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Export 20 ingredients for grocery delivery
Step 1
Combine all the butter ingredients into a bowl and mix until well incorporated.
Step 2
Form the butter into a log using plastic wrap and refrigerate until firm.
Step 3
Season the ribeye steaks with salt and black pepper and let them sit on a rack uncovered in the fridge for at least a couple of hours up to 48 hours. The Chef does it for 24 hours.
Step 4
Heat a skillet over medium-high add the avocado oil heat to 365°F (185°C), and sear the steaks for a few minutes on one side until a golden-brown crust forms.
Step 5
Flip onto the other side and transfer the steaks to a preheated 450°F (230°C) oven.
Step 6
Cook to your preferred internal temperature. (The Chef loves rare) Click here to download Chef Jean-Pierre's Steak Doneness Temperature Chart PDF
Step 7
Toss the potatoes in garlic olive oil, parsley, garlic, salt, and pepper. Roast in the oven or pan-fry them until hot, golden, and tender.
Step 8
Whisk together lemon olive oil, lemon juice, garlic, shallots, and tarragon. Toss with watercress and arugula.
Step 9
Once the Steaks are done, let them rest for a few minutes with slices of Cafe de Paris butter on top.
Step 10
Serve the steaks with the roasted garlic potatoes and watercress salad on the side and enjoy!
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