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Pan-Seared Lamb Steaks with Anchovy Butter

by Molly Stevens
Yield: 4 servingsPrep: 25 minsCook: 5 minsTotal: 30 mins
Source: https://www.foodandwine.com/recipes/pan-seared-lamb-steaks-anchovy-butter?utm_source=instagram&utm_medium=social&utm_campaign=foodandwine_foodandwine&utm_term=curalate_like2buy

Ingredients

You have 1 of 9
produce
  • ○3 tablespoonsflat-leaf parsley(finely chopped, divided)
  • ○1/2 teaspoonlemon zest
  • ✓1garlic(finely chopped)
protein
  • ○4lamb sirloin steaks(boneless)
dairy
  • ○1/4 cupunsalted butter(at room temperature)
pantry staple
  • ✓1/2 teaspoonblack pepper
  • ○1 tablespoonextra-virgin olive oil
  • ○3/4 teaspoonkosher salt
  • ○1/4 teaspoonpimentón
other
  • ○6-8anchovy fillets(oil-packed, drained)

Instructions

  1. Sprinkle steaks evenly with salt and pepper.
  2. In a small bowl, mash anchovies and garlic with a fork until a paste forms.
  3. Add butter, 2 tablespoons parsley, lemon zest, and pimentón; stir until well combined. Set aside.
  4. Heat oil in a large skillet over medium-high heat.
  5. Add steaks to skillet; cook until a crust forms, about 3 minutes per side.
  6. Reduce heat to medium; cook, turning occasionally, until desired doneness (125°F to 130°F for medium-rare, 135°F to 140°F for medium), 3 to 5 minutes.
  7. Transfer steaks to a plate; immediately smear with anchovy butter.
  8. Let rest 3 to 5 minutes before serving.
  9. Garnish with remaining parsley.

My notes

Lamb steaks are best cooked to medium-rare or medium.