Pan-Seared Steak with Caper-Anchovy Butter

Some grocers mistakenly label tri-tip steak as sirloin tips, so feel free to ask if there's any question. Tri-tip steak should be thick and nicely marbled. Course, if you can’t find tri-tip, this butter is great with any cut of steak. And, don't skip the ridiculously-easy-to-make flavored butter. It elevates the dish from ordinary to elegant.

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  1 anchovy fillet, rinsed and chopped
  
  


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  1/4 tsp. chopped garlic
  
  


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  Kosher salt
  
  


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  3 Tbs. unsalted butter, cut into 3 pieces
  
  


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  2 tsp. finely chopped fresh parsley
  
  


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  1/2 tsp. capers, rinsed and finely chopped
  
  


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  1/4 tsp. finely grated lemon zest
  
  


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  Freshly ground black pepper
  
  


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  1 Tbs. canola oil
  
  


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  Two 6- to 8-oz. tri-tip steaks
  
  

Mash the anchovy fillet into a paste on a cutting board with the side of a chef’s knife. Sprinkle the garlic with a pinch of kosher salt and mash it into a paste.

Put the butter in a small microwave-safe bowl and microwave it on high in 10-second bursts until it just begins to melt. Mash the butter with a fork and stir in the anchovy, garlic, parsley, capers, lemon zest, and a few grinds of black pepper.

Heat the oil in a 10-inch skillet (preferably cast iron) over high heat. Season the steaks generously with salt and pepper. Sear the steaks on all sides until a meat thermometer reads 120°F for rare or 125°F for medium rare, 8 to 10 minutes total. Serve each steak topped with a dollop of the butter.