David Lebovitz's Steak with Mustard Butter

April 28, 2014

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.

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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.

See what other Food52 readers are saying.

  • Hollis Ramsey
    Hollis Ramsey
  • mgeller604
  • Claudia Keith
    Claudia Keith
  • Sharon
  • Richard Carmichael
    Richard Carmichael


Hollis R. July 16, 2021
Am I too late for the contest? I love my frites best in 2 ways: (1) dipped in fresh-made mayonnaise, as the frites part in moules frites, and (2) dipped, salty and piping-hot, into a very thick, very cold, very sweet vanilla milkshake (like Mrs. Mia Wallace’s $5 Martin and Lewis, if you know what I mean).
mgeller604 June 21, 2014
I like them skinny and dipped with truffle mayo, yum!
Claudia K. May 6, 2014
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!
Hollis R. July 16, 2021
As well they should be!
Sharon May 5, 2014
Fry them in ANYTHING but canola oil.
Richard C. May 5, 2014
Fry them in double smoked Bacon Fat or Goose Fat, Sprinkle with Sea Salt, cracked Pepper and then dip in Curried Mayonnaise!
Richard C. May 5, 2014
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!
annagerard May 5, 2014
Plain or a bit of spicy ketchup. I'm excited about these recipes and the book!
helenm May 5, 2014
I agree with the fried in duck fat crowd, and serve with garlic aioli!
Catherine S. May 5, 2014
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!
Gloria H. May 5, 2014
In a cardboard container from McDonalds
Alexandra May 5, 2014
With garlic aioli or ketchup!
Susan T. May 4, 2014
With truffle salt
Marika H. May 4, 2014
Fry 'em twice - in duck fat. Then, malt vinegar. Because, Belgium.
Carla May 4, 2014
Fried in duck fat and mayo
d May 4, 2014
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.
MrB May 4, 2014
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.
Cathleen G. May 4, 2014
Fried twice and served with garlic aioli.
Arby May 4, 2014
Sprinkled with truffle oil & dipped in thousand island dressing.
Carolyn A. May 4, 2014
Really enjoy them with tartar sauce. Too yummy.
Detrishious May 4, 2014
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.