Prepare the butter. In a small bowl, combine the butter, the anchovy, rosemary, lemon zest, salt and pepper. Stir until smooth . keep aside until needed.

Brush the steaks with a little oil on both sides and season with some salt and pepper. Heat a griddle pan over a high heat. Once it reaches the smoking point, add the steaks, do not move for at least 2 minutes. Turn the steaks over and cook for a further 3 minutes for rare. Turn the heat of and add half of the butter in the pan. Let the butter melt and using a spoon baste the steak with the butter to coat all the flavour over the meat. Leave aside for a minute or so to rest.

In the meantime, toast the bread slices. And place on each serving plates.

Once the steaks have settled, carve and place over each toasted bread pieces. Spoon extra foaming butter over the steaks to bring extra flavour and serve immediately with a side of salad.