Anchovy Butter Steak with Frites

Ingredients

• 2 garlic cloves, minced
• salt and black pepper
• watercress or rocket, to serve
• 50 g butter, softened
• 1 tbsp olive oil
• 2 ribeye or sirloin steaks, about 200g each
• 4 anchovy fillets, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• 0.5 lemon, zested
• 600 g thin frozen fries
• crusty baguette, to serve
• Dijon mustard, to serve

Method

1. Heat the oven to the temperature on the fries packet and spread the frites in a single layer on a tray — crowd them and they steam instead of crisping. Bake for the time stated, turning halfway, until deeply golden and shatter-crisp at the edges.
2. While the fries cook, mash the softened butter with the chopped anchovies, minced garlic, parsley and lemon zest until evenly combined and glossy. Taste it — the anchovies bring the salt, but you may want a pinch more to lift the butter. Spoon onto cling film, roll into a log, and chill, or just leave in the bowl.
3. Take the steaks out of the fridge 20 minutes before cooking and pat them bone-dry with kitchen paper — water means steam, and steam means no crust. Season generously with salt and pepper on both sides; under-seasoned steak is the most common mistake home cooks make.
4. Heat the olive oil in a heavy stainless or cast iron pan over the highest heat until it shimmers and just begins to smoke. Lay the steaks away from you in a single layer — if your pan only fits one comfortably, sear them one at a time. Crowding drops the heat and you'll grey the meat instead of browning it. Sear 2–3 minutes per side for medium-rare, pressing for full contact.
5. In the last minute, drop a thick knob of the anchovy butter into the pan and tilt it towards you, spooning the foaming butter over the steaks. The garlic in the butter will catch fast at this heat — keep it moving and pull the pan off the moment it smells fragrant and pale gold. Burnt garlic turns the whole thing bitter.
6. Lift the steaks onto a warm board and rest for 5 minutes — the internal temperature carries up another 3–4°C off the heat, and the juices redistribute instead of bleeding onto the plate.
7. While they rest, scrape the buttery pan juices into a small bowl. Taste — adjust for salt and pepper now, not at the table.
8. Plate the steaks, pile the frites alongside, lay a tangle of watercress or rocket next to each one, and crown the meat with a thick slice of the remaining anchovy butter so it slides down the surface as it melts. Serve with crusty baguette and a small pot of Dijon for dredging the pan juices.