T-bone with Café de Paris butter

  • Serves: 4
  • Prep time: 25 mins
  • Cook time: 15 mins
  • Method: Grill


  • 4 x T-bone steaks
  • 100g butter, softened
  • 1 garlic clove, crushed
  • 2 tsp Dijon mustard
  • 1/2 tsp baby capers, rinsed, drained, finely chopped
  • 1/4 tsp mild curry powder
  • 1/2 tbsp finely chopped parsley
  • 1/2 tbsp finely chopped chives
  • 1 tsp lemon zest
  • Juice of ¼ lemon
  • 1 tbsp extra-virgin olive oil
  • Shoestring fries, baby rocket, pear and parmesan salad, to serve


  1. Place butter, garlic, mustard, capers, cumin, herbs, lemon zest and juice into a medium bowl. Season and stir vigorously until well combined. Spoon butter mixture along the centre of a piece of foil to form a log. Roll up and twist ends to secure. Place in the fridge for 15 minutes or until firm.
  2. Heat a chargrill pan or barbecue over medium-high heat and cook steaks for 3-4 minutes each side, or until cooked to your liking. Rest steaks on a plate loosely covered with foil for 5 minutes.
  3. Slice butter into rounds and top steaks with butter. Serve with fries and salad.


  • Beef sirloin, scotch or eye fillet steaks would also work well in this recipe.
  • Use your choice of soft herbs in the butter – e.g. mint, coriander and oregano.
  • Use a small food processor to blend butter, if desired.