According to Al, a great steak doesn’t need much more than salt and pepper. But he does have a “secret weapon” that takes his rib-eye to the next level: anchovies. He will melt a few fillets in a pan with butter before he drops the steak in. This recipe takes that idea and turns it into an umami bomb you can keep in your fridge or freezer to throw into the pan at a moment’s notice: anchovy compound butter. Soften it, slice it, melt it, and use it to infu
