Minute Steaks With Anchovy Butter Recipes

Steps:

• Place each steak between two sheets of heavy plastic (or inside a resealable freezer bag) on a solid, level surface. Firmly pound each steak with the smooth side of a meat mallet to a thickness of 1/4-inch. Remove steaks from plastic.
• Generously season each steak with salt and ground black pepper. Set aside.
• Combine beef broth, barbeque sauce, hot sauce, and black pepper in a bowl. Add chilled butter to broth mixture but do not stir.
• Heat oil in a large skillet over high heat until it just begins to smoke, about 1 minute. Place each steak in the pan; sear for 45 to 60 seconds on each side. Remove steaks from skillet and set them aside to rest.
• Pour the broth mixture into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir occasionally until butter is melted and incorporated, about 2 minutes.
• Spoon broth and butter mixture over steak and serve.

Steps:

• Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Mash together butter, anchovy paste, lemon juice, garlic paste, and 1/4 teaspoon pepper until combined well. Stir in parsley.
• Pat steaks dry and sprinkle with salt and remaining 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Sauté steaks 1 at a time, turning once, about 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand 5 minutes before serving.
• Top steaks with a dollop of anchovy butter and slice.

Steps:

• In a skillet, combine the anchovies, shallot and vinegar. Cook over moderate heat, stirring, until the anchovies break down and the vinegar has evaporated, about 5 minutes. Mash the anchovies with a wooden spoon. Transfer the mixture to a small bowl and let cool to room temperature. Add the butter, herbs and pepper and mix well. Scrape the butter onto a sheet of parchment paper and roll into a log or pack into an airtight container. In a large cast-iron skillet, heat the canola oil until smoking. Season the steaks on both sides with the Montreal steak spice. Working in 2 batches, sear the steaks over high heat for 30 to 40 seconds per side until well browned outside but rare. Transfer the steaks to a rack set over a baking sheet. On a serving plate, stack the steak slices with a big pat of the anchovy butter between each slice. Top with a big pat of butter and serve immediately, dividing the stack at the table. MAKE AHEAD The anchovy butter can be refrigerated for 3 days or frozen for 1 month. NOTES Montreal steak spice, which includes garlic, coriander and cayenne, is based on the spices used in Montreal smoked meat. It's available at supermarkets.