Café de Paris butter is a rich herb and spice butter, best known for being served melted over steak, with a bold, savoury flavour.

When we go out to restaurants, my husband and son will almost always order the steak — and nine times out of ten, it comes with Café de Paris Butter melting over the top. Once I started making it at home, there was no turning back. I always keep a log of it in the freezer, ready to slice over a grilled ribeye or scotch fillet for an easy Friday night dinner.
It’s the kind of thing you can serve at a BBQ — just grilled steaks and top with this butter — and everyone thinks you’ve done something special, when really, it’s no effort at all.

Despite the name, Café de Paris Butter isn’t actually French. It was first served in the 1940s at a restaurant in Geneva, Switzerland — the Café de Paris — as part of their signature steak dish. The exact recipe was a closely guarded secret, but over time, many versions have popped up, all built around a flavoured butter packed with herbs and spices.

This version is rich and savoury, with just the right hit of umami from the anchovy, mustard and capers. The mix of curry powder and paprika gives it that signature warmth, and the finely chopped fresh herbs keep it tasting vibrant. Once you’ve made it, you’ll want to keep a log of it in the freezer for whenever steak night rolls around.

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Ingredients Explained

• Butter: Use good quality unsalted butter so you can control the seasoning.
• Shallot and garlic: Finely chopped for depth and aroma. No need to sauté.
• Anchovy: Just one fillet — it melts into the butter and adds that punchy, savoury backbone.
• Dijon mustard: For brightness and zing.
• Worcestershire sauce – A classic addition that brings complex savoury depth and slight sweetness. Just a teaspoon adds a lot of character.
• Capers: For saltiness and tang — use baby capers if possible.
• Curry powder and paprika: The classic Café de Paris flavour.
• Parsley, chives, tarragon: Fresh herbs are essential here. They lighten everything up and make it feel special.
• Salt and pepper: Season to taste — don’t skip this step.

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Pro Tips

• Softening the butter: Take the butter out of the fridge ahead of time so it’s easy to work with.
• Make-ahead: This butter keeps for up to a week in the fridge or 2 months in the freezer.
• Freeze it in rounds: Once rolled and firm, slice the Café de Paris Butter into thick rounds and store them in a freezer bag or container. Next time you’re grilling steak, just pop out a round or two — no need to thaw the whole log.
• Serving: Let the steak rest, then top with a slice of Café de Paris butter just before serving.

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Storage

Wrap tightly and keep refrigerated for up to a week. For longer storage, freeze the log and slice off rounds as needed.

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FAQs

Can I make it without anchovy?
Yes, but it won’t have quite the same depth. You could try adding a splash of Worcestershire sauce instead.

Can I use dried herbs instead of fresh?
Fresh is best, but in a pinch, you can use dried — just use a third of the quantity and mix in thoroughly.

Can I use salted butter?
You can, but reduce the added salt to taste.

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Final Thoughts

There’s something deeply satisfying about a recipe that feels luxurious but takes almost no effort to pull together. Café de Paris Butter is exactly that — a little log of flavour that turns a simple steak into something worthy of a dinner party. Whether you’re hosting friends around the BBQ or pulling a couple of steaks from the fridge for Friday night dinner, this butter brings that sense of occasion. Once you’ve tried it, you’ll wonder how you ever served steak without it.
If you’re into bold flavoured butters, you might also like our Miso Butter — another freezer-friendly favourite that brings umami magic to everything from prawns to corn.