Steak is always a good idea but add a dollop of garlic herb anchovy compound butter and you’ve got a knock-out meal everyone will love.

Table of Contents

1 Ingredients
2 What is compound butter?
3 How to make compound butter
4 Can I make compound butter ahead?
5 What to serve with steak
6 Grilled steak with Anchovy Compound Butter

Ingredients

Full recipe with amounts can be found in the recipe card below.

Butter.
Anchovies.
Parsley.
Chives.
Lemon zest.
Salt and pepper.
Steak.
Olive oil.

What is compound butter?

Compound butter is butter that is made even more delicious by adding aromatics like herbs, garlic, citrus zest, anchovies, Parmesan, etc.

How to make compound butter

Prepare the add-ins: Finely chop the anchovies and herbs. Place in a medium-sized mixing bowl then add minced garlic and lemon zest.
Mix: Add the softened butter then season with salt and pepper and mix until well combined. At this stage you can roll the butter into a cylinder in some plastic wrap or parchment paper. I like to serve the butter in small serving dishes so that everyone can add a much butter to their steak as they would like.

Can I make compound butter ahead?

Yes! You can keep the butter covered in the fridge for up to 2 weeks or freeze it for up to 3 months. It’s a great way to use up leftover herbs, garlic, etc. and preserve it for future use.

What to serve with steak

Grilled steak with Anchovy Compound Butter

Steak is always a good idea but add a dollop of garlic herb anchovy compound butter and you've got a knock-out meal everyone will love.

5 from 3 votes

Print Pin Rate

Course: Dinner

Cuisine: French

Keyword: Anchovy butter, Compound butter, Grilled steak

Prep Time: 10

Cook Time: 15

Total Time: 25

Calories: 462kcal

Author: Alida Ryder

Servings:

Ingredients

800 g (1.7lbs) sirloin steak
1/3 cup olive oil
1/3 cup Balsamic vinegar
1 tsp salt
1 tsp pepper

For the anchovy compound butter

3/4 cup softened butter
10 anchovies finely chopped
1 tbsp chopped parsley
2 tsp chopped chives
1 tsp lemon zest
½ tsp salt
½ tsp pepper

Instructions

Combine the softened butter with the anchovies, garlic, herbs, lemon zest, salt and pepper. Mix well and set aside.
Combine the olive oil, Balsamic vinegar, salt and pepper and pour over the steaks. Make sure the steak is well-covered on both sides then cover and allow to marinade for at least 30 minutes or up to 24 hours in the fridge. Remove the steak from the fridge an hour before cooking.
Preheat your grill for 10-15 minutes then cook the steaks to your preference.
2-3 minutes per side for rare.
3-4 minutes per side for medium-rare to medium.
5-6 minutes per side for well done.
Remove the steak from the heat and place on a plate or board. Loosely cover with foil and allow to rest for 5-10 minutes.
Serve the steak with dollops of the compound butter.

Nutrition