Seared strip steaks topped with Café de Paris butter

Combine all the butter ingredients except the butter: sauteed shallots, mustard, ketchup, capers, red curry paste, paprika, herbs, peppercorn, ginger, garlic, anchovies, Worcestershire sauce, orange zest, lemon zest and juice.

Macerate 24 hours at room temperature.

Puree the mixture, add the softened butter and process until smooth.

Pipe into 20 gram portions, or scoop, or roll into a cylinder in plastic wrap; freeze completely, cut into 20 gram discs and keep frozen.

Leave the steaks two hours at room temperature before cooking.

Heat a cast iron griddle or frying pan until very hot. Rub the meat with oil and sear 4 minutes on medium-high; sprinkle with fleur de sel.

Flip and do the same on the other side; add ground black pepper at the end. Total 8 minutes for medium rare.

Transfer to a baking tray, top with frozen Café de Paris butter and broil on high a couple of minutes until the butter is half melted, or use a blowtorch.

Rest 4 minutes before slicing.