Cafe de Paris Butter Ribeye Steaks

Cafe de Paris butter is the perfect complement to a perfectly cooked steak, bringing rich, herbaceous flavors to elevate your meal. This recipe combines the savory richness of unsalted butter with a variety of fresh herbs, capers, and Dijon mustard, topped on a juicy ribeye or sirloin steak. With a quick preparation time, this dish is perfect for a luxurious yet simple dinner.

Full Recipe: 

Ingredients

  • 150g unsalted butter, softened

  • 1 small shallot, finely chopped

  • 1 garlic clove, minced

  • 1 tablespoon Dijon mustard

  • 1 teaspoon anchovy paste

  • 1 tablespoon capers, finely chopped

  • 1 tablespoon fresh parsley, finely chopped

  • 1 tablespoon fresh chives, finely chopped

  • 1 tablespoon fresh tarragon, finely chopped

  • 1 tablespoon fresh thyme, finely chopped

  • 1 tablespoon lemon juice

  • 1 teaspoon Worcestershire sauce

  • Salt and freshly ground black pepper, to taste

  • 2 ribeye or sirloin steaks (about 200g each)

  • Olive oil, for cooking

Directions

  1. In a medium bowl, combine the softened butter, shallot, garlic, Dijon mustard, anchovy paste, capers, parsley, chives, tarragon, thyme, lemon juice, and Worcestershire sauce. Mix thoroughly until well combined. Season with salt and pepper to taste.

  2. Transfer the butter mixture onto a piece of plastic wrap, shape it into a log, and chill in the fridge for at least 1 hour to firm up.

  3. Take the steaks out of the fridge about 20 minutes before cooking to reach room temperature. Season both sides generously with salt and pepper.

  4. Heat a heavy skillet or grill pan over high heat. Drizzle a little olive oil to coat the surface. Cook the steaks for about 3-4 minutes per side for medium-rare, or to your desired doneness.

  5. Remove steaks from the pan and rest them on a plate for 5 minutes.

  6. Slice rounds from the chilled Cafe de Paris butter and place one on top of each steak just before serving. Allow the butter to melt over the hot steak, infusing it with rich herbaceous flavors.

Nutrients

  • Calories: Approx. 450 kcal per serving

  • Servings: 2

The Magic of Compound Butters

Compound butters, like the Cafe de Paris butter, are made by mixing softened butter with various flavorings, such as herbs, spices, and other seasonings. The beauty of compound butters lies in their versatility and ability to elevate a wide range of dishes. The combination of butter and seasonings creates a harmonious blend of flavors that can enhance anything from vegetables and seafood to poultry and, in this case, steak.

Cafe de Paris butter is a particular favorite due to its complex flavors. It’s made with a careful balance of herbs like parsley, chives, and tarragon, along with the sharpness of Dijon mustard and the brininess of capers. The addition of anchovy paste provides a savory depth, while Worcestershire sauce and lemon juice offer acidity and balance. These ingredients come together to create a velvety butter that enhances the flavor of any steak it graces.

Why Choose Ribeye or Sirloin Steaks

Ribeye and sirloin are two of the most popular cuts of steak to pair with Cafe de Paris butter. Both are flavorful cuts of beef that provide the right balance of tenderness and beefiness to complement the richness of the butter. Ribeye, with its marbling of fat throughout the meat, offers juicy tenderness and a deep, rich flavor that benefits from the addition of the herbed butter. On the other hand, sirloin steaks are leaner, with a firmer texture, making them an excellent choice for those who prefer a more robust, slightly less fatty steak. Both cuts can handle the bold flavors of Cafe de Paris butter, and each offers a unique eating experience that’s amplified by the richness of the butter topping.

The key to a perfectly cooked steak lies in choosing high-quality cuts, allowing for a satisfying contrast between the savory, juicy meat and the melted, herby butter on top. The balance of these elements is crucial in creating a truly memorable dish.

The Role of Fresh Herbs in Cafe de Paris Butter

The selection of fresh herbs is one of the defining features of Cafe de Paris butter. The mix of parsley, chives, tarragon, and thyme creates a refreshing and aromatic profile that adds brightness and complexity to the butter. Each herb contributes its unique flavor, which blends together to create a herbaceous richness that infuses the steak with fresh, vibrant notes.

Parsley adds a clean, slightly peppery flavor that lightens the richness of the butter. Chives contribute a mild, onion-like flavor that complements the herbs without overpowering them. Tarragon provides a slightly sweet and anise-like taste, while thyme adds earthy, savory undertones. Together, these herbs elevate the flavor of the butter, making it a perfect topping for the steak.

Herbs are often used in compound butters to add freshness, color, and depth of flavor. The unique combination of herbs in Cafe de Paris butter makes it both aromatic and bold, ensuring that it enhances the meat without masking its natural taste.

The Savory Influence of Capers and Anchovy Paste

Capers and anchovy paste are two ingredients that provide a savory depth to the Cafe de Paris butter. Capers are small, pickled flower buds that bring a briny, tangy flavor, which works beautifully with the rich butter and helps cut through the fattiness of the steak. Their sharp, zesty bite complements the sweetness of the steak and balances the richness of the butter.

Anchovy paste, while adding a savory umami flavor, is a more subtle ingredient that doesn’t overpower the dish. Its salty, earthy taste melds with the butter and the herbs, creating a complex, layered flavor profile that enhances the overall experience. While some may be hesitant about anchovies, the paste version blends seamlessly into the butter, providing a depth that’s not immediately identifiable but undeniably present.

These two ingredients are key to achieving the signature taste of Cafe de Paris butter, offering a balance of brininess and savory richness that elevates the dish.

The Role of Dijon Mustard, Worcestershire Sauce, and Lemon Juice

Dijon mustard, Worcestershire sauce, and lemon juice all contribute to the complexity of Cafe de Paris butter by adding acidity, sharpness, and tang. Dijon mustard has a mild heat that enhances the flavors without overwhelming them. It provides a subtle bite that balances the richness of the butter and creates a contrast to the fatty steak.

Worcestershire sauce, with its tangy, savory profile, brings an additional layer of umami to the butter. The combination of vinegar, molasses, anchovies, and spices in Worcestershire sauce deepens the flavor and enhances the meat’s natural taste.

Lemon juice, on the other hand, adds a refreshing acidity that helps brighten the butter and cuts through its richness. The citrusy zing from lemon juice provides a necessary contrast to the savory flavors, bringing the whole butter together in a harmonious way.

These ingredients help balance the richness of the butter and ensure that the dish doesn’t feel too heavy or greasy, making it a well-rounded and satisfying topping for the steak.

Perfecting Steak with Cafe de Paris Butter

While the butter is a key element, the steak itself is equally important in this dish. Cooking the steak to the desired level of doneness is crucial for creating a satisfying meal. A perfect steak should have a crispy, seared exterior and a juicy, tender interior. The high heat used to cook the steak helps to develop a beautiful crust, which pairs wonderfully with the richness of the Cafe de Paris butter.

For a perfectly cooked steak, allow the meat to come to room temperature before cooking. Season generously with salt and pepper to bring out the natural flavor of the beef. Whether you choose to pan-sear the steak in a hot skillet or grill it outdoors, the goal is to achieve a crispy, caramelized crust while keeping the interior juicy and tender.

Once the steak is cooked to your liking, letting it rest for a few minutes before serving ensures that the juices redistribute throughout the meat, keeping it moist and flavorful. After resting, top the steak with a slice of chilled Cafe de Paris butter. As the butter melts over the hot steak, it will infuse the meat with herbaceous flavors, transforming the dish into an unforgettable experience.

Serving Suggestions and Pairings

Cafe de Paris butter is best served with a simple yet elegant meal. A juicy steak topped with the rich, herby butter can be accompanied by a variety of sides that complement its bold flavors. For a classic pairing, serve the steak with roasted vegetables such as asparagus, Brussels sprouts, or potatoes. These vegetables provide a savory, earthy contrast to the richness of the steak and butter.

For a more refined meal, consider serving the steak with a light salad dressed in a tangy vinaigrette. The freshness of the greens will balance the richness of the steak, while the acidity of the dressing complements the buttery flavors. A glass of full-bodied red wine, such as a Cabernet Sauvignon or Merlot, is the perfect drink pairing, as its bold flavors match the richness of the dish.

Conclusion

In conclusion, Cafe de Paris butter is the ultimate accompaniment to a perfectly cooked steak, elevating the dish with its rich, herbaceous flavors. The combination of fresh herbs, capers, Dijon mustard, anchovy paste, and other seasonings creates a compound butter that adds depth and complexity to the steak, making each bite a flavorful experience. Whether served with a ribeye or sirloin steak, this butter enhances the natural flavor of the beef while providing a delightful contrast to its richness. With a quick preparation time and a few simple ingredients, Cafe de Paris butter transforms an ordinary steak dinner into a luxurious and memorable meal.

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