Rib Eye with Anchovy Butter

Rib eye with anchovy butter is a bit of a revelation if you’ve never considered just how something as humble as anchovies can utterly transform a meal. Salty, briny, and packed with that mythical umami we’re all talking about—those little fishes are serious magic.

A sliced rib eye on an oval platter with anchovy butter drizzled over the top and a fork resting on the side.

Adapted from Chris McDade | The Magic of Tinned Fish | Artisan, 2021

While this recipe suggests using a rib eye, there’s really no cut of steak that won’t work well with anchovy butter. Ask your trusted butcher for whatever looks the best in their case, and you’ll be happy. While pairing anchovies and steak may seem a bit odd, the two are actually a perfect match. Anchovies are often hiding in your steak sauce anyway, so I’m positive this will become your go-to accompaniment when cooking your favorite cut of beef.–Chris McDade

Rib Eye with Anchovy Butter

A sliced rib eye on an oval platter with anchovy butter drizzled over the top and a fork resting on the side.
Once you get the hang of making anchovy butter, you can use it in other ways; it is equally delicious slathered on warm bread or thrown in a pan with pasta for a super-quick and simple meal.

Prep 20 mins
Cook 10 mins
Total 45 mins
2 to 3 servings
1082 kcal
5 / 2 votes
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For the anchovy butter

  • 2 sticks (8 oz) unsalted butter at room temperature
  • 10 anchovy fillets* minced
  • 4 cloves garlic minced
  • Grated zest of 1 lemon (1 to 2 teaspoons) preferably organic
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons ground toasted fennel seeds or ground fennel

For the steak

  • 1 1/4 pound rib-eye steak
  • 1 tablespoon mild vegetable oil
  • Kosher salt and freshly ground black pepper


Make the anchovy butter

  • In a food processor, combine the butter, anchovies, garlic, lemon zest, lemon juice, and fennel seeds. Pulse until all the ingredients are completely incorporated.
  • Using a silicone spatula, move the butter to a plastic container with a lid. Use the butter right away or store in the refrigerator for up to 2 weeks or freeze for up to 6 months.

Cook the steak

  • Take the steak out of the fridge and let it sit on the counter for 30 minutes before you start cooking. This helps even the temperature of the meat, which makes it easier to cook to the desired doneness.
  • Heat a cast-iron skillet over high heat and pour in the oil.
  • Liberally season the steak with salt and pepper. Not only does this enhance the flavor of the meat, it creates a delicious crust. When the oil begins to shimmer but not smoke, add the rib eye to the skillet. Cook, to your desired doneness, flipping once, about 4 minutes per side for medium-rare.
  • Transfer the steak to a platter and top with as much anchovy butter as you’d like. The heat of the steak will melt the butter and create a delicious pool for resting. Allow to rest for 10 minutes, then slice, spoon some of the melted butter over the rib-eye and serve.
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*Why are anchovies so good to use in cooking?

That might sound like a silly question but there's a good explanation for why anchovies can truly transform a dish. Mostly, it comes down to umami—the sensory experience known, in Japanese, as the "essence of deliciousness" or savoriness. And anchovies are FULL of savoriness. While curing, they spend months laying in salt. Enzymes and good bacteria transform the fish into mouthwatering, briny, umami-packed powerhouses, with not much fishy taste left behind.

Show Nutrition

Serving: 1portionCalories: 1082kcal (54%)Carbohydrates: 3g (1%)Protein: 60g (120%)Fat: 94g (145%)Saturated Fat: 53g (331%)Polyunsaturated Fat: 4gMonounsaturated Fat: 32gTrans Fat: 2gCholesterol: 300mg (100%)Sodium: 166mg (7%)Potassium: 867mg (25%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 1463IU (29%)Vitamin C: 6mg (7%)Calcium: 79mg (8%)Iron: 6mg (33%)

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Recipe Testers’ Reviews

Holy flavor, Batman! As somebody who rarely eats red meat (steak is a once-a-year indulgence in this house), I never expected a rib-eye I personally cooked to come out this satiable. But if every steak I ate tasted as umami-loaded as this one, I’d quickly become a regular at my local steakhouse.

Of course, the majority of that flavor came from that easy-to-make anchovy butter. The hardest thing you’ll have to do is wait for that butter to hit room temperature, otherwise, it’s as easy as 1-2-3. That said, shockingly, the fennel seeds I toasted nearly dominated the briny anchovy taste the recipe promised. While this could bode an issue for some, I think the floral, licorice notes played well with the saltiness throughout the rest of the dish.

The rest of the amazing taste came from the steak’s salt and pepper crust. Cooking it on cast iron allowed these staples to create a crisp, caramelized crunch all over the meat. To say I became increasingly sadder the more I ate is an understatement—this rib eye with anchovy butter is truly is a dish to savor and was great with a raw asparagus salad with breadcrumbs, walnuts, and mint.

This rib eye with anchovy butter is a delicious way to cook steak. The anchovy butter is amazing. I was wondering about liberally seasoning the steak with salt and pepper. I don’t usually like using lots of salt. Just like the recipe said it did create a delicious crust. The rib eye with anchovy butter came out perfect.

The anchovy butter had so many different flavors that all blended perfectly. I love anchovies and garlic and lemon. The addition of the fennel made it extra tasty. My husband dipped a Ritz cracker in it as soon as I finished. Mmmmm! The anchovy butter added perfect flavors to the steak and added richness to it too. We had baked potatoes with our steak. Tonight, I’m trying it on salmon.

Originally published June 19, 2021



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