

This has to be one of my favourite ways to cook up a steak.

Step one salt the steak 20 -30 mins before cooking.
This will allow the steak to come up to temp and allow the salt to do its thing.
Add a few hard herbs and garlic doesn’t hurt.

Step two. Heat up a little, ghee, or tallow in pan, sear the steak all sides, get a decent amount of colour. Cook the fat side too to render down.

Step 3. Add a little butter, garlic and hard herbs to the pan. Foam the butter and spoon this over the steak to finish the cook.

These were 250g rib eyes. By the time I had enough colour on the steak they had a slight spring to the touch indicating they were almost Med rare. Cook a little longer and you’ll see blood come to the surface, which indicates they’re med(which is how the kids like it) any longer and you’re heading into medium well territory, fine, but things aren’t going to be quite as juicy.

Step 4. Rest the steak for a few minutes, to allow to retain its juices. Then carve up.
Warm up some Bagna Càuda in the pan, add the resting juices. Wind over the steak and squeeze over a lemon.
This is truly incredible!

Bagna Càuda butter

250 butter
50g chopped garlic (minced)
35g anchovies (plus the oil)

Heat the oil and about a quarter of the butter in a pot. Add the garlic. Cook slowly till it develops a slight light brown colour and a nutty aroma. Add the chopped anchovies. Cook for a couple of minutes. Season with pepper.
Pop in a bowl to cool.
Once cool, fold through remaining soft butter. Keep in the fridge in a jar.

This makes more than you’ll need for a couple of steaks, it’s worth making this amount though. It’s also amazing with a roast chook.
It also freezes well rolled in baking paper.

#howtocook #cooking