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Steak on coals with anchovy butter
Serves 1 Starters and mains
Ingredients
- 1 steak, cut to 4cm thick, at room temperature
- olive oil, for rubbing
For the anchovy butter (optional)
- 1 x 50g can anchovy fillets, drained and finely chopped
- 100g unsalted butter, cubed and softened
- 1–2tsp fresh thyme leaves, roughly chopped
- pinch dried chilli flakes
Method
This recipe was devised for cooking on a Big Green Egg barbecue – but it works equally well for any barbecue with a lid.
If making the anchovy butter, in a small bowl beat the anchovies into the butter along with the thyme, chilli flakes and season with sea salt flakes and coarsely ground black pepper to taste. Once completely combined, shape into a sausage shape, wrap in baking paper and keep in the fridge until needed.
Set the Egg to direct set-up with no grills in place [or remove the grill from a barbecue with a lid] and light to reach 250-300C in the area of charcoal you wish to cook the steak on – you’re looking for charcoal that is glowing or white. Season the steak with sea salt flakes and rub in a little oil. Place directly on to the charcoal and close the lid (caution: there will be a lot of smoke). Cook for 3 minutes, then turn and cook for a further 3 minutes.
Remove the steak and wipe off any charcoal bits, and season with a generous grind of black pepper. Top with a knob of anchovy butter, if using, and allow to melt as the meat rests for 5 minutes before serving.
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