Spring is nearly here and we intend to continue our favorite Phoenix Farmers Markets for 7 more weekends, through May 2, 2021. We welcome orders placed for pick up at the market or appointments for a personal shopping experience in our private test kitchen. Contactless curbside pick up also available. Our calendar of markets and events is always kept current and our product list is updated frequently to reflect availability.
Brenna & Kenny
Day to day, we find that our family’s primary protein is grass-fed ground beef. A few times per year though, we do treat ourselves to an excellent steak. Our beef is dry aged 21 days and we recommend an additional few days in the fridge of wet aging prior to cooking your steak, it’ll be tastier and more tender. Here’s a great recipe to try if you’re interested in pan searing, rather than grilling your steak.
Steak with Leeks and Anchovy Butter
Sea salt and black pepper
Two 1 pound steaks or one 2 pound steak
1/4 cup oil-packed salted anchovies
1/2 cup red wine vinegar
2 small shallots, minced
1 cup (2 sticks) plus 6 tbsp unsalted butter
1/2 cup chopped Italian parsley leaves
3 lbs leeks, trimmed, rinsed, and split lengthwise
1/2 cup dry white wine
2 tbsp extra virgin olive oil
1/4 cup extra virgin olive oil
4 cloves garlic, smashed in their peels
1 small bunch thyme
Combine 2 tsp salt and 1 tsp pepper. Season steak on all sides and let sit 1 hour at room temperature.
In a saucepan, combine anchovies, vinegar, and shallots. Cook over medium heat for about 5 minutes, or until vinegar has completely reduced and shallots are soft. In a medium bowl, combine shallot mixture, 1 cup softened butter, and parsley. Stir to combine and set aside.
Preheat oven to 350. Place leeks, cut sides down, on a rimmed baking sheet. Season with 1 tsp salt and add wine, 2 tbsp butter, and 2 tbsp olive oil to pan. Roast for 20 minutes. Remove from oven and set aside. Raise oven temperature to 375.
Heat a large ovenproof skillet over medium-high heat. Heat 1/4 cup olive oil until it shimmers. Turn heat down a tick, then carefully add steak to pan. Let steak sear undisturbed for 4 minutes if cooking two small steaks, 7 minutes for one large steak. Using tongs, lift corner of steak to see if a golden-brown crust has formed. If steak lifts easily from pan and has good color, flip it. Sear second side 4 to 7 minutes.
Add garlic, thyme, and 4 tbsp butter to pan. As butter melts, use a large spoon to ladle butter over steak, basting repeatedly for about 30 seconds. Transfer pan to oven. If cooking two small steaks, cook for 4 minutes. If cooking one large steak, cook for 8. Remove steak from oven. Flip it in pan and baste it a few times. Using a meat thermometer, check steak’s temperature. You want it to be about 130. If it’s not quite there, baste again before returning it to the oven for a couple of minutes more. Transfer steak to a cooling rack set over a baking sheet. Let rest at least 10 minutes (15 to 20 minutes is better).
Slice steak and arrange on a platter. Smear half the anchovy butter on sliced steak. Cut leeks in half and scatter on platter. Serve remaining anchovy butter on the side. Serves 6.
ENJOY!
Brenna & Kenny