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Shared By Grace Warren Atwood

Steak Frites With Mustard Butter

Ingredients

  • For the steaks
  • 2 (8-ounce) rib-eye steaks
  • 1/2 tsp. hickory-smoked salt, sea salt, or kosher salt
  • 1/4 to 1/2 tsp. chipotle chile powder
  • 1 tsp. finely chopped fresh cilantro or flat-leaf parsley
  • Freshly ground black pepper
  • For the mustard butter
  • 2 Tbs. unsalted butter, at room temperature
  • 2 tsp. dry mustard powder
  • 1 generous tsp. Dijon mustard
  • Preparation
  • Prepare the steaks
  • 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.
  • Make the mustard butter
  • 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.
  • Make the steaks
  • 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

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