Grilled Strip Steak with Anchovy Garlic Butter

Recipe courtesy of Michael Symon

Show: Symon's Dinners Cooking Out

Episode: Steak and Bourbon on the Rocks

Grilled Strip Steak with Anchovy Garlic Butter

Name: Grilled Strip Steak with Anchovy Garlic Butter
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 4 servings
Ingredients: 1 head garlic, top cut off; Olive oil, for drizzling; Sea salt and freshly ground black pepper; 4 tablespoons unsalted butter, at room temperature; 2 whole white anchovies; 1 tablespoon finely sliced fresh chives; Two 16-ounce strip steaks; 3 tablespoons Dijon mustard

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Level: Easy

Total: 2 hr 15 min (includes cooling and resting times)
Active: 30 min

Yield: 4 servings

As most of you know, I am a rib eye guy at heart. Most of my buddies prefer a strip, so on poker night I give them their wish! Although a strip does have a great flavor on its own, I also think the fat in the butter helps round it out. I know none of my buddies have fish allergies, so I don’t tell them, and sneak in the anchovies. They never know why it’s their favorite steak, so I just keep the anchovy part to myself!

Level: Easy

Total: 2 hr 15 min (includes cooling and resting times)
Active: 30 min

Yield: 4 servings

Ingredients

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1 head garlic, top cut off

Olive oil, for drizzling

Sea salt and freshly ground black pepper

4 tablespoons unsalted butter, at room temperature

2 whole white anchovies

1 tablespoon finely sliced fresh chives

Two 16-ounce strip steaks

3 tablespoons Dijon mustard

Directions

Special equipment:

heavy-duty foil

Set up a grill for indirect heat by building the coals on one side only. If using a gas grill, heat one side only to medium-high heat.
Place the head of garlic, cut side up, on a piece of heavy-duty foil. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Seal the foil, then place the garlic on the indirect-heat side of the grill to roast with the grill lid closed, 45 minutes. Check the garlic by peeling back the foil to see if it is completely softened and golden brown. If not, re-seal the foil, place back on the grill and continue to roast for another 15 to 20 minutes. Pull the garlic off the grill and set aside with the foil open so the garlic can cool down to be safe to handle.
To a mixing bowl, add the butter. Put a pinch of salt on a cutting board and place the anchovies on top of the salt. Roughly chop the anchovies; then, using the side of your knife, start smearing the anchovies into the salt, creating a paste. Add the anchovies to the butter. Add the chives and squeeze the roasted garlic cloves into the bowl. Lightly season with salt and pepper, then mash the compound butter with a fork, incorporating into a smooth paste. Set aside.
Allow the chill to come off the steaks 30 minutes prior to grilling. Brush the steaks on all sides with the mustard, then sprinkle well with salt and pepper. Place the steaks on the indirect-heat side of the grill, then close the lid and cook until the internal temperature of the steaks reads 105 degrees F, 7 to 10 minutes per side. Move the steaks to the direct-heat side of the grill and sear each steak on both sides until the desired temperature. Remove the steaks from the grill and allow to rest for 10 minutes.
Meanwhile, spoon the anchovy butter over the surface of the steaks. It will melt right into them. Slice the steaks and serve with any remaining butter.