Steak with Mustard Butter

By • April 24, 2014 • 10 Comments

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Author Notes: 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 a steak is dry is to overcook it. So feel free to peek inside if you need to.
David Lebovitz

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
  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, mash together the butter with the mustard powder 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 ground black pepper and serve with a big pile of frites.
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Comments (10) Questions (0)

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5 months ago sansan123

Was wondering what to do with the entrecotes in the fridge. This should do the trick. My local supermarket doesn't have much(nothing) in the chipotle dept, so will use espices basquoise instead. I cheat with the frites and use frozen sprinkled with salt and some pimenton

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5 months ago Phyllis Kirigin

Hot and crisp with ketchup, sea salt and freshly ground black pepper.

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5 months ago MrB

Please ignore the below comment. posted on wrong recipe and still no way to edit provided by Food52

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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 Jessica

Yes, please...frites recipe!

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5 months ago H

French fries with salt & Dijon mustard, merci!

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5 months ago bookjunky

I don't even like steak but this looks so delicious.

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5 months ago Cameron

I love French fries HOT, with homemade mayonnaise, a glass of chilled Rose', a good friend... just before a salad nicoise.

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5 months ago Kanzi Kamel

Is there a good recipe for frites?

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5 months ago chef lew

There's a wonderful recipe for baked fries, which may disqualify them as frites per se, here:http://food52.com/recipes...
I made them once and plan to again tis weekend.