Ingredients
Equipment
Method
- Place the butter, garlic, anchovies, parsley, Parmigiano Reggiano, lemon zest, Dijon mustard, Worchestershire sauce, salt, and fresh ground pepper in a large bowl. Using a rubber spatula, cream the ingredients into the butter until uniform.½ cup unsalted butter, 4 cloves garlic, 3 anchovy fillets **, ¼ cup fresh parsley , ⅓ cup Parmigiano Reggiano***, 2 tbsp lemon zest, 1 tbsp Dijon mustard, 1 tbsp Worchestershire sauce, ½ tsp salt, Fresh ground pepper
- Transfer the butter to a piece of parchment paper and roll it into a log. Twist the ends as you would a big piece of candy and transfer the butter to the fridge. Let chill for 2 hours. Cut the butter into ¼ inch thick discs.
- Take the steaks out of the fridge and sprinkle with salt on both sides. Let the steaks sit at room temperature for 30 minutes.2 ribeye steaks
- Place a large cast-iron skillet over high heat and add the oil. Heat until the skillet is smoking, then add your steaks. Sear the steak on one side until a crust forms - about 2-3 minutes.2 tbsp neutral oil
- Flip the steak and add a disc of the caesar butter. Tilt the pan towards yourself and spoon the butter over the steak. Continue to cook until the steak registers 5°F lower than your desired internal temperature. I was aiming for 130°F, so I pulled my steak at 125 °F. This is the low end of Medium-rare.
- Transfer the steak to a warm plate and let sit for 10 minutes before serving. Serve the steak with a simple side salad and additional pats of the Caesar butter.
Notes
** If you can only find anchovy paste, add a teaspoon.
*** You can also use Grana Padano or Pecorino for this.