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).

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
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.


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

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

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