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!