Café de Paris Butter for Steak

Step 1: Place the butter ingredients in a bowl and mix until combined.

Step 2: Place the butter on plastic wrap and roughly shape it into a 20 cm (8-inch) log using spatulas or butter knives.

Step 3: Roll up the plastic wrap, then twist the ends tightly. As you tighten the ends, the butter will form a neat, firm log.

Step 4: Tie the ends if needed to hold the shape. Refrigerate for 3 hours or until firm.

Step 5: To use, slice the cold butter into 0.7 cm (1/3-inch) slices, then let them soften to room temperature so they melt more easily. Place the slices on hot steak so the butter melts; use 2 slices per steak. Refrigerate leftover butter for 3 days or freeze it for 2 months, preferably pre-sliced for ease of use.

Step 6: Take the steak out of the fridge 30 minutes before cooking to bring it to room temperature.

Step 7: Pat the steaks dry with paper towels.

Step 8: Heat the oil in a heavy-based skillet over high heat until very hot and smoking.

Step 9: Sprinkle both sides of each steak generously with salt and pepper, then immediately place the steaks in the skillet.

Step 10: For steaks 2 cm (3/4 inch) thick, cook the first side for 2 minutes, then turn and cook the other side for 2 minutes. For medium rare, the stated temperature is 52°C (125°F); use the doneness chart for other temperatures.

Step 11: Transfer the steaks to a warm plate, cover loosely with foil and rest for 5 to 10 minutes before serving.

Step 12: Refrigerate leftover steak for 3 days or freeze it for 2 months.