SOUS VIDE PRIME RIB WITH CAFÉ DE PARIS BUTTER
Perfectly pink prime rib cooked sous vide with GOOD PHATS Beef Tallow, garlic and thyme for maximum flavour, then finished with a deep golden crust and basted in foaming butter. Served with a rich Café de Paris butter packed with herbs, capers, anchovy and warming spices for a classic steakhouse finish.
Beef tallow is ideal for searing premium cuts of beef. Its high smoke point allows you to develop a deep golden crust without burning, while its rich savoury flavour enhances the natural beefiness of the steak.
GOOD PHATS: BEEF TALLOW
SERVES: 2–4
PREP TIME: 20 MINS
COOK TIME: 3 HOURS SOUS VIDE + 10 MINS FINISHING
INGREDIENTS
FOR THE PRIME RIB
1 thick-cut prime rib steak (approx. 800g–1kg)
1 tbsp GOOD PHATS Beef Tallow
2 garlic cloves
Few sprigs fresh thyme
20g butter
Sea salt
Cracked black pepper
FOR THE CAFÉ DE PARIS BUTTER
200g unsalted butter, softened
1 shallot, roughly chopped
2 tsp capers
2 garlic cloves
2 anchovy fillets
2 tsp Dijon mustard
2 tsp Worcestershire sauce
½ tsp curry powder
½ tsp sweet smoked paprika
Zest of 1 lemon
Juice of ½ lemon
Small handful flat-leaf parsley
Small handful tarragon
Small handful chives, finely chopped
Sea salt
Cracked black pepper
METHOD
Step One: Sous Vide the Steak
Season the prime rib generously with sea salt and cracked black pepper.
Place into a vacuum bag with the GOOD PHATS Beef Tallow, garlic cloves and thyme sprigs.
Seal and cook sous vide at 54.5°C for 3 hours.
Remove from the bag and pat completely dry with kitchen paper.
Leave the steak uncovered for 30 minutes before searing. This helps dry the surface and promotes a deeper crust when seared.
Step Two: Make the Café de Paris Butter
Add the softened butter, shallot, capers, garlic, anchovy fillets, Dijon mustard, Worcestershire sauce, curry powder, smoked paprika, lemon zest, lemon juice, parsley, tarragon, sea salt and cracked black pepper to a food processor.
Blend until smooth and fully combined.
Transfer to a bowl and fold through the chopped chives.
Taste and adjust seasoning if needed.
Set aside at room temperature if serving immediately, or refrigerate until needed.
Step Three: Sear the Steak
Heat a heavy frying pan until smoking hot.
Add a little GOOD PHATS Beef Tallow and place the steak into the pan.
Sear on all sides until a deep golden crust develops.
Remove the steak briefly and allow the pan to cool slightly before adding the butter.
Step Four: Baste with Butter
Return the pan to a medium heat.
Add the butter, garlic cloves and thyme sprigs.
Once the butter begins to foam, return the steak to the pan and continuously baste for 1–2 minutes.
Remove the steak from the pan and allow it to rest for 5–10 minutes before slicing.
Step Five: Slice & Serve
Slice the prime rib against the grain and arrange onto a warm serving platter.
Shape a generous quenelle of Café de Paris butter and place on top of the warm steak.
Allow the butter to soften and melt into the sliced beef before serving.
Chef’s Tip
For the best crust, make sure the steak is thoroughly dry after sous vide and allow it to sit uncovered before searing. The drier the surface, the better the caramelisation.
Any leftover Café de Paris butter will keep in the fridge for several days and is excellent melted over steak, grilled fish, chicken or roasted vegetables.
