In a small bowl, combine the butter and spice blend with a spatula until the spice is evenly distributed and the butter is uniform in colour and texture.
Cut out a small sheet of compostable baking paper, roughly 30x15cm, and place the butter at its centre. Fold one end of the baking paper sheet over the top of the butter, and use your hands to shape and roll the butter into a 6cm wide by 4cm tall log. Then, twist the ends of the baking paper in opposite directions, like a lolly wrapper, to seal the butter.
Chill the butter for about 1 hour before slicing. We recommend a 1cm slice of butter per steak.
Serve the butter on top of your favourite steak and with French fries on the side to recreate the iconic Café de Paris steak frites dish.
