Sunday, October 2, 2011

Ribeye Steaks with Anchovy Butter and German-Style Homefries

After all the Arabic food we had last month, and especially last week, I thought I'd reward HubbyGrouch with a plain ol' steak. I didn't want to make it too plain, though, so I prepared some anchovy butter (from Bon Appetit) to go with it. I loved the taste of it, and I didn't only put it on the steak but also on the homefries. American homefries usually are cubed potatoes that are boiled and then pan-fried. My homefries (in German "Bratkartoffeln") are made from potato slices. Bratkartoffeln can be made from leftover (cooked) or raw potatoes. You can add some onion, other vegetables, herbs & spices, beaten egg, bacon - whatever you fancy. I like this version, where the potatoes are only fried. It gives a thicker and crunchier crust. LittleGrouch loved the homefries (especially when we allowed him to have ketchup with it).


Ingredients:
anchovy butter
5 tbsp softened unsalted butter
2 minced garlic cloves
5 anchovy fillets, drained and minced
1/4 - 1/2 tsp hot paprika powder
1/2 tsp fresh lemon juice

600 g Yukon Gold potatoes, peeled and cut into 1" squares, 1/4" inch
3-5 tbsp olive oil
salt
2 ribeye steaks, about 1/2 pound each (or other cut, according to your liking)
black pepper

Mix all ingredients for the anchovy butter together. Transfer to waxed paper, roll into a cylinder, chill. For the homefries, heat 3-4 tbsp oil over medium-high heat. Add potatoes and cook, tossing often, until golden brown, about 5 minutes. Season with salt, reduce heat to low and cook potatoes, tossing often (about every 1-2 minutes) for another 15-20 minutes, until potatoes are almost cooked through. (Add more salt if needed.) Increase heat again, cook potatoes for about 5 minutes more, tossing often, to finish off the crust. Season the steaks with salt (lightly, the anchovy butter is very salty) and pepper. Heat 1-2 tsp oil in a skillet over medium heat. Add steaks and cook for about 3-4 minutes per side for medium rare (for about 1" thick steaks). Serve steaks topped with thin slices of anchovy butter and sides of homefries and green peas.

3 comments:

  1. Ribeye is my favorite steak to get :) This butter sounds fantastic.

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  2. Anchovy butter is so good on steak I love that salt kick

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  3. Mmmm....what a fabulous meal! I need to try your anchovy butter~

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