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Steak with Mustard Butter

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Rate this recipe 4.8/5 (5 Votes)
Steak with Mustard Butter 1 Picture

Ingredients

  • 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

Details

Adapted from food52.com

Preparation

Step 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.
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.
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”).
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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