Rib-eye with Mustard Butter and Herb Fries

I recently bought a new cookbook, My Paris Kitchen by David Lebovitz, and this is the first recipe I tried. I’m hooked. The cookbook is full of amazing French recipes, explanations of French cooking techniques and beautiful pictures. If you want to try something new in the kitchen, I highly recommend it!

The recipe in the cookbook will be a bit different as David Lebovitz recommends melting butter in a cast iron skillet to cook the steak and topping with ground pepper, I made mine on an outdoor grill and did not add pepper.

Serves 2
2 rib-eye steaks
1/2 tsp sea salt
1/2 tsp chipotle chili powder
1 tsp finely chopped cilantro
Mustard Butter
2 Tbsp unsalted butter, at room temperature
2 tsp dry mustard or mustard powder
1 heaping tsp Dijon mustard

1. Pat the steaks dry and rub them with the salt, chili powder, and cilantro. Refrigerate the steaks, uncovered for at least 1 hour, or up to 8 hours. (I think I did for 5 hours)
2. To make the mustard butter, in a small bowl, mash together the butter with the dry mustard and the Dijon. Form it into two mounds and chill on a plastic wrap-lined plate.
3. Heat a grill to medium heat and grill to desired temperature. For medium cooked steaks, mine were about 1″ thick and I cooked them for 8 minutes per side.
4. Remove the steaks from the grill and put on plates. Top each steak with half the mustard butter, allow it to melt a bit, and serve with a big pile of herb fries (recipe below).

Herb French Fries
Serves 2
3 russet potatoes (plan about 1 1/2 potatoes per person)
2 Tbsp olive oil
1 tsp sea salt
small handful of fresh herbs (mixture of sage, rosemary & thyme)

1. Wash potatoes (peel if you’d like, I left the skin on). Cut the potatoes into 1/3 inch thick slices. Lay the slices on a cutting board and slice them into 1/3 inch wide sticks. Put them in a large bowl of very cold, lightly salted water, and let them sit for 1 hour.
2. Preheat oven to 400°F.
3. Drain potatoes, lay them on a towel and rub them dry. Spray a baking sheet with cooking spray. Place potatoes on baking sheet. Drizzle with olive oil, sprinkle with salt and herb mixture. Mix everything together with your hands and spread potatoes out in a single layer.
4. Bake for 45 to 50 minutes, stirring and flipping several times during baking. Once the fries are golden brown and crispy, remove and serve.

Hope you all enjoy! And if you do, go get the cookbook, you won’t be disappointed!

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