Grilled Steak with Mustard Anchovy Butter
- 1 2 1/2 to 3-inch thick steak
- 1 tablespoon olive oil
- kosher salt
- freshly ground black pepper
Rub olive oil on both flat sides of the steak. Season generously with salt and pepper (this means about 1/2 teaspoon salt and 1/2 teaspoon pepper on each flat side). Place steak on a platter and let it rest at room temperature for 1 1/2 to 2-hours or refrigerate up to 6 hours then let it come to room temperature for 1 1/2 to 2-hours.
Set up a charcoal grill with fire on one half of the grill and no fire on the other half. Let coal burn until a medium-hot to hot fire is produced.
Lightly oil the grill and place steak directly over the hot coals. Grill for 2-3 minutes or until the steak is deep brown. If flares arise, move steaks to the unlit section of the grill and wait for the flares to subside. Replace steaks and continue searing them. Turn and sear the other side for 2-3 minutes or until deeply brown.
Once nicely seared, move steaks to the unlit side of the grill so the T-shaped bone is facing the heat (this helps to protect the steaks from receiving too much direct heat and burning). Cover the grill and grill-roast for about 10-15 minutes or until the internal temperature reaches 110ºF-115ºF for rare (my preferred), or 120ºF for medium rare, or 125ºF for medium. Transfer steak to a serving platter and let rest for 10 minutes. After 5 minutes, place a couple of 1/4-inch thick pats of the Mustard Anchovy butter on the meat on each side of the bone. The final temperature will rise 10 degrees.
Cut the meat from the bone and slice each section of meat crosswise into 1/2-inch thick slices. Serve at once, spooning some of the now melted butter over the slices. Makes 4-6 servings.
Mustard and Anchovy Butter
Compound butters are nothing more than a mixture of butter and flavorful ingredients such as herbs, garlic, mustard, capers and other condiments that when melted over a freshly grilled steak transport said meat from the tasty to the sublime. Compound butter is a great addition to have around so this recipe makes extra, which can be wrapped in plastic wrap and stored in the freezer for up to 4 months.
- 1 stick unsalted butter
- 1 tablespoon chopped fresh flat leaf parsley
- 1 teaspoon chopped fresh tarragon
- 1/2 teaspoon chopped fresh rosemary
- 1/8 teaspoon Tabasco sauce
- 2 teaspoons Dijon mustard
- 1/4 teaspoon Worcestershire sauce
- 1 anchovy fillet, finely chopped
- 1 teaspoon minced garlic
- 1 tablespoon freshly grated Parmigiano Reggiano
- 1/2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons paprika
Cut butter into 1/2-inch cubes and let it soften to room temperature. Scoop butter into a food processor fitted with a small bowl and metal blade. Add the remaining ingredients and pulse several times to form a homogenous mixture. Spread a 12x18 inch sheet of plastic wrap on your work surface and scrape butter from the bowl onto the plastic wrap. Shape and roll the mixture into a log about 1 1/2-2-inches in diameter.
Refrigerate until firm, about 1 hour or until ready to use. Rewrap any leftover butter and freeze up to 4 months or refrigerate up to 1 week.
Makes enough for about 4-6 steaks.
