Grilled Ribeyes with Cafe de Paris Butter
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.
Prime Ribeye Steaks with Cafe de Paris Butter
2
25 minutes
3.15 hours
980
American
Main Dish
Great steak does not rely on complexity. It relies on restraint, timing, and respect for the cut. Ribeye has always been my go-to when I want maximum flavor without overthinking the process. The marbling does the heavy lifting, and the grill provides the contrast between crust and tenderness that makes steak worth lighting the coals for in the first place.
This recipe leans into that philosophy while borrowing a finish that dates back to the 1930s. Cafe de Paris butter was originally created in Switzerland as a signature accompaniment to grilled beef, designed to melt instantly and coat the steak in layers of herb, spice, and savory depth. Nearly one hundred years later, it still does exactly what it was intended to do. Elevate beef without distracting from it.
Making the butter ahead of time allows the flavors to fully emulsify and settle, which is why chilling matters as much as mixing. Seasoning the steaks with Revolution Barbecue Texas Beef BBQ Rub keeps the focus squarely on beef, building a seasoned crust that stands up to the richness of the butter. Grilling with the Just Keep Flipping method ensures even cooking and a consistent crust, letting both the steak and the butter shine.
Ingredients
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- 2 boneless USDA Prime ribeye steaks, 16 ounces each
- 2 tablespoons Revolution Barbecue Texas Beef BBQ Rub
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- 2 sticks unsalted European style butter, softened
- 2 tablespoons Dijon mustard
- 1 tablespoon finely chopped flat-leaf parsley
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped tarragon
- 1 teaspoon finely chopped thyme
- 1 shallot, finely diced
- 1 tablespoon capers, drained
- 3 anchovy fillets or 1 teaspoon anchovy paste
- 2 garlic cloves, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon mild curry powder
- 1/2 teaspoon paprika
Directions
- Make the Cafe de Paris butter: In a bowl, combine the softened butter, Dijon mustard, parsley, chives, tarragon, thyme, shallot, capers, anchovy, garlic, Worcestershire sauce, curry powder, and paprika, mixing thoroughly with a spatula until smooth, cohesive, and fully emulsified.
- Shape and chill the butter: Transfer the butter onto a sheet of cling wrap, shape into an 8-inch log, roll tightly, twist the ends to secure, and refrigerate for at least 3 hours until firm.
- Season the steaks: Pat the ribeye steaks dry and season all sides generously with Revolution Barbecue Texas Beef BBQ Rub, then allow them to rest at room temperature while the grill heats.
- Prepare the grill: Set up the grill for direct cooking with lump charcoal and preheat until the grates are hot enough to sear.
- Grill the steaks: Place the ribeyes over direct heat and cook using the Just Keep Flipping method, flipping every 2 minutes for a total of 10 to 12 minutes, until the internal temperature reaches 125 to 128 degrees Fahrenheit for medium-rare, adjusting for thickness.
- Rest, slice, and finish: Remove the steaks from the grill, rest for 5 to 10 minutes, slice thinly across the grain, and spoon Cafe de Paris butter over the warm sliced steak so it melts into the meat before serving.
