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David Lebovitz's Steak with Mustard Butter

By • April 28, 2014 • 181 Comments

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All week long David Lebovitz -- professional cook, baker, and blogger -- will be sharing recipes from his new book, My Paris Kitchen. Follow along to win one of six copies we're giving away -- and find out why Paris really is always a good idea.

Today: A trip to Paris is as easy as making this bistro classic at home.

To make this bistro classic in my kitchen, I use a cast-iron skillet or grill pan that I get really hot, and then I sear the steak on both sides, cooking it medium-rare, which is the way I like it. My preferred cut is entrecôte, or rib-eye, and I ask the butcher to cut it into steaks that aren’t too thick, since I like lots of surface area on my steaks. I rub them with chipotle chile powder to give them a bit of a smoky flavor. 

It’s difficult to say exactly how long it will take a particular steak to cook to your liking since there are so many variables, but there is actually no truth to the rumor that if you cut a steak open a little and peek inside, all the juices will come gushing out and your steak will be dry. In fact, the best way to ensure that a steak is dry is to overcook it. So feel free to peek inside if you need to. 

Steak with Mustard Butter and French Fries

Serves 2

For the Steak

Two 8-ounce rib-eye steaks
1/2 teaspoon hickory-smoked salt, sea salt, or Kosher salt
1/4 to 1/2 teaspoon chipotle chile powder
1 teaspoon finely chopped fresh cilantro or flat-leaf parsley
Freshly ground black pepper
Vegetable oil or clarified butter

For the Mustard Butter

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

See the full recipe (and save and print it) here.

We're giving away a little piece of Paris every day this week! To enter to win today's copy of My Paris Kitchen, tell us in the comments: What's your favorite way to eat French fries? We'll pick six winners at random this Friday, May 2nd!

Photos excerpted from the book My Paris Kitchen by David Lebovitz. © 2014 by David Lebovitz. Reprinted by permission of Ten Speed Press. All rights reserved.

Jump to Comments (181)

Tags: steak frites, steak, french fries, fries, paris, my paris kitchen, david lebovitz, french recipes

Comments (181)

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3 months ago mgeller604

I like them skinny and dipped with truffle mayo, yum!

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4 months ago Claudia Keith

I love them at our local Bakersfield Basque restaurants where they are hot and crisp because I suspect they are fried in lard, at least in part!

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4 months ago Sharon

Fry them in ANYTHING but canola oil.

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4 months ago Richard Carmichael

Fry them in double smoked Bacon Fat or Goose Fat, Sprinkle with Sea Salt, cracked Pepper and then dip in Curried Mayonnaise!

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4 months ago Richard Carmichael

Fry them in double smoked Bacon Fat or Goose Fat, Sprinkle with Sea Salt, cracked 1 (416) 444-8839
Ontario, CanadaPepper and then dip them in Curried Mayo!

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4 months ago annagerard

Plain or a bit of spicy ketchup. I'm excited about these recipes and the book!

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4 months ago helenm

I agree with the fried in duck fat crowd, and serve with garlic aioli!

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4 months ago Catherine Smith

After reading all of the comments, I'm convinced I have not eaten enough fries. I've never had garlic aioli, or the duck fat version either. I've never dipped them in hot mustard - or even knew it was an option. Skinny fries are a must. And when you dress them in sugar instead of salt something magical happens! But now I must try duck fat next!

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4 months ago Gloria Harmon

In a cardboard container from McDonalds

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5 months ago Alexandra

With garlic aioli or ketchup!

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5 months ago Susan Tunnell

With truffle salt

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5 months ago Marika Handakas

Fry 'em twice - in duck fat. Then, malt vinegar. Because, Belgium.

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5 months ago Carla

Fried in duck fat and mayo

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5 months ago d

my friends from Texas brought me some dry rub as a host gift. on a lark i tossed some in with my fries, then coated them with a bit of olive oil and baked them on a rack in a really hot oven until they were crispy brown. they are now a staple in our house as is the rub (i ordered more online. the rub contained a lot of salt so i didn't need to add more after they were cooked. i made a compound of butter, mayo and truffle oil for dipping.

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5 months ago MrB

Twice-fried with a little garlic powder sprinkled on before 2nd frying. Then served with Maldon sea salt & malt vinegar. Outside a pub in England preferred, with a nice pulled pint.

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5 months ago Cathleen Goforth

Fried twice and served with garlic aioli.

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5 months ago Arby

Sprinkled with truffle oil & dipped in thousand island dressing.

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5 months ago Carolyn Anita

Really enjoy them with tartar sauce. Too yummy.

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5 months ago Detrishious

Twice fried with Maldon Smoked Sea Salt, homemade fermented ketchup or malt vinegar.
Unless I am feeling rather thin that day (hehehe) I will have a traditional canadian poutine.

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5 months ago Michelle

I love my french fries with satay sauce and mayo (my Dutch husband introduce me to these; his homemade fries are amazing).

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4 months ago Marrie

Hi, can we have ur husband 's french cries récipé? Thanks