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Steak with Mustard Butter

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| Servings: 2 to 3 servings

Ingredients

Steak

  • 2 (8-ounce/225g) rib-eye steaks
  • ½ teaspoon hickory-smoked salt, sea salt, or kosher salt
  • ¼ to ½ teaspoon chipotle chile powder
  • 1 teaspoon finely chopped fresh cilantro or fiat-leaf parsley
  • Vegetable oil or clarified butter
  • Freshly ground black pepper

Beurre de Moutarde (Mustard Butter)

  • 2 tablespoons unsalted butter, at room temperature
  • 2 teaspoons dry mustard or mustard powder
  • 1 generous teaspoon Dijon mustard

Frites

  • 3 pounds (1.3kg) potatoes
  • 4 tablespoons olive oil
  • 2 teaspoons sea salt or kosher salt
  • Fresh herbs, such as a big handful of sage leaves, a few sprigs rosemary or thyme, or a mixture of them

Instructions

For the Steak

  1. Pat the steaks dry and rub them with the salt, chipotle powder, and cilantro. Refrigerate the steaks, uncovered, for at least 1 hour, or up to 8 hours.
  2. To make the mustard butter, in a small bowl, mash together the butter with the dry mustard and the Dijon. Form it into two mounds and chill on a plastic wrap-lined plate.
  3. Heat a little oil or clarified butter in a grill pan or cast-iron skillet and cook the steaks over high heat, being sure to get a good sear on each side. For rare steaks, cook 5 to 7 minutes total on both sides, or aller-retour (“to go and return”).
  4. Remove the steaks from the pan and put on plates. Top each steak with a knob of the mustard butter and some pepper and serve with a big pile of frites.

For the Frites

  1. Peel the potatoes, leaving on a few strips of skin as you go. Cut the potatoes into ⅓ inch-thick (1cm) slices. Lay the slices on a cutting board and slice them into ⅓ inch-wide (1 cm)sticks. Put them in a large bowl with very cold, lightly salted water, and let them sit for 1 hour.
  2. Preheat the oven to 400°F (200°C).
  3. Drain the potatoes and lay them on a kitchen towel. Rub them with the towel to dry them very well. Spray two baking sheets with nonstick cooking spray. Place the potatoes on the baking sheets. Dribble the olive oil over the potatoes and sprinkle with 1 teaspoon of the salt. Add the fresh herbs and mix everything together with your hands. Spread the potato sticks out in a single layer on each baking sheet.
  4. Bake for 45 to 50 minutes, rotating the pans from front to back and top to bottom midway during baking. As they bake, stir the potatoes several times so they cook evenly. Once the fries are golden brown and crispy, remove the pans from the oven and serve.

Notes

  1. Recipe by David Leibovitz. Reprinted with permission from My Paris Kitchen by David Lebovitz, copyright © 2014. Published by Ten Speed Press, a division of Random House, Inc.