Some dinners deserve the spotlight. A beautifully seared entrecôte, the sizzle of butter hitting hot metal, and that unmistakable aroma of something worth waiting for.
We cooked this French classic using the Teka SteakMaster oven, designed especially for steak lovers. Its cast-iron grill locks in flavour and those perfect grill marks, while the powerful grill reaching up to 700 °C ensures a restaurant-style crust and juicy centre every single time. Because when the technique is this good, the result speaks for itself.
Ingredients
- 1 entrecôte steak
- Olive oil
- French fries (to serve)
- 1 tsp capers
- 1 tbsp shallots
- 3 tbsp parsley
- 3 tbsp chives
- A pinch of oregano, dill, thyme, rosemary, and garlic powder
- 1 tsp dry sherry
- 1 tsp sweet paprika
- ½ tsp curry powder
- A pinch of cayenne pepper
- 300 ml milk
- 1 tsp lemon juice
- ¼ tsp orange zest
- A pinch of salt
- 250 g soft butter
- 1 tbsp ketchup
- 1 tsp mustard
Preparation
- Make the Café de Paris butter: Blend the capers, shallots, herbs, spices, sherry, paprika, curry, cayenne, milk, lemon juice, orange zest, salt, ketchup, and mustard until smooth. Combine this paste with the softened butter until fully incorporated. Chill.
- Prepare the sauce: Melt a knob of butter, stir in a little flour to form a roux, then slowly pour in the milk while whisking until smooth. Season and cook for about 5 minutes to thicken, then add the Café de Paris butter and let it melt gently. Keep warm.
- Cook the steak (SteakMaster magic): Brush both sides of the entrecôte with olive oil. Preheat your Teka SteakMaster and select the Entrecôte automatic program. The cast-iron grill plate will sear the meat evenly, while the 700 °C grill caramelises the surface for that professional crust. If you don’t have a SteakMaster, use a hot cast-iron pan or grill — but we can’t promise it’ll be quite the same.
- Serve and enjoy: Let the steak rest a minute, then top generously with Café de Paris butter so it melts into the meat. Add the sauce and a pile of golden fries on the side.
Chef's tip!
For perfect doneness, let your steak reach room temperature before cooking. After searing, rest it under foil for 2–3 minutes so the juices redistribute. Then, drown it in butter — no regrets allowed.
