Want to know the secret how to turn steak into something extraordinary, with very little effort? We’ll show you how to bring a little Paris into New York in your very own kitchen.
perfect New York steak with Paris butter
- 2 x bone in rib eye fillet steak on the bone
- olive oil
- sea salt and freshly ground black pepper
for the Paris butter
- 125g butter, softened
- 1 tablespoon parsley, finely chopped
- 1 tablespoon capers, finely chopped
- 1 clove garlic, crushed
- 1 tablespoon seeded mustard
First make the Paris butter. Place the softened butter parsley capers, crushed garlic and mustard into a medium bowl and mix well. place butter onto plastic wrap, roll in wrap and shape into a cylinder. Wrap thoroughly in another sheet of cling wrap and place butter into the freezer until required.
Either preheat your BBQ to medium high or griddle pan to medium high and oven to 150°C
Rub olive oil over the steaks and season well on both sides with sea salt and freshly ground black pepper. Place the steaks on to the preheated BBQ grill or griddle pan and cook about 6 minutes depending on the size of your steaks. Turn and cook for a further 2 to 3 minutes. Remove the steaks from the grill and close the cover and cook indirectly away from the flame using indirect heat on the BBQ for a about 6 – 8 minutes for medium rare or till cooked to your liking. If your using a griddle pan remove the steaks and place them on a oven tray in the oven 150°C for 6 minutes (medium-rare)
Remove steaks from the oven or BBQ and allow them to rest covered in foil for 3-4 minutes. Place the cooked steaks onto a serving plate or board and top each with two 1 cm slices of Paris butter. Serve with sauté potatoes or fat chips and a side salad. Serves 2.
Tip: Paris butter is also delicious when you add a couple of anchovies. It can be stored in the freezer for up to 6 months.