There are few steakhouse traditions as enduring as finishing a perfectly grilled ribeye with Cafe de Paris butter. The butter itself dates back to the 1930s, when it was popularized at the Cafe de Paris restaurant in Geneva. What began as a closely guarded house recipe quickly became legendary for the way it transformed simple grilled beef into something deeply aromatic, savory, and unmistakably indulgent. Nearly a century later, it remains one of the most iconic compound butters ever paired with steak.

The ribeye is already one of the most expressive cuts on the grill, rich with marbling and a natural tenderness that rewards high heat and confidence. By seasoning the steaks with Revolution Barbecue Texas Beef BBQ Rub, the beef flavor is amplified rather than masked. The rub brings salt, pepper, and savory balance that complements the natural richness of prime ribeye while setting the stage for the butter to do its work.

Cafe de Paris butter is not subtle, and that is exactly the point. It delivers Dijon sharpness, herbaceous freshness, gentle warmth, and a deep umami backbone that melts directly into hot beef. As it softens over the steak, it becomes a sauce without effort, pooling into every cut surface and turning a classic grilled ribeye into a steakhouse experience rooted in history and finished over live fire.