Bagna cauda, the Northern Italian sauce of anchovies and garlic melted into butter and olive oil, is traditionally used as a dip for vegetables, but it's also a killer quick and easy pan sauce for steak. Have doubts? Just remember: Anchovies are a key ingredient in Worcestershire.
Why this recipe works:
- The sauce is so easy it comes together in just minutes while the steak rests.
- Lemon juice—not a traditional ingredient in bagna cauda—adds bright acidity to balance the flavor of the dish.
- Yield:Serves 4
- Active time: 25 minutes
- Total time:25 minutes
- 2 pounds hanger steak, trimmed of excess fat and silverskin and cut into 4 even portions (see note)
- Kosher salt and freshly ground black pepper
- 5 tablespoons extra-virgin olive oil, divided
- 2 tablespoons minced garlic (about 6 medium cloves)
- 2 tablespoons chopped anchovy fillets (about 8 fillets)
- 4 tablespoons unsalted butter, cubed
- 2 tablespoons fresh juice from 1 lemon
- Chopped flat-leaf parsley, for garnish
Season steak all over with salt and pepper. In a large stainless steel or cast iron skillet, heat 2 tablespoons oil over high heat until shimmering. Add steak and cook, turning frequently, until an instant-read thermometer registers 120 to 125°F for medium-rare, about 6 minutes. Transfer to a plate.
Lower heat to medium-low and add remaining 3 tablespoons olive oil. Stir in garlic and anchovy and cook until garlic is lightly golden and anchovy has dissolved into the sauce, about 3 minutes. Stir in butter until melted. Stir in lemon juice and remove from heat.
Return steaks to skillet and baste with sauce. Transfer steaks to a work surface, slice across the grain, and serve immediately, spooning remaining sauce on top and garnishing with parsley.