Boneless Ribeye with Rosemary, Garlic, and Anchovy

Serves 2.

Don’t be put off by the anchovy. It just adds backbone and salt to the finished dish. Do not be a coward.

Time requirement: 15-20 minutes active preparation and cooking plus 60 minutes for the meat to marinate.

What you will need:

12-16 ounces of thin slices of beef ribeye.

1 tablespoon olive oil,

1 sprig of rosemary, about 6-8 inches in length.

1 garlic clove.

2 ounces unsalted butter at room temperature.

1 anchovy fillet chopped and mashed into a paste.

1 tablespoon chopped parsley.

1/4 cup white wine.

Freshly ground black pepper.

Kosher salt.

Preparation:

Using a meat mallet pound the slices of meat into an even thickness and brush with the olive oil.

Strip the rosemary leaves from the stem and finely chop the rosemary and the garlic.

Put the slices of meat on a plate, sprinkle with chopped rosemary and garlic. Stack the slices. Wrap the meat in paper and allow them to rest for no less than 60 minutes on the counter.

In the meantime, knead the butter with the anchovy paste and set aside.

When the time comes to cook, place serving plates in the oven to warm. On top the stove heat a 12-14-inch fry pan (nonstick will be easier) and add the anchovy butter. When the butter foaming subsides, add the meat. Cook the meat about 2-3 minutes on each side depending on the thickness of the meat and your desired doneness. Try to get good browning on both sides of the meat.

When done, remove the meat to the warm serving plates. To the pan add the parsley and then deglaze with the white wine. Allow the pan sauce to reduce. Add a sprinkle of black pepper and pour sauce over each serving.

Reserve the salt for the table. The anchovy may add all the salt that is needed.