Steak Frites with Steakhouse Butter
Makes 4 Servings
|Cotes du Rhone or Syrah|
Bavette steaks are the perfect cut for this bistro favorite. The herby, garlicky compound butter melts into the meat’s coarse grain, a perfect complement to bavette’s robust, beefy flavor.
- 4 Bavette Steaks
- 1 lb unsalted butter, softened to room temperature
- 1 Tbsp whole grain mustard
- 1 Tbsp flat-leaf parsley, minced
- 1 Tbsp chives, minced
- ½ tsp fresh thyme, minced
- ½ tsp fresh rosemary, minced
- 1 garlic clove, grated
- 1 small shallot, minced
- Salt & pepper to taste
In the bowl of a mixer or food processor, combine all ingredients except for the steak. Mix until well combined. (This can also be done by hand with a bowl and spatula.)
Transfer mixed butter to a piece of plastic wrap and roll into a log. Twist the ends of the plastic wrap, hold them firmly, and repeatedly roll the log away from you on a flat surface, as you would a rolling pin, to shape it into a compact log. Chill for at least an hour. (This makes a more elegant presentation, but you can also chill the butter in a bowl and spoon it over the cooked steaks.)
Cook the steaks on a grill or in a pan over medium high heat to medium (140°-145°).
Slice the butter into rounds and place one or two on top of each steak. Serve with a side of fries.