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
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.