Steak of your choice, with Café de Paris butter glaze

This is where Café de Paris compound butter shines. To be the perfect topping to the perfect steak.

Once used, our customers can't imagine a steak prepared in their home without finishing it out with a healthy slice of Café de Paris. When Joel and Meg owned Three Doors Down, a French-style bistro in Colorado, the most popular dish on the menu was Joel's Trois Filet. Three small portions of premium beef tenderloin steak, each topped with a different sauce: A Choron sauce, au Poivre (green peppercorn), and Café de Paris butter. If you try this at your next dinner party or special dinner for two, your guests with remember not just the good company and conversation, but also the food will have them talking long after they've gone home.

Begin with your steak of choice (Joel likse a nice fatty rib-eye and Meg prefers a small tenderloin) and let it sit out at least 30 minutes with a bit of kosher salt sprinkled on top. Turn at 15 minutes and sprinkle the other side. This will draw out the moisture and tenderizes it all at once. A dry steak is a well seared steak. Meanwhile, turn oven to 200 degrees F.

While the steak sits, get our your best seasoned skillet or stove top grill. Cast iron, seasoned high carbon steel, or nonstick is best. If not using a pan that won't allow the meat to stick, coat it with half clarified butter and half avocado oil. You want something with a high flashpoint so you can get that beautiful sear.

Once your steak is ready, turn up the heat on your skillet until it begins to smoke, and place steak in the middle of the pan. For medium-rare, we like to let it cook for at least two minutes on each side until a nice carmelized sear has formed. No peeking! Turn steak and repeat. For a different doneness, you probably know how long you need it to cook.

Once done, place in oven to rest, two minutes on each side. Remove steak(s) from the oven and crank up the broiler to 500. Now is when the fun starts.

Once the oven is up to temperature, cut a nice healthy slice of Café de Paris butter from the roll and place atop your beautiful steak. Put under the broiler and watch the magic happen. Not really, keep that oven door shut!

After about 90 seconds you can peek. If the butter has not melted down and beginning to turn brown and glaze, shut the door and wait another 30-60 seconds. It should be bubbling and sizzling when you take it out.

Now cut a piece, pop it in your mouth and prepare to bliss out.

Hint: Goes wonderfully with Escargot Butter toasted french bread.