Rib eye steak with café de Paris cultured butter
This recipe finds its footing with the Café de Paris butter. The choice of steak and how you cook it is entirely up to you, whether it be on a grill, in a pan or under a salamander to whichever doneness you desire. For the purposes of this dish I have cooked rib-eye off the bone, on the braai, prepared between a medium-rare and medium doneness. It is a steak which can stand up to a bit more heat due its intramuscular fat content. Rib-eye can endure these high levels of heat while still remaining pink and juicy. Many chefs call it a self-lubricating steak because the fat renders whilst cooking keeping the meat deliciously juicy and tender. The extra heat allows a transfer between the steak to the butter which will soften and slightly melt it. Don't despair, although the steak is fatty (and we are throwing a load of butter on top of it), rib-eye is still a healthy option, loaded with protein, creatine, blood-aiding iron and large quantities of vitamin B12. Just make sure when choosing beef that you consciously aim to consume free-range and grass fed. Anything else is hurtful to the animal and especially the environment.With a big hunk of quality steak at the forefront of this recipe, it's almost unbelievable that the real star of the show is the butter. You will find the finished butter to be quintessentially French, balanced and indulgent at the same time. I have used the beautiful cultured butter from our supplier Cream of the Crop, which is bursting with natural flavour and a distinctive saltiness from the West coast sea salt that seasons it. For the herbs you will add to the butter, you can choose whatever you prefer or something that is in season or your garden. There are no real rules. I chose parsley, sage, thyme, perennial basil and chives.As mentioned before, use the steaks cooked to the doneness of your choosing. This recipe creates enough butter to garnish four large steaks, so decrease or increase as you see fit. Steak lovers will find this recipe easy to execute and incredibly rewarding and mouth-watering. Enjoy.
- Mixing bowl
- Wooden spoon
- Chopping board
- Sharp knife
- 200 g Cultured butter
- 5 Caperberries
- 1 tbsp Tomato ketchup
- 1 tbsp Dijon mustard
- 2 cloves garlic
- 1/4 white onion
- 30 ml Rozendal green tea vinegar
- 10 g Mixed fresh herbs
- 1/2 tsp Hot smoked paprika
- 4 Beef rib-eye steaks
- Chop the caperberries, onion, garlic and herbs as finely as you can.
- Add the room temperature butter to your mixing bowl as well as the finely chopped ingredients and the paprika, Dijon mustard and tomato ketchup. Mix and fold together until completely incorporated.
- Lay a roll of cling film out over a clean, slightly damp table top (this helps it to stay firm when it's rolled up) and add the butter in a sausage-like shape across the width of the cling-film. Make sure to allow at least an inch of space on either side.
- Roll up the roulade of butter, tightening the edges of the cling film until the roll becomes firm. Now return it to the refrigerator to chill and harden. Once hardened, it is ready to be removed and sliced. Make sure not to leave any cling film behind on the butter. Allow the discs to reach room temperature before placing on the cooked steak.
- Cook the steak to the doneness of your choosing. Garnish the steak with disks of butter to allow them to soften and melt further on the steak while it is resting.