Beef New York Strip Steak with Anchovy Butter

By Silver Fern Farms
Beef New York Strip Steak with Anchovy Butter
Preparation Time
Cooking Time
Click stars to rate


  • 1 pack of Silver Fern Farms Beef New York Strip Steak
  • olive oil, to serve
  • mashed potato, to serve

Anchovy Butter

  • 75 g unsalted butter, room temperature
  • 1 shallot, finely chopped
  • 1 clove of roasted garlic, finely chopped
  • ½ Tbsp Worcestershire sauce
  • ½ Tbsp wholegrain mustard
  • 1 tsp Dijon mustard
  • ⅛ tsp paprika
  • ⅛ tsp curry powder
  • juice of 1 lemon
  • 1 anchovy fillet, finely chopped
  • 1 tsp capers, chopped
  • 1 tsp gherkins, chopped 
  • ⅛ cup mixed herbs – parsley, tarragon, thyme, and chives, chopped

Endive And Radish Salad

  • 3 radishes, cut into thin slices
  • 1 endive, washed and cut into bite-size pieces
  • ¼ cup olive oil
  • 1½ tsp chardonnay vinegar


To make anchovy butter, mix all the ingredients with softened butter in a bowl. Spoon the mixture onto a sheet of baking paper and roll into a log. Refrigerate for 15 minutes.

Rub steak with oil and season with salt and freshly ground black pepper. Place steak on a hot grill or hot pan for 3-4 minutes on each side for medium-rare.

Unwrap butter and cut into medallions. Once the steak reaches medium-rare, place butter medallions on top and flash under a hot grill, just until they start to melt.

To make salad dressing, mix olive oil and chardonnay vinegar. Season with salt and freshly ground pepper. Lightly dress salad.

Serve steak immediately with olive oil, mashed potato and endive and radish salad.

Recipe from