Cowboy Steak and Cafe De Paris Butter

Ease of Preparation: Hard

Yield: 2 servings

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.

We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

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Ingredients: 

For the Steak

• 1 cowboy ribeye
• Canola oil for seasoning
• 2 tsp kosher salt
• 4 tablespoons cold butter
• 1 bunch fresh thyme
• Whole head of garlic

For the Butter

• 200 grams unsalted butter, room temperature
• 1 shallot, finely diced
• 1 clove garlic, finely grated
• 5 anchovy filets, chopped
• 2 tbsp lemon juice
• 2 tbsp Worcestershire sauce
• 1 tsp curry powder
• 1 tsp paprika
• 3 tsp tarragon, finely chopped
• 3 tsp flat leaf parsley, finely chopped
• 5 tsp kosher salt

 

Method: 

To Make the Butter

1. Mix all ingredients with room temperature butter. Use immediately or wrap and place in the fridge.

For the Steak:

1. Season the steak with canola oil and salt.
2. Sear in a cast iron pan or on a flat grill top, until all sides are golden brown.
3. Place in an oven for about 10 minutes or until the internal temperature reaches 125F.
4. Remove and let rest for 15 minutes.
5. To finish your steak, place back into a hot cast iron pan, add in cold butter, thyme and garlic and baste.
6. Slice steak and serve with compound butter on top.