Ribeye Steak with Café de Paris Butter, Crispy Potatoes & Red Wine Jus

By Bo

Entrecôte fried in butter with garlic and thyme, served with homemade Café de Paris butter, crisp oven-roasted baby potatoes and a red wine jus.

• Servings: 4
• Prep time: 30 min
• Cook time: 45 min
• Total time: 75 min

Ingredients

• 4 ribeye steaks (approx. 250–300 g each, room temperature)
• Salt (flaky sea salt)
• Freshly ground black pepper
• 2 tbsp neutral oil (e.g. canola)
• 50 g butter
• 2 garlic cloves (crushed)
• 2 sprigs of fresh thyme
• 150 g butter, room temperature
• 1 shallot (finely chopped)
• 1 garlic clove (grated)
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp capers (finely chopped)
• 1 tbsp fresh parsley (finely chopped)
• 1 tsp tarragon (fresh or dried)
• ½ tsp paprika
• ½ tsp curry powder
• 1 pinch of cayenne pepper
• 1 tsp lemon juice
• 1 tsp anchovy brine (optional, but authentic)
• Salt & black pepper
• 800 g baby potatoes
• 3 tbsp olive oil
• Salt, rosemary
• 2 dl red wine
• 1 dl veal stock
• 1 shallot (finely chopped)
• 1 tsp sugar
• 1 tbsp butter

Instructions

1. Café de Paris butter (make first)
2. Mix all the ingredients thoroughly.
3. Taste and adjust seasoning – it should be complex, tangy, and spiced.
4. Place on plastic wrap and roll into a log.
5. Chill for at least 1 hour (preferably longer).
6. Potatoes
7. Preheat the oven to 220°C.
8. Halve the potatoes and toss with oil, salt, and rosemary.
9. Roast for 30–40 minutes until golden and crispy.
10. Red wine jus
11. Sauté the shallot gently in a little butter.
12. Add the sugar → lightly caramelize.
13. Pour in the red wine and reduce by half.
14. Add the veal stock and reduce until you have a smooth, glossy sauce.
15. Mount with a knob of butter to finish.
16. Ribeye steak (the main event)
17. Salt the meat 30 minutes before searing.
18. Heat a skillet (get it smoking hot).
19. Add the oil → then lay in the meat.
20. Sear:
21. 2–3 minutes per side for medium-rare.
22. Add butter, garlic, and thyme → baste the meat continuously during the final minute.
23. Let the meat rest for 5–10 minutes.
24. 🍽️ Plating (make it grand)
25. Arrange the potatoes as a base.
26. Neatly slice the ribeye.
27. Top with 1–2 slices of Café de Paris butter (watch it melt sensually…).
28. Drizzle the red wine jus around the plate.
29. Garnish with fresh herbs.
30. ✨ Next-level luxury (if you want to go all out)
31. Serve alongside grilled asparagus or haricots verts.
32. Shave a little fresh truffle over top (to flex).
33. Pour a glass of bold red wine (Cabernet Sauvignon or Bordeaux).