Put some sizzle in the skillet with a dish that brings steak, seasoning and creamy sauce together for a rich, flavorful experience.
The classic and complex Café de Paris Butter was popularized as a topping for beef in the 1940s and has remained relevant in Parisian cooking. Add to tonight’s steaks to be transported to the City of Love.
Chantrelle mushrooms and thyme play off one another perfectly, each adding a distinct earthiness to any dish. Take advantage of this flavor combination by topping a pan-seared ribeye with this elegant sauce.
Finishing with homemade garlic herb butter makes this a steakhouse-quality pan-seared filet.
A tangy balsamic reduction adds a punch to our mellow grilled red onions. Pair with a grilled ribeye steak for an unexpected savory side.