Ingredients

The following ingredients have 2 Servings
  • 2 8-ounce rib-eye steaks
  • 1/2 teaspoon hickory-smoked salt, sea salt, or Kosher salt
  • 1/4 teaspoon chipotle chile powder, more to taste
  • 1 teaspoon finely chopped fresh cilantro or flat-leaf parsley
  • 1 pinch freshly ground black pepper, more to taste
  • 1 splash vegetable oil or clarified butter
  • 2 tablespoons unsalted butter, at room temperature
  • 2 teaspoons dry mustard powder
  • 1 generous teaspoon Dijon mustard

Instruction

  • 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.