Entrecôte with Café de Paris Butter and Herb Salad

Steps

1. Step 1

   Put the softened butter in a bowl with the anchovies, capers, mustard, minced shallot, garlic, ketchup, Worcestershire, paprika, curry powder, parsley, chives, tarragon, thyme, lemon juice, fine salt and a few grinds of pepper. Mash and stir with a fork or spatula until everything is evenly combined and the butter looks speckled.

   10 min

   • 1 cup unsalted butter
   • 4 oil-packed anchovy fillets
   • 1 tbsp capers
   • 1 tbsp Dijon mustard
   • 1 small shallot
   • 1 clove garlic
   • 1 tsp ketchup
   • 1 tsp Worcestershire sauce
   • 1/2 tsp sweet paprika
   • 1/4 tsp curry powder
   • 2 tbsp flat-leaf parsley
   • 1 tbsp chives
   • 1 tbsp tarragon leaves
   • 1 tsp thyme leaves
   • 2 tsp lemon juice
   • 1/2 tsp fine salt
   • black pepper
2. Step 2

   Scrape the butter onto a sheet of parchment or plastic wrap, roll it into a log about 2 inches thick, twist the ends closed and chill until firm, at least 1 hour (or up to 5 days; it also freezes well).

   1 hr, hands-off

3. Step 3

   Take the steaks out of the fridge 30 minutes before cooking. Pat them completely dry and season all over, generously, with kosher salt and black pepper.

   30 min, hands-off

   • 2 boneless ribeye steaks, about 1 1/4 in thick (12 oz each)
   • kosher salt
   • black pepper
4. Step 4

   Heat the oil in a heavy skillet (cast iron is ideal) over high heat until it just begins to smoke. Lay in the steaks and sear without moving them for 3 to 4 minutes, until a deep brown crust forms. Flip and sear 3 to 4 minutes more for medium-rare (an instant-read thermometer in the center should read 125°F). Stand them on their fatty edge for 30 seconds at the end to render it.

   8 min

   • 2 boneless ribeye steaks, about 1 1/4 in thick (12 oz each)
   • 1 tbsp neutral oil
5. Step 5

   Move the steaks to a board or warm platter and let them rest 8 to 10 minutes. Resting is what keeps the juices in, so don't skip it.

   10 min, hands-off

6. Step 6

   While the steaks rest, toss the herbs and greens with the sliced shallot in a bowl. Add the lemon juice, olive oil and a little flaky salt and toss gently with your hands just before serving.

   5 min

   • 3 cups mixed tender herbs and greens (parsley, chervil, tarragon, watercress, arugula)
   • 2 shallot
   • 1 tbsp lemon juice
   • 2 tbsp extra-virgin olive oil
   • flaky salt
7. Step 7

   Slice the steaks against the grain into thick strips and fan them onto plates. Cut the chilled butter into 1/2-inch rounds and lay 1 or 2 on each portion while the meat is still hot so it melts into a sauce. Pile the herb salad alongside and serve right away.

   5 min

   • 2 boneless ribeye steaks, about 1 1/4 in thick (12 oz each)

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026