Steak with Café de Paris Butter

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.