This anchovy butter is a tangy, savory accompaniment to all kinds of steaks. It was originally featured in “Great Steak,” writer Connie McCabe’s expansive tribute to the American favorite, which ran in SAVEUR’s March 1997 issue.
- 4 Tbsp. butter
- 6 anchovies, finely minced
- Salt and freshly ground black pepper
- Place butter in a medium bowl. Cream with a fork and add anchovies. Mix thoroughly and season to taste with salt and pepper.
- Mound butter on a piece of plastic wrap, roll to form a cylinder, twist ends of wrap, and refrigerate until firm, at least 1 hour. Slice in rounds to serve.