Hello There Friends! Cafe de Paris Steak is a classic French-inspired dish featuring a ribeye steak topped with a rich, flavorful compound butter. This butter, known as “Cafe de Paris butter,” is a blend of herbs, spices, and a few secret ingredients that melt over the hot steak, creating a delicious sauce. Paired with roasted garlic potatoes and a fresh watercress salad, this recipe will transport you to a cozy bistro in Paris. Enjoy this gourmet dish at home for a special dinner occasion. Let me know what you think in the comments below!
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36 Comments
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Of cuuse we are Fraench! Why else would we have these funny aksaants?!
Don't care what you do to it or how much butter and herbs you drown it in, I will not eat a pan fried steak. Grill the steak. The steak wants to be grilled.
Hello chef, been watching your videos for awhile now, did you have any favorite mussel dishes or food from your childhood that brought back memories?
Chef, If you can't taste the anchovies in the butter, then why do you need to put them in?
I love your face, Chef Jean-Pierre! You are always happy and surprised with every dish that you cook favor! I LOVE U!
Chef Jean-Pierre is the best chef on YouTube and it isn’t even close!
You honestly make my day every time I watch one of your videos, one of the coolest chefs in the world!
The herb butter is a revelation! Thanks for sharing with us Chef JP.
I also tried, though being warily, mixing with a spatula insted of mixing machine. But I must admit not only that it works for newbies, the result is even better! Because mixing machine delivers, even at lowest speed, very quickly wet spots of oil.
And the role-in-the-foil trick is also an enrichment of my skills (though I don‘t like these foils because of the plastiziser chemicals).
…and three sticks for Chicken Kiev are waiting in the freezer to be served 🤣😎🤣
my dear jean, I have a problem, I have to make sex boneless lamb, for a large crowd, I want to make it a couple.e of days ahead please please please help Thank you in advance love you
Chef Jean Pierre, I have a question. You have never made a video about corned beef that I can find. Do you like corned beef? Is it because it’s so easy to make? I’m really curious why you don’t have any corned beef videos. It’s one of my favorites!
Just found you and what a find , your a legend you are fella can’t wait to level up my 🧑🍳
Chef, when I lived in Europe, in the 80’s the trend was to cure the filet mignon in a oil filled jar with 11-12 spices for a month, then chop it, mix with egg, shallots, cornichons etc. would you know of this practice? I would LOVE to recreate that recipe…
I'm also watching the younger version of you, chef – The Sunshine Cuisine. It's funny when I close my eyes, it's the old chef that plays in my head.
Hello, Chef. I saw an older video of one of your T.V. shows where you mention the best chocolate cake ever made. Could you please give us that recipe. Love your channel, best one on Youtube or anywhere else.
You have taught me SO much. I made your brined pork tenderloin and got major wifey points with the hubs! The look on his face when he took the first bite was worth every bit of the work. It smelled amazing! (I couldn't eat it or the wine reduction sauce because I have alpha-gal allergy. But I did love the spinach!). I can't wait to try this recipe, too. You really know how to make cooking enjoyable! My birthday is fast approaching and my "hint list" this year was all links to stuff from your store, LOL.
Chef, my mom is from Sicily and is going back to visit family. I want to surprise her for her birthday with some of your salts and olive oils. Any recommendations on things she might like?
Thanks chef, I made the compound butter and steak 🥩. While for me it cannot compare to your amazing Steak au poivre recipe that I have made dozens of times it’s a nice change of pace and enjoyable. Thanks again!
Chef Jean-Pierre, You make us to learn with great quality as a teacher and on top of that, your good theatrical disposition make us a lot of fun! I discovered your channel recently and after watching some videos, I noticed that probably you use refined salt, from what it seemed to me… It's not healthy, it's really dangerous and should stop being consumed by people as it only contains 2 (sodium chloride) of the 92 minerals and trace minerals that exist in seawater, and the whole sea salt (as it is taken from seawater) is the best. Natural Celtic Salt is the most complete and healthy, being collected by hand/artisan method; It has 82 minerals in its balanced composition, and in addition to the essential potassium and calcium, it has magnesium (necessary in around 3 hundred internal processes daily); Magnesium in its 3 variants, essential for the harmonious and vital functioning of our organism. This Celtic salt enhances the flavor of cooking, allows the body to hydrate at the cellular level and profoundly benefits the entire organism by daily replenishing minerals essential to life! Himalayan salt contains 75 minerals, without the advantage of the 3 magnesium variants. Thinking that you have thousands of followers, you can help them to become healthy… It would be good to have one or more programs that include focus on this very important topic as there are so many people with health problems that exist due to lack of this knowledge! Barbara O'Neill's SHOCKING Salt Discovery: The Truth Nobody Told You! https://www.youtube.com/watch?v=IP5zShv9PRg »»» (and, very important to drink good quality water with a grain of Céltic Salt!). Thank You! 🍀🌟🥰
REQUEST FOR MASSAKA
You're amazing chef. Your cooking is not just cooking, it's life at its best, simple, elegant, joyful.
Try Butter with Ginger 😂
Nice🎉
Bonjour Chef Jean-Pierre!— this is a recent video that I’m placing this comment, but it is actually regarding one that is about 3 years old on “French onion soup” or as French say “onyo”.
About 5 years ago I had onyo soup at brasserie Café L’Arsenal on Rue Saint-Antoine just down from Place de la Bastille. I always get that soup when I’m in France and try to make it at home in the U.S. Now, Im going to follow your instructions! merci beaucoup
Rub it all over your body 😂😂😂
You're the man chef! I always enjoy your videos and learn so much.
Love all your work. You have upped my cooking game by so much.
Can I ask, when you add Salt to the streak, do you use a sodium salt (already processed) or do you crack sea salt rocks?
Many thanks, Andy from UK
Chef JP, Without a doubt, you have the very best, finest cooking channel /show on any media. You are amazing ! A couple requests : Can you do a couple of videos on the following subjects? List and show all the spices that are freshly picked and what they are used for and taste like. Also can they be grown in the kitchen, (and what is Targo?). NEXT; I never see you use Iceberg Lettice (Why?). LAST; Iceberg lettice with oil and red wine vinager AND a great Italian Anti Pasta. Thank You Chef ! I hope you can address some of these requests 🙂
I make this dish probably twice a month…..LOVE IT! Thank you chef!!
Chef Jean Pierre, I just saw a quote that I immediately thought you would enjoy. I hope you see this post. 😂
"I cook with wine, sometimes I even add it to the food."
W.C. Fields
American comedian, actor, juggler, and writer
you are my second french grandpa
Congratulations JP
Simply Amazing Chef1
What a beautiful steak of ' Café du Paris ' you did ? You made me salivate & hungry well after midnight in bed , plus all the pleasant memories of Paris dinners. Simply delicious & you're amazing !!❤😋
I need kitchen gremlins to do my mis en plas for me lol
JACK ! @ 7:57 Did I hear snoring? (teasing of course)
Hello! Chef JP, love onyo video. Would love to know which onyo (red,yellow etc) Is best for what dishes (cold food, hot, sandwiches etc) Also the many types of potatoes as well 🙂
Thank You