4 top sirloin fillet steaks, grass-fed, about 1-1/4 inches thick
Anchovies packed in olive oil (I like Ortiz)
1 tbsp fresh thyme, taken off the stem
1 tsp lemon zest
Crushed red pepper (optional)
1. Finely mince 1 anchovy fillet, or crush it with a mortar and pestle. You should end up with about 1 or 2 tsp of "paste".
2.Add in 3 tbsp of the olive oil the anchovies are packed in, the fresh thyme and the lemon zest and pepper, if using. Mix until well incorporated.
3. Take the steaks out of the fridge, and coat them with the anchovy mixture. Let them come to room temperature.
4. Preheat the oven to 500° F, and heat a cast-iron grill pan in it for about 10 minutes.
5.Carefully remove the pan from the oven, and place it on the stovetop over a medium-high flame.
6.Place the steaks in the pan and cook them for two minutes on each side. Finish it in the 500° F oven for three minutes for rare up to five minutes for medium well.
7. Remove from oven, and let the meat rest for at least 5 minutes before serving.