📝 About This Recipe
Transport your kitchen to a high-end Parisian bistro with this quintessential French steakhouse classic. At its heart is the Maître d'Hôtel butter, a luxurious compound of high-quality dairy, bright lemon, and fresh parsley that melts into a savory sauce upon hitting the hot, seared meat. This dish celebrates the marriage of a perfectly caramelized crust and the rich, creamy decadence of cultured butter, elevating a simple steak into a gourmet masterpiece.
🥗 Ingredients
The Maître d'Hôtel Butter
- 1/2 cup Unsalted European-style butter (softened to room temperature)
- 2 tablespoons Fresh flat-leaf parsley (very finely minced)
- 1 teaspoon Lemon juice (freshly squeezed)
- 1 tablespoon Shallot (minced into a paste)
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon Freshly cracked black pepper
The Steak
- 2 pieces Ribeye or New York Strip steaks (12-14 oz each, at least 1.5 inches thick)
- 2 tablespoons Grapeseed or Vegetable oil (high smoke point oil)
- 1 tablespoon Kosher salt (for dry-brining)
- 2 tablespoons Unsalted butter (for pan-basting)
- 3 pieces Garlic cloves (smashed)
- 3 sprigs Fresh thyme
👨🍳 Instructions
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1
Start by making the compound butter. In a small mixing bowl, combine the softened butter, minced parsley, lemon juice, shallot paste, salt, and pepper.
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2
Using a rubber spatula, whip the butter mixture until all ingredients are evenly incorporated and the butter is light and airy.
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3
Place the butter on a piece of plastic wrap. Roll it into a tight log (about 1.5 inches in diameter), twisting the ends like a candy wrapper. Refrigerate for at least 1 hour to firm up.
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4
Remove your steaks from the refrigerator 45 minutes before cooking. Pat them extremely dry with paper towels on all sides.
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5
Season the steaks generously with kosher salt. Allow them to sit at room temperature; this ensures even cooking and helps form a superior crust.
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6
Heat a heavy cast-iron skillet over high heat until it begins to lightly smoke. Add the grapeseed oil and swirl to coat the pan.
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7
Carefully lay the steaks into the pan, laying them away from you to avoid oil splatter. Press down slightly to ensure maximum contact.
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8
Sear the first side for 3-4 minutes without moving them, until a deep, mahogany-brown crust has formed.
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9
Flip the steaks. Immediately add the 2 tablespoons of plain butter, smashed garlic cloves, and thyme sprigs to the pan.
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10
Tilt the pan slightly so the melting butter pools at the bottom with the aromatics. Use a large spoon to continuously baste the steaks with the hot, foaming butter for 2-3 minutes.
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11
Check the internal temperature with a meat thermometer. For medium-rare, pull the steaks at 125°F (52°C) as the temperature will rise during resting.
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12
Transfer the steaks to a warm plate or cutting board. Let them rest for 8-10 minutes to allow the juices to redistribute.
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13
While the steak is resting, slice two thick rounds (about 1/2 inch) of the chilled Maître d'Hôtel butter.
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14
Place the butter rounds directly onto the hot steaks just before serving, allowing the residual heat to melt the butter into a glossy, herbaceous sauce.
💡 Chef's Tips
Always use European-style butter (like Kerrygold) for the compound butter; its higher fat content creates a silkier mouthfeel. Don't skip the resting period—cutting into the steak too early will cause all the delicious juices to run out onto the board. If the lemon juice isn't incorporating into the butter, add it drop by drop while whisking vigorously. Ensure the steak is bone-dry before it hits the pan; moisture is the enemy of a good sear. For an extra punch, add a tiny pinch of cayenne pepper or a teaspoon of Dijon mustard to the butter mixture.
🍽️ Serving Suggestions
Serve alongside crispy, double-fried French fries (Pommes Frites) to soak up the melting butter. A side of garlicky sautéed haricots verts (French green beans) provides a fresh, crunchy contrast. Pair with a bold, tannic red wine like a Cabernet Sauvignon or a Bordeaux to cut through the richness of the butter. A simple arugula salad with a light vinaigrette helps cleanse the palate between rich bites. For the ultimate steakhouse experience, serve with a side of creamy mashed potatoes or a wedge salad.