📝 About This Recipe
Transport yourself to a bustling Parisian bistro with this quintessential French classic, featuring a perfectly seared steak crowned with a melting disc of herb-infused butter. The Beurre Maître d’Hôtel is a legendary 'compound butter' that marries high-quality fat with the bright acidity of lemon and the peppery freshness of flat-leaf parsley. As the butter cascades over the hot meat, it creates an instantaneous, velvety sauce that elevates a simple cut of beef into a gourmet masterpiece.
🥗 Ingredients
Beurre Maître d’Hôtel (Compound Butter)
- 1/2 cup Unsalted high-fat European butter (softened to room temperature)
- 3 tablespoons Fresh flat-leaf parsley (very finely minced)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Maldon sea salt (or fine fleur de sel)
- 1/4 teaspoon White pepper (finely ground)
- 1 teaspoon Shallot (minced into a paste (optional but recommended))
The Steaks
- 2 pieces Ribeye or New York Strip steaks (12-14 oz each, cut 1.5 inches thick)
- 2 tablespoons Neutral oil (grapeseed or avocado oil for high-heat searing)
- 1 tablespoon Kosher salt (for dry-brining)
- 1 teaspoon Black pepper (coarsely cracked)
- 2 pieces Garlic cloves (smashed)
- 2 sprigs Fresh thyme (for the pan aromatics)
👨🍳 Instructions
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1
Start by making the butter: In a small glass bowl, cream the softened butter with a spatula until it is completely smooth and supple.
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2
Fold in the minced parsley, lemon juice, sea salt, white pepper, and shallot paste. Stir vigorously until the lemon juice is fully emulsified into the fat; it may look broken at first, but keep stirring.
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3
Spoon the butter onto a sheet of parchment paper or 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 until firm.
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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 and cracked black pepper. Press the seasoning into the meat to ensure it adheres.
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6
Heat a heavy cast-iron skillet over medium-high heat until it begins to wisps with smoke. Add the neutral oil and swirl to coat.
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7
Carefully lay the steaks into the pan, laying them away from you to avoid oil splashes. Press down slightly to ensure even contact.
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8
Sear the steaks for 3-4 minutes without moving them to develop a deep, mahogany crust. Flip the steaks.
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9
Add the smashed garlic and thyme sprigs to the pan. Cook for another 3-4 minutes for medium-rare (internal temperature of 130°F/54°C).
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10
During the last minute of cooking, use a spoon to baste the steaks with the rendered fat and juices in the pan.
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11
Remove the steaks from the pan and transfer them to a warm plate or cutting board. Let them rest for 5-7 minutes.
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12
While resting, slice the chilled Maître d’Hôtel butter into thick rounds (about 1/2 inch thick).
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13
Place a generous disc of the butter on top of each hot steak. The residual heat will slowly melt the butter, creating a glossy green sauce.
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14
Garnish with an extra sprinkle of fresh parsley and serve immediately while the butter is still cascading down the sides.
💡 Chef's Tips
Use European-style butter (like Kerrygold or Plugra) because its lower water content results in a creamier, richer sauce. Ensure the parsley is bone-dry before mincing; wet parsley will turn the butter into a swampy green mess rather than a vibrant speckled one. If the lemon juice won't incorporate, your butter might be too cold; let it sit for 5 more minutes and try whisking again. Always rest your steak! Cutting into it too early will cause the juices to run out, preventing the butter from emulsifying with the meat's natural essence. Make a double batch of the butter; it freezes beautifully for up to 3 months and is amazing on grilled fish or roasted vegetables.
🍽️ Serving Suggestions
Classic French Fries (Pommes Frites) to soak up the melting herb butter. A simple butter lettuce salad with a sharp Dijon vinaigrette to cut through the richness. A glass of bold Cabernet Sauvignon or a structured Bordeaux. Steamed asparagus or roasted haricots verts with toasted almonds. Crusty sourdough baguette for mopping up the final drops of the parsley butter sauce.