Ingredients

• 2 garlic cloves
• 1/2 stick (1/4 cup) unsalted butter, softened
• 1 tablespoon anchovy paste
• 1 1/2 teaspoons fresh lemon juice
• 3/4 teaspoon black pepper
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 2 (1-inch-thick) boneless beef top loin (strip) steaks (each about 1 pound)
• 1/2 teaspoon salt
• 3 tablespoons olive oil

Instructions

1. Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Mash together butter, anchovy paste, lemon juice, garlic paste, and 1/4 teaspoon pepper until combined well. Stir in parsley.
2. Pat steaks dry and sprinkle with salt and remaining 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Sauté steaks 1 at a time, turning once, about 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand 5 minutes before serving.
3. Top steaks with a dollop of anchovy butter and slice.