This entrecôte à l’anchoïade is a French classic composed of pan-seared rib eye steak infused with Cognac and butter and topped with an umami-rich sauce of anchovies, oil, garlic, fresh herbs, and red wine vinegar.
Steak, butter, Cognac. A French staple that consists, quite simply, of expertly cooked rib eye and a few other ingredients. It requires nothing else although an easy and elegant pan sauce made from anchovies, garlic, and vinegar that’s both classic and classy doesn’t do it any wrong. Voilà!–Jenny Howard
*NOTE: What Are Entrecôte and anchoïade?
Entrecôteis a French word that literally means “between the ribs” but also refers to a particular cut of beef. It’s the same cut as a boneless rib eye but is usually much thinner. For this recipe, be sure your steaks are no more than 5/8 inch thick or ask your butcher to cut them for you. The accompanying anchoïade is a traditional sauce from the Provence region in southern France made from a purée of salty anchovies, grassy olive oil, and pungent garlic.
Entrecôte à l’Anchoïade | Steak With Anchovy Butter
- Quick Glance
- 30 M
- 40 M
- Serves 2
- For the anchoïade
- 3 tablespoons olive oil, plus more if needed
- 7 to 10 anchovy fillets in oil, from one 2-oz (55-g) tin, drained and chopped, or to taste
- 2 large garlic cloves, minced
- 2 tablespoons finely chopped parsley
- 1 teaspoon thyme leaves
- 2 teaspoons high-quality red wine vinegar
- For the entrecôte (steaks)
- 2 tablespoons unsalted butter (1 oz)
- Two (8-ounce) entrecôte or boneless rib eye steaks (5/8 inch | 1.5 cm thick), brought to room temperature (see *NOTE above)
- 2 tablespoons Cognac or other high-quality brandy
- Coarse sea salt and freshly ground black pepper
- Make the anchoïade
- 1. In a small nonstick skillet over medium-high heat, warm 1 tablespoon oil. Add the anchovies and use the back of a spatula to mash them to pulpy bits as they sizzle. Stir in the garlic and cook, stirring, until fragrant, about 1 minute. Add the parsley, thyme, and, last, the vinegar, scraping the sides of the skillet with the spatula. Let the mixture cook until the vinegar has nearly evaporated, 2 to 3 minutes. Remove from the heat and let cool for about 10 minutes.
- 2. Scrape the mixture into a small bowl and very gradually whisk in the remaining 2 tablespoons oil to make a thick, emulsified sauce. If necessary, add a little more oil.
- Make the steaks
- 3. In a heavy nonstick or well-seasoned cast iron skillet over high heat, melt a scant tablespoon of butter until hot and sizzling. Carefully place the steaks in the skillet and cook until well seared, 2 to 3 minutes. You may need to reduce the heat slightly if the butter begins to brown too much. Use tongs to flip each steak and continue to cook to the desired doneness, 2 to 3 minutes more for medium rare.
- 4. When the steaks are cooked to your likeness, swirl the remaining butter into the skillet and sprinkle a small pinch of salt over the steaks. (The anchovy sauce will provide the rest of the saltiness.) Using caution as it may flare, carefully pour the Cognac or brandy into the skillet and stand back. Let it simmer a minute or two so the alcohol cooks off. Remove the skillet from the heat.
- 5. Place the steaks on warm plates and spoon some of the pan juices over each. Dollop a small spoonful of anchoïade over each steak. (Anchoïade is wonderful yet intense. A little dab will do you.) Add a generous grind of black pepper and serve at once, passing the remaining anchoïade on the side. (You can keep any leftover anchoïade in the fridge and serve it with bread, raw crudités such as endive, cauliflower, and fennel, or boiled new potatoes.)