I think you’ll find this pork ribeye steak recipe something of a revelation, perfectly marbled and cooked to a blushing medium. Paired with a punchy anchovy and caper mayonnaise, it makes for a quick and relatively easy supper.
This is a versatile cut from the pig, and whilst it lends itself well to slow-cooking, I believe it’s at its best treated like a steak: deeply coloured and flavourful on the outside, pink and tender within. The natural marbling ensures a juicy, satisfying finish.
Anchovy, in my view, deserves a reclassification as the chef’s best friend. It’s a standout ingredient in its own right – think of it on top of a slice of good bread with a ripe summer tomato – but it also forms the backbone of countless salsas, dressings and emulsions that bring life to meat, fish and vegetables alike. It’s a gift – use it with abandon.
Serves 2
Ingredients
Anchovy Mayonnaise
Method
To Make the Anchovy Mayonnaise
- A couple of disclaimers: you’ll need a food processor or blender for this, and it will make more than you need for one meal. (It’s difficult to make a small batch of an emulsion like this.) The excess will keep in the fridge for 3 to 4 days and is excellent with grilled vegetables, cold meats or fish.
- Add the anchovies, capers, garlic, a teaspoon of vinegar and the egg yolks to the blender. Blend on high speed for a couple of minutes until completely smooth.
- Add 1 tablespoon of warm water and blitz again. Measure out 75ml of vegetable oil. Since extra virgin olive oil has a strong flavour and can turn slightly bitter in emulsions, it’s best to blend it with a more neutral oil.
- With the blender running on medium speed, slowly drizzle in the vegetable oil. Once fully incorporated, switch to extra virgin olive oil, adding it steadily until the mayonnaise reaches your desired consistency.
- Add half the lemon juice and blend again. Taste and adjust the seasoning. Additional salt may not be necessary due to the anchovies and capers. Balance the acidity with more lemon juice or vinegar if needed.
To Cook the Steaks and Char the Broccoli
- Remove the steaks from the fridge and their packaging at least an hour before cooking.
- Season generously with salt.
- Heat a frying pan or cast-iron skillet over high heat and add a tablespoon of olive oil. When the oil is just beginning to smoke, carefully add the steaks. Reduce the heat to medium and cook for 1 minute on one side, then turn and cook for 1 minute on the other.
- Flip the steaks again, then add a knob of butter, the garlic and the sage leaves. As the butter begins to foam, keep the steaks moving in the pan, turning them every 30 seconds. Continue cooking like this for 3 to 4 minutes over a medium to low heat, ensuring the butter stays foaming but does not burn.
- Remove the steaks from the pan and place on a plate to rest, pouring the butter, garlic and sage over the top. Rest for 10 minutes.
- While the steaks are resting, douse the shallot rings in a little Moscatel vinegar or another good-quality white wine vinegar.
- Blanch the broccoli in salted boiling water until just cooked. Drain, then add to the same pan used for the steaks. Set over high heat and fry, allowing the edges of the broccoli to char slightly.
- Toss the shallot rings through the broccoli and check the seasoning.
- Slice the steaks and serve with a generous dollop of the anchovy mayonnaise.
