Recipes tagged with « Compound Butter »

Steak Frites Redux

Simple pan-seared ribeye, thick-cut fries stacked beneath, topped with herb-garlic compound butter. Cast iron essential. Steakhouse rub replaced by smoky paprika and garlic powder with a pinch of cayenne. Use duck fat for fries; adds depth. Cook steaks hot—listen for sizzle, watch for crust forming at edges. Resting steak vital: juices redistribute, no dry bites. Fries crisp, golden with slight crunch, creamy inside. Butter melts slowly over steak. Total cook time around 32 minutes, adjusted for thickness. Classic bistro dish with a subtle smoky kick, hearty satisfying textures.