Grilled Entrecôte with Café de Paris Butter
Why this recipe works
- Fast, high-heat cooking: A thick steak needs only a short time on a hot grill to develop colour while keeping the centre juicy.
- Herb butter with balance: Parsley, chives, garlic, Dijon and lemon cut through the richness of the butter and beef.
- Instant sauce effect: Adding the butter after resting lets it melt over the steak and pool on the plate like a simple bistro sauce.
Get the most out of this recipe
Timing notes
- Take off the fridge chill: Let the steak lose its chill while the butter is mixed so it cooks more evenly on the grill.
- Rest before saucing: Resting the steak helps keep the meat juicy and prevents the butter from running off too quickly.
- Add butter at the last moment: Spoon the Café de Paris butter over the hot steak just before serving so it melts into a glossy sauce.
Ingredient notes
- Choose a steak with enough thickness: A steak about 2.5 cm thick gives enough time to brown the outside before the centre overcooks.
- Use fresh herbs: Fresh parsley and chives give the butter a cleaner, brighter flavour than dried herbs.
- Finish with lemon to taste: A final squeeze of lemon sharpens the rich butter and makes the beef feel less heavy.
Make-ahead tips
- Make the butter in advance: The Café de Paris butter can be mixed ahead and chilled; let it soften slightly before serving so it melts readily.
- Freeze extra butter: Leftover herb butter freezes well in small portions and can be used later on steak, potatoes or grilled vegetables.
- Reheat leftovers gently: Warm leftover steak in a 180°C (355°F) oven until piping hot, then add the butter at the end so it melts without splitting.
Common mistakes
- Starting on a lukewarm grill: The grill needs to be properly hot before the steak goes on; otherwise the meat can cook through before it browns.
- Forgetting carry-over heat: The steak continues to cook as it rests, so remove it just before it reaches your preferred final doneness.
- Using butter that is too firm: Very cold butter will not melt smoothly over the steak; keep it soft enough to spoon before serving.
Equipment you'll need
Ingredients
Instructions
- Take the steaks out of the fridge so they lose their chill while you make the butter. Finely chop the parsley and chives, and crush the garlic.
- In a bowl, mix the butter with the parsley, chives, garlic, Dijon mustard, black pepper and 2 tsp lemon juice. Stir until evenly combined, then set aside at room temperature.
- Heat the grill to high. Grill the steaks for 2 to 3 minutes per side for medium-rare, or until well browned outside and cooked to your liking.
- Transfer the steaks to a plate and rest for 5 minutes. This keeps the meat juicy and gives you time to warm the plates if you like.
- Put the steaks on warm plates and top each with a generous spoonful of the herb butter. Let it melt over the hot meat, then finish with a squeeze of lemon to taste and serve with the butter pooling on the plate.
Recipe notes
Tips
- For the best crust, make sure the grill is properly hot before the steaks go on and avoid moving them around too much.
- If you have a thermometer, aim for 52°C (125°F) for medium-rare after resting, or cook a little longer for medium.
- If serving anyone who is pregnant, elderly, or immunocompromised, cook the steaks to at least medium and ensure they are piping hot throughout.
Substitutions
- Replace Fresh parsley with Fresh chives for a more chive-forward butter.
- Replace Lemon with Dijon mustard for a sharper, more mustard-led finish.
Storage
- Refrigerate up to 3 days
- Keep leftover Café de Paris butter in an airtight container in the fridge and use within 3 days, or freeze for up to 2 months. Reheat steak gently in a 180°C (355°F) oven until piping hot, then add the butter at the end so it melts without splitting.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Milk Mustard
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