Pizza oven ribeye with anchovy garlic butter, sliced Peter Luger style

Oil the ribeye on both sides and season with salt and pepper; set aside.

For the anchovy garlic butter, mince the anchovies mostly fine and add to the butter with a little anchovy oil, parsley, a squeeze of lemon, garlic paste and a little pepper; no salt. Mash together.

Heat the pan in the pizza oven until very hot (it read 900).

Put the steak in the pan and cook 90 seconds a side in the pizza oven.

Flip and cook another 90 seconds, then take it out.

Cut into thick slices, Peter Luger style, still rare in the middle; return the slices to the pan and back into the oven briefly to finish.

Top with the anchovy garlic butter and serve.