Charred Ribeye with Anchovy Butter

Tonight asks for salt and fire.

I learned this from a cook who never measured anything. The anchovy isn't there to taste like fish — it's there to make everything else taste more like itself.

Charred Ribeye with Anchovy Butter

Twenty minutes, if you move with intention.

  • Ribeye, thick-cut
  • Anchovy fillets
  • Unsalted butter, softened
  • Garlic, one clove
  • Flaky salt
  • Black pepper
  1. Mash anchovies and garlic into butter.
  2. Season steak. Let it breathe.
  3. Cast iron. Smoking.
  4. Sear hard. Four minutes each side.
  5. Rest. Top with cold butter.

The anchovy disappears into depth.