Cafe Paris Steak with Compound Butter

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Ingredients

• 2 bone-in ribeye steaks
• 1/2 pound (2 sticks) butter
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped shallots
• 1 teaspoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon paprika
• 1 teaspoon curry powder
• 1 teaspoon Worcestershire sauce
• 1 tablespoon freshly chopped tarragon
• 1 tablespoon freshly chopped parsley
• 1 teaspoon finely chopped anchovies
• Salt and pepper to taste
• Hot sauce to taste

Instructions

1. Prepare the compound butter by mixing finely chopped garlic, shallots, lemon juice, Dijon mustard, paprika, curry powder, Worcestershire sauce, tarragon, parsley, anchovies, salt, pepper, and hot sauce with softened butter.
2. Roll the compound butter in plastic wrap and refrigerate until firm.
3. Salt the ribeye steaks 24 hours in advance and cook in a hot pan until golden brown on both sides.
4. Finish cooking the steaks in a preheated 450°F oven for 10-12 minutes.
5. Let the steaks rest and top each with a slice of compound butter.
6. Prepare roasted garlic potatoes by sautéing cooked potatoes with garlic, olive oil, parsley, salt, and pepper.
7. Make a simple salad dressing with olive oil, lemon juice, garlic, shallots, and tarragon.
8. Toss Watercress and arugula in the dressing for the salad.
9. Serve the Cafe Paris steaks with compound butter alongside roasted garlic potatoes and a side of dressed salad. Enjoy!

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