Beef Steak with Café de Paris Butter

The perfect steak doesn't need a fancy sauce – it needs the right pan and a dollop of Café de Paris butter. BIOL's cast iron grill pan retains heat so intensely that it creates those typical grill marks that truly complete a steak. Quick, impressive, a timeless classic.

Ingredients

• 2 ribeye or rump steaks (approx. 250 g each, at least 2.5 cm thick)
• 2 tbsp vegetable oil with a high smoke point
• Coarse sea salt, freshly ground black pepper
• 2 sprigs rosemary, 2 cloves garlic (smashed)

Preparation

1. Heat grill pan: Heat the cast iron grill pan without oil on induction level 9 for at least 4–5 minutes empty.
2. Sear: Add oil, place steaks – do not move! 2–3 min. until grill marks form. Rotate 90°, another 1–2 min. Flip, repeat the same procedure.
3. Internal temperature: Rare: 48–52°C | Medium Rare: 54–57°C | Medium: 60–63°C
4. Rest: Let rest on a rack for 5 minutes. Serve with a slice of Café de Paris butter.

Café de Paris Butter

100 g soft butter, 1 tsp Dijon mustard, 1 tsp capers, 2 anchovy fillets (optional), 1 tsp curry powder, 1 shallot, 1 clove garlic, fresh thyme & rosemary, lemon zest – cream until smooth, form into a roll, chill.

Nutritional Values (per serving)