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.
Written by: David Lebovitz
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183 Comments
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).
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!
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!
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!
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!
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.
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.
Unless I am feeling rather thin that day (hehehe) I will have a traditional canadian poutine.
Victoria V.
May 4, 2014
Super thin, hot and crispy. Tossed with sea salt and served with homemade mayo.
potterhill
May 4, 2014
Oven roasted. Chunky. With Parmesan cheese, truffle salt and a little ketchup.
Jim
May 4, 2014
Roasted, after tossing with duck fat and a bit of salt. If I ever *have* enough duck fat, I may try frying them.
betsmc
May 4, 2014
Why, in Paris, of course! I like them hot, crispy, skinny, with that certain taste that seems to be particular to potatoes grown in France which could explain why I've never been able to imitate the perfect french frites in this country. No condiments, please - just served next to a perfect steak with just the right amount of salt for fries and steak.
Rae R.
May 4, 2014
Hot and crispy with crunchy salt and just enough malt vinegar. It's a fine balance.
Susana M.
May 4, 2014
Fried two times in peanut oil with kosher salt. Cajun mayo is particularly nice.
mary
May 4, 2014
When making them for my family they taste best fresh from the second frying with a pinch of smoked salt, before they make it to the table, those calories don't count, right?
CFrance
May 4, 2014
My favorite way to eat French Fries is on a plate shared with my husband at Chez Marie, a backstreet, non-touristy cafe behind Montmartre. Alongside bowls of their onion soup. We ask Avec moutarde, and they bring out little finger-sized packets of mustard.
gina G.
May 4, 2014
From a huge paper cup, sprinkled with malt vinegar, while watching the draft horse pull contest at the Guilford ( VT) Fair on Labor Day weekend. Fabulous fair fries and extraordinary working horses.
Mulzee
May 1, 2014
Thinly sliced then roasted in the oven with a bit of olive oil and good salt. Served along side a rare steak topped with a parsley and butter sauce.
Jessie W.
April 30, 2014
I've learned to love them plain. Every once & awhile with some honey mustard.
annbaroq8
April 30, 2014
I'm horribly chic & love eating as much ketchup as my fries will allow, acid be darned.
Eliza L.
April 30, 2014
I love my pomme frites fried with herbs-- rosemary, thyme, sage, sprinkled with kosher salt. That is the meal in itself.
Maura
April 29, 2014
My local pub serves some awesome fries with aioli and I've come to love them that way.
Carrie A.
April 29, 2014
Roasted with onion, part sweet potatoes, part russet or yukons. Always with ketchup on the side.
tina
April 29, 2014
I like them hot and salty, extra thin and crispy. I like to dip some in plain old Heinz ketchup and the others in a good garlicky aioli.
Chad R.
April 29, 2014
Garlic, parsley, and sea salt sprinkled over fries with srircha ketchup for dipping.
Megan K.
April 29, 2014
Hot and salty with lots of dipping sauces to choose from, so every bite is different
Sharon B.
April 29, 2014
fave way with frites? Luv to toss thick wedges with garlic infused olive oil and bake in hot oven, say 15 to 18 minutes or so, turning once. When ready, salt and dip before eating in mix of homemade mayo and spicy mustard …heaven!
Cristina
April 29, 2014
Crisp exterior, fluffy inside. Almost overly-salty and a nice big squirt of good ketchup on the side please!
Kim
April 29, 2014
I love to eat my french fries with truffle mayonnaise or sriracha sauce mixed with ketchup!
lal5
April 29, 2014
Really good fries with Parmesan and fresh parsley. Or any kind of French fries with ketchup or ranch dressing. Or alone. Just love French fries.
Stephen K.
April 29, 2014
i don't normally like french fries, so with gravy or cheese to cover up the fries. :)
Stephanie T.
April 29, 2014
Honestly, who can be picky when they're homemade?
Skin on, crisp outside, sea salted and lots of them!
Skin on, crisp outside, sea salted and lots of them!
Rebecca A.
April 29, 2014
Thin. Crunchy on the outside. Soft on the inside. Lots of salt. Every now and then a bit of ketchup, but not to much to spoil to wondrous flavor of fried salty potato. I think it deserves a food group all its own.
Kristen
April 29, 2014
When it comes to French fries, I'm not too terribly picky...but I feel like it's okay to indulge more when I make them at home, in the oven, with lots of salt, pepper and garlic, and of course, a huge dollop of ketchup on the side.
CarlaCooks
April 29, 2014
It's a toss up for me between fresh, hot, salty fries in spicy mayo or with aioli. Either way, the fries must be hot and salty!
Jordan R.
April 29, 2014
I love my fries with fish--fish and chips may not be very French, but it's wonderful even so!
skb
April 29, 2014
My very favorite way to eat fries is dipped in soft serve ice cream. It's the summer to me.
trivial B.
April 29, 2014
Out of a paper bag with Maldon sea salt and aioli. Ideally accompanied by a good German beer!
Cameron
April 29, 2014
I love French fries HOT, with homemade mayonnaise, a glass of chilled Rose', a good friend... just before a salad nicoise.
Emily G.
April 29, 2014
Great recipe! I like to eat my fries dipped in moules broth or running with egg yolk and Mornay! Mmmm!
Eriden
April 29, 2014
I love frites any which way. With gravy, ketchup, vinegar, mayo, moules, burgers, fish or steak!
Hillary L.
April 29, 2014
I love my fries tossed with salt, pepper, garlic, rosemary and shaved Parmesan.
witloof
April 28, 2014
In a pub, preferably in Antwerp or Amsterdam, alongside a gigantic bowl of garlicky, brothy moules and a large bottle of lambic.
Laura K.
April 28, 2014
Fried just right fries covered with carne asada, some melty cheese, tomatoes, scallions, salsa, avacados, sour cream and more salsa.
But really, even fries done right with salt, make me really happy.
But really, even fries done right with salt, make me really happy.
Michael J.
April 28, 2014
I'd try the ones in the picture! Otherwise, double fried, malt vinegar, and a jar of old fashioned spiced ketchup, home canned in my kitchen!
Vicky G.
April 28, 2014
French fries the way Julia Child & Jacques Pepin demonstrated. Twice-deep-fried!
Joe
April 28, 2014
The only true way to eat fries is the Seattle way, dipping into a creamy tarter sauce.
Chelsea
April 28, 2014
I like eating fries after a steak or hamburger juices have dripped all over them.
Rush C.
April 28, 2014
FoodDrunk Food truck in NOLA does thick wedge fries in duck fat with sea salt, garlic, Parmesan, and herbs. Killer fries!
DBolton
April 28, 2014
This isn’t my favourite way to eat fries now (like many here I favour a flavoured mayo or aioli) but one of my happiest memories of my mother was the day she introduced me to fries with gravy. I was about 14 and, rather improbably, we had gone to an auction together. After some ridiculous bidding (I bought a footstool for five dollars!), we escaped to a diner down the street and she ordered the fries with gravy to share. It was how she had loved them as a teenager. We ate the fries together while she reminisced and I got to see a completely new side of her- the person before the mother.
Hannah R.
April 28, 2014
Definitely fried in rice bran oil and tossed with fresh herbs, garlic and salt!
PieceOfLayerCake
April 28, 2014
Oblique cut (Yukon's or fingerlings are preferable), fried in duck fat. Flaked salt and cracked pepper. Every so often, a bit of fresh thyme.
elle
April 28, 2014
The best fries don't need condiments :). I like well-seasoned and crispy yet fluffy fries.
Sheena R.
April 28, 2014
i love my fries fried twice so they are extra crispy! dipped in sriracha ketchup, or tossed with garlic parsley butter.
Dana D.
April 28, 2014
Really hot, really crispy, really salty, with lots of real mayo.
And now I'm ravenous...
And now I'm ravenous...
Rox
April 28, 2014
thin, crispy, very salty fries with a glass of bubbly.
can't always do champagne but it would be nice!
can't always do champagne but it would be nice!
BananaBoat
April 28, 2014
My favorite fries go in opposite directions: I either like chili cheese fries or just vinegar! Whatever is on them though, I like them thinner rather than wedges.
AntoniaJames
April 28, 2014
A great pomme frite needs nothing but the salt the cooked sprinkled on it, to taste perfect to me. It also makes less of a mess when used to emphasize key points while conversing/debating with my at the table. ;o)
Bevi
April 28, 2014
I Love my fries with horseradish sauce. Hi David - I love your blog and your books. So happy to see you as guest editor!
cookinginvictoria
April 28, 2014
I love David Lebovitz and am looking forward to his posts and recipes all week! As for fries, I am a traditionalist -- I like them crispy with a sprinkling of salt and a good quality ketchup (not too sweet). Or sometimes I like to sprinkle them with a tiny bit of malt vinegar. :)
EmFraiche
April 28, 2014
Dipped in mayo spiked with soy sauce and sriracha. But honestly, I'll eat them any which way.
Catherine
April 28, 2014
Quite crispy, with aioli. Or tossed with homemade barbecue chip seasoning like they do at a restaurant up the street from my apartment... it's way more amazing than it sounds. Sweet, salty, and spicy.
Garnetgirl
April 28, 2014
french fries with mayo, sirachra mayo, basil mayo, fresh mayo, japanese mayo, chipotle mayo, garlic mayo...that- that's about it.
Tara M.
April 28, 2014
Sweet potato fries with some sort of curry - perfect balance of sweetness, earthiness and spice
drbabs
April 28, 2014
Dear David,
It's no secret here that I have a bit of a crush on you. Looking forward to your fabulous recipes and fun writing here on Food52. As for french fries, I like then shoestring thin, crisp to the point of almost burned, with lots of salt and good ketchup.
It's no secret here that I have a bit of a crush on you. Looking forward to your fabulous recipes and fun writing here on Food52. As for french fries, I like then shoestring thin, crisp to the point of almost burned, with lots of salt and good ketchup.
Halifaxcook
April 28, 2014
I come from the land of poutine but my favourite way to eat fries really is with Maldon and Hellman's. And I LOVE David's books and blog. So glad he's on Food52 this week.
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