New York Steak

Imagine achieving restaurant-quality perfection with a simple, elegant flourish. The method is a secret once guarded by the finest European brasseries, but the technique is as simple as searing a steak. Welcome to the art of the Café de Paris steak, a dish where the star isn't just the prime cut of New York strip, but the magnificent, aromatic compound butter that melts over it—the legendary beurre Café de Paris. This is not a mere herb butter. This is a symphony of nearly twenty-five spices, herbs, and secret ingredients, each playing its part in a complex and unforgettable harmony. The exact recipe is a closely held treasure, but its notes include the gentle heat of paprika and curry, the subtle sweetness of marjoram and tarragon, the sharp tang of capers and mustard, and a whisper of citrus and anchovy that ties it all together… and Cognac?.. It’s a flavor that is at once rich, piquant, creamy, and utterly unique. The beauty of our preparation is in its modern convenience. We have done the painstaking work for you, blending these precious ingredients into a ready-to-go, frozen spiced butter block. Your culinary masterstroke is now effortless.

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The legend on your plate...

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Café de Paris Base

In a hot skillet, sauté the minced shallots in olive oil until soft and fragrant. Deglaze the pan with Madeira. Add the cognac, and carefully flambé to burn off the alcohol. Allow the flames to subside naturally. Spread this mixture onto a plate or tray to cool to room temperature as quickly as possible.
In a bowl, combine the cooled shallot mixture with all the remaining ingredients except for the butter. Stir well.
Cover the bowl and let the mixture macerate in the refrigerator for at least 24 hours. This allows the flavors to meld safely. After macerating, puree the mixture in a food processor until smooth. Add the softened butter and pulse.
Spread onto plastic wrap and roll into a tight cylinder. Freeze until solid.

Storage

Café de Paris butter can be stored in the freezer for up to 4 months.

Prepare the Steak

Prepare steaks an hour prior cooking. Pat the steaks completely dry with paper towels. Rub lightly with a high-smoke-point oil (like grapeseed) and season generously with your fleur de sel or Celtic grey salt just before cooking.
Heat a heavy cast-iron skillet or griddle over high heat until it is very hot and just starting to smoke. Place the steaks in the hot pan. Sear without moving them for the desired time to form a deep brown crust.
*For a 1-inch (2.5 cm) thick steak, aim for approximately 3-4 minutes per side for medium-rare. Adjust time based on thickness and desired doneness.
In the last minute of cooking, place a portion of the frozen Café de Paris butter on top of the steak. The residual heat will gently melt it into a sauce. Let meat rest 5 minutes before serving.

Optional Finishing

If the butter needs more help to melt, you can briefly pass it under a hot broiler/salamander or use a blow torch for a few seconds, but be careful not to cook the steak further. Enjoy!