Oh my goodness! This was a perfect selection for this past week. Of course it was Valentine’s Day, and it was also my mom’s 85th birthday. So a little festive dinner party was in order.
I loved reading the description – I was in total agreement. Rib-eye. Check. Thinner cut so that a nice crust would form. Check. And then, adding a little chipotle powder to give a little smokey flavor. Yum!
The other twist to this is a mustard butter (au beurre de moutarde). I wasn’t sure about that part, but why not?
I seasoned the steaks with salt and the chipotle as instructed. I missed the parsley or cilantro which would have been good. The steaks sit with the seasoning in the refrigerator from 1-8 hours. That worked with making the mustard butter. The softened butter is combined with dry mustard (I used Coleman’s) and some dijon. When I first mixed it together and tasted it – that worried me. It was terrible. I’m not the biggest mustard fan, but thought that I should trust the recipe. So into the refrigerator it went.
Fast forward, and I browned the steaks in a hot, heavy skillet. I have found that this method does work to create a nice medium-rare steak, particularly if they are bone-in.
This produced a nice crust, and perfect temperature. The butter didn’t melt as much initially, since it really was chilled – next time I will take it out of the refrigerator earlier.
I didn’t make the frites. I had one of my guests go on a “run” to pick some up while I was finishing the steaks. They weren’t going to be the most important part as far as I was concerned. What was going to make a great side to this was Dorie Greenspan’s Cauliflower-Bacon Gratin. I’ve been wanting to make it again, it’s amazing! And perfect with the steak.
Paired with 2010 Provenance Vineyards Cabernet Sauvignon. Perfect!
This was a terrific meal! The mustard butter really developed a fabulous flavor in the refrigerator – with a bite, but just a great counterpoint to the steak. The meal worked perfectly. I would absolutely make this again. It’s actually very easy and fast, for such a wonderful great result.
Since it was a special day – we did finish off with a cake. I don’t often make layer cakes anymore, but I really thought it would be fun. So a chocolate cake with a salted caramel frosting rounded out our evening’s festivities. Perfect!
To see what the other members of the Cook the Book Fridays had to say about this recipe, you can check them out here.