BBQ Irish Grass-Fed Steak with Café de Paris Butter

Fri, 17 July 2026

Serves: 4

Prep time: 15 minutes (plus chilling time for the butter)

Cook time: 8–12 minutes

Ingredients

For the Steaks

4 Irish grass-fed sirloin, ribeye or fillet steaks (220–250g each), at room temperature

2 tbsp rapeseed oil or olive oil

Sea salt

Freshly ground black pepper

Café de Paris Butter

150g unsalted butter, softened

1 shallot, very finely diced

2 garlic cloves, finely grated

1 tbsp Dijon mustard

1 tsp Worcestershire sauce

1 tsp capers, finely chopped

1 tsp anchovy paste (optional)

½ tsp ground turmeric

½ tsp smoked paprika

1 tbsp chopped flat-leaf parsley

1 tbsp chopped fresh chives

1 tsp chopped fresh tarragon

Zest of ½ lemon

1 tsp lemon juice

Freshly ground black pepper

To Serve

BBQ asparagus

Charred baby gem lettuce

Grilled lemon halves

Method

Make the Café de Paris Butter

In a bowl, combine the softened butter with the shallot, garlic, Dijon mustard, Worcestershire sauce, capers, anchovy paste (if using), turmeric, smoked paprika, parsley, chives, tarragon, lemon zest and lemon juice. Season with a few grinds of black pepper and mix until smooth.

Spoon the butter onto a sheet of cling film or baking paper, roll into a tight log and chill until firm.