Also a find in a book from a garage sale called "Grilling"
1 1/4 sticks of softened butter
8 anchovy filets in oil, drained and chopped coarsely
2 tablespoons chopped, fresh, flat-leaf parsley
4 rib-eye steaks, about 8 oz each
sea salt and freshly ground black pepper
Put the butter, anchovies, parsley and a little pepper in a bowl and beat well. Transfer to a sheet of foil and roll up into a log shape. Chill until needed.
Season the steaks and grill as desired.
Transfer the steaks to a warmed serving plate and top each with 2 slices of anchovy butter. Let rest for 5 minutes before serving.
1 1/4 sticks of softened butter
8 anchovy filets in oil, drained and chopped coarsely
2 tablespoons chopped, fresh, flat-leaf parsley
4 rib-eye steaks, about 8 oz each
sea salt and freshly ground black pepper
Put the butter, anchovies, parsley and a little pepper in a bowl and beat well. Transfer to a sheet of foil and roll up into a log shape. Chill until needed.
Season the steaks and grill as desired.
Transfer the steaks to a warmed serving plate and top each with 2 slices of anchovy butter. Let rest for 5 minutes before serving.
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