Instructions

• Make the café de Paris butter: let 80 grams Kerrygold salted butter soften at room temperature, then add 1 ½ tsp finely chopped parsley, ½ tsp chopped fresh thyme, 2 tsp capers (chopped), 2 anchovies (finely chopped), ¼ tsp Dijon mustard, ¼ tsp garlic powder, a few drops of Worcestershire sauce and ½ tsp fresh lemon juice. Mash everything together in a small bowl until the anchovies are broken up and the mixture is well combined. Shape into a log or a spoonable dollop and refrigerate briefly if you want it firmer.
• Season the steaks on both sides with salt & pepper. Let them rest at room temperature for 1–2 hours (depending how warm your kitchen is) so they come up toward room temperature.
• Preheat a heavy skillet (cast iron recommended) over high heat. Add enough olive oil to coat the pan and heat until the oil is shimmering.
• Sear the steaks: place the steaks in the hot pan and sear the fat edge first (to render it), then sear each flat side. Flip the steaks a few times while searing so they develop an even, deep brown crust on all surfaces.
• When the steaks are nearly at your desired doneness, remove them from the pan and set aside. Wipe the pan clean with paper towels to remove excess oil and any blackened bits.
• Return the wiped pan to medium heat and add 50 grams Kerrygold salted butter, the 1–2 garlic cloves (peeled and bruised but left whole), 1 sprig fresh rosemary and 2 sprigs fresh thyme. Allow the butter to melt and bubble gently so it infuses with the herbs and garlic without burning.
• Put the steaks back into the pan. Tilt the pan and spoon the melted herb butter over the steaks repeatedly, flipping and basting both sides until the steaks finish cooking to your preferred doneness.
• Remove the steaks from the pan and let them rest on a cutting board for at least 10 minutes.
• Slice the rested steaks, arrange on a platter, and add slices or dollops of the café de Paris butter on top. If the café de Paris butter is too firm, warm it briefly with a blow torch or a short burst in the microwave until softened, then spoon or drizzle it over the meat.