This bone-in Vaca Vieja Steak is the ultimate showstopper for any steak lover. With its impressive size and rich marbling, it delivers unparalleled flavor and tenderness. The steak is expertly prepared to a perfect rare, basted with butter for added richness, and paired with a decadent Café de Paris butter. This combination of bold flavors and elegant presentation makes it ideal for special occasions or a luxurious dinner at home.

Recipe for Perfectly Seared Vaca Vieja Steak with Café de Paris Butter

Ingredients

• 1 Pack of Campo Grande Single-cut Vaca Vieja Steak (3 lb)
• 2 tablespoons salt
• 1 tablespoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 3 tablespoons olive oil
• 4 oz unsalted butter, softened
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 tablespoon anchovy paste
• 1 tablespoon parsley, finely chopped
• 1 small shallot, finely minced
• 1 teaspoon lemon juice

Preparation

1. Prepare the Café de Paris Butter. In a bowl, mix the softened butter with Dijon mustard, Worcestershire sauce, anchovy paste, parsley, minced shallot, and lemon juice. Combine thoroughly, then shape the butter into a log using plastic wrap. Refrigerate until firm, about 30 minutes.
2. Bring the Steak to Room Temperature, Remove the steak from the refrigerator at least 45 minutes to 1h before cooking to let it come to room temperature. Pat it dry with paper towels. Season generously with salt and black pepper on all sides.
3. Preheat a heavy cast-iron skillet over high heat until 400°F. Add a drizzle of olive oil, then place the steak in the pan. Sear for 4 minutes per side to develop a deep golden crust. Lower the heat to medium, add the butter to the pan. Tilt the pan slightly and baste the steak with the melted butter for 2 minutes per side. Use an instant-read thermometer to check the internal temperature. For rare, remove the steak from the pan when it reaches 120°F.
4. Transfer the steak to a cutting board and let it rest for 10 minutes. During this time, the internal temperature will rise to about 130°F.
5. Slice the steak against the grain into thick slices. Serve with a pat of Café de Paris butter on top of each portion, allowing it to melt over the warm steak. Que aproveche!