Seared Steaks with Bagna Cauda Butter

If you were coming over to my house for dinner, and I was going to make steaks or fish with bagna cauda sauce, I would not tell you until the end of the evening that the star ingredient is anchovy paste. This is an absolutely incredible flavor combination from an ingredient that I had never used before. The anchovies sautéed with the garlic make a succulent spread for the juicy steaks. Don’t skip this ingredient, it makes the dish amazing. I also make this recipe for tilapia.

Seared Steaks 
adapted from Giada De Laurentiis

3 T. extra-virgin olive oil
1 steak, rib-eye
1 t. salt
1 t. pepper

Rub 1 tablespoon olive oil, salt and pepper on the steaks. In a large sauté pan, heat 1 tablespoon of oil over medium-high heat. Add the steaks and fry until seared on the outside and cooked to desired doneness, and 7 minutes per side. Transfer steaks to large plate and let rest for 10 minutes. Spread one tablespoon of the bagna cauda butter over each steak.

Bagna Cauda Butter

3 T. unsalted butter
2 T. extra-virgin olive oil
3 anchovy fillets or anchovy paste
2 cloves garlic, minced
salt and pepper

Cook butter and olive oil in a medium saucepan over medium heat until the butter is melted, stirring frequently. Add the anchovies and stir until they dissolve, about 2 minutes. Add the garlic and cook until fragrant, and 30 seconds. Remove from heat. Drizzle over steaks or tilapia.