Active Time

　　30 min

　　Total Time

　　35 min

　　The garlicky spread that tops this steak is also excellent on fish, chicken, and pasta. Make extra and freeze it for a super finish for future weeknight dinners.

　　

Ingredients

Makes 6 servings

　　2 garlic cloves

　　1/2 stick (1/4 cup) unsalted butter, softened

　　1 tablespoon anchovy paste

　　1 1/2 teaspoons fresh lemon juice

　　3/4 teaspoon black pepper

　　2 tablespoons finely chopped fresh flat-leaf parsley

　　2 (1-inch-thick) boneless beef top loin (strip) steaks (each about 1 pound)

　　1/2 teaspoon salt

　　3 tablespoons olive oil

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

Top steaks with a dollop of anchovy butter and slice.