Ingredients

  • Café de Paris style butter:
  • 80g Kerrygold Pure Irish Salted Butter
  • 1 ½ tsp finely chopped parsley
  • ½ tsp chopped fresh thyme
  • 2 tsp capers, chopped
  • 2 anchovies
  • ¼ tsp Dijon mustard
  • ¼ tsp garlic powder
  • A few drops of Worcestershire sauce
  • ½ tsp fresh lemon juice
  • 2 x 600 grams bone in or 2 x 500 grams bone- out good quality aged rib eye steak
  • Butter Basted Ribeye Steak:
  • Olive oil for frying
  • 50g Kerrygold Pure Irish Salted Butter
  • 1 – 2 garlic cloves, peeled and bruised (whole)
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • Salt and Pepper

Directions

  1. Make the café de Paris butter before you cut the steak or while its resting. Add all the Café de Paris ingredients to a small bowl and mash them together until the anchovies have broken up and are well combined.
  2. Season the steak well on both sides with salt and pepper and allow to rest at room temperature for an hour or two before cooking (depending how hot the temp is).
  3. Add olive oil to a heavy skillet such as cast iron and heat. When its hot, sear the steak on all sides including the fat side. You can start with searing the fatty side of the steak to render this off. Flip the steak over a few times. This ensures the steak is more evenly cooked. When it is nearly done take it off the heat.
  4. Wipe down the pan to remove any oil or blackened bits.
  5. Put the pan back on a medium heat and add the butter to the pan along with the garlic, rosemary, and thyme. Allow the butter to bubble.
  6. Put the steak back into the pan and tilting it forward, baste it with the pan butter a few times on both sides until it has finished cooking. Keep flipping and basting. The infused butter flavours the meat so deiciously. Remove from the pan and allow to rest for at least 10 minutes.
  7. Slice the steak and put it on a platter. Add the Café de Paris butter, and if necessary, heat with a blow torch or heat in the microwave until melted. Drizzle the Cafe de Paris butter lavishly over the meat.


You can use bone in or out ribeye steak for this recipe. Adjust the time based on how thick the meat is and whether it has a bone in or not. The cooking time will be totally dependent on the thickness of the meat so there is no exact time here.

A guide to tell when your meat is done, is when the internal temperature of the meat reaches the following temps. Use a meat thermometer to accurately gauge:

Rare: 49C/120F Medium-rare: 54C/130F (this is the best level) Medium: 60C/140F Well done: 71C/160F

Recipe serves 4

RECIPE By: DrizzleandDip Enjoy, Drizzle

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