Steak Frites with Steakhouse Butter

Sarah MickeyAll Recipes, Beef Recipes, General

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.