Steak with Café de Paris Butter Recipe

Steak with Café de Paris Butter

This Steak with Café de Paris Butter is your shortcut to a proper steakhouse-style dinner at home. The steak is seared until beautifully caramelised on the outside, then finished with a thick slice of rich, savoury herb butter that melts into a glossy sauce right on the plate. The butter is packed with garlic, shallot, Dijon mustard, anchovies, capers, lemon, spices and loads of fresh herbs, so every bite tastes layered, aromatic and deeply delicious. It is the kind of recipe that feels fancy, but is actually very simple to make, especially when you have a good pan and good steak doing most of the work.

PREP TIME

20 minutes, plus chilling time

COOK TIME

10 minutes

SERVES

2

Ingredients

Café de Paris Butter

250 grams unsalted butter, softened

2 garlic cloves, finely grated

½ shallot, finely minced

1 tbsp curry powder

1 tsp Dijon mustard

1 tsp capers, finely chopped

2 anchovy fillets, chopped

2 tbsp parsley, finely chopped

1 tbsp chives, finely chopped

1 tbsp basil or tarragon, finely chopped

Zest of 1 lemon

1 tsp lemon juice

1 tsp Worcestershire sauce

Salt and freshly cracked black pepper, to taste

Steak

2 high-quality steaks, such as ribeye, sirloin or eye fillet

1 tbsp neutral oil, such as grapeseed or avocado oil

Flaky sea salt, to taste

Freshly cracked black pepper, to taste

METHOD

1. Make the Café de Paris Butter

Make the Café de Paris butter first. Place the softened butter in a medium bowl or blender. Add the garlic, shallot, curry powder, Dijon mustard, capers, anchovies, parsley, chives, basil or tarragon, lemon zest, lemon juice and Worcestershire sauce. Mix until everything is well combined.

2. Chill the Butter Log

Season the butter with salt and freshly cracked black pepper to taste. Spoon the butter onto a sheet of baking paper or cling film. Roll it into a log, then twist the ends to seal. Place in the fridge for at least 1 hour, or until firm.

3. Prepare the Steaks

Remove the steaks from the fridge about 30 minutes before cooking. Pat them very dry with paper towel, then season generously with flaky sea salt and freshly cracked black pepper.

4. Sear the Steaks

Heat a heavy-based pan or steak pan over high heat until very hot. Add the neutral oil, then carefully place the steaks in the pan. Cook for 2 to 4 minutes on each side, depending on the thickness of the steak and how you like it cooked.

5. Top with Butter

Transfer the steaks to a plate or board. While the steaks are still hot, place a thick slice of Café de Paris butter on top of each steak.

6. Rest the Steaks

Rest the steaks for 5 minutes, allowing the juices to settle and the butter to melt into a rich, glossy sauce.

7. Serve and Enjoy

Serve the steaks with extra Café de Paris butter on the side.

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NOTES

Café de Paris butter can be made ahead and stored in the fridge for up to 1 week. Roll it into a log using baking paper or cling film, then slice off rounds as needed.

You can also freeze it for up to 3 months. For easy portioning, slice the butter into rounds before freezing, then store in an airtight container or freezer bag. Add a slice straight onto hot steak, chicken, seafood or roasted vegetables whenever you need a quick flavour boost.