I was recently having a particularly difficult day – and it was only Monday. Which meant I still had the whole week in front of me. As I was heading home, I realized I was near my favorite butcher in Paris, just off the Place des Vosges. I’ve been told on good authority that they supply beef to some of the best restaurants in Paris, although no one there will confirm or deny that.
Nevertheless, since I don’t eat all that much beef, I really want it to be the best, so I stopped in for an Entrecôte steak, which is similar to American rib-eye with a nice marbling of fat. The butcher took out his enormous knife and made the motions, showing me where he planned to cut, looking at me for approval.
He must have thought I was going to feed the French army instead of just me and a guest, so I had him keep moving the knife inward until two reasonably sized steaks were trimmed off for my dinner.
The French are big fans of mustard and butter on steak, although usually not together. But I used my American ingenuity to combine the two and dinner was a big success. And the pile of French fries didn’t hurt either.
Entrecôte Steak (Rib-Eye) with Mustard Butter
Spice Islands Old Hickory Smoked Salt is really wonderful stuff. I use it on everything from green beans to grilled meats to add a sublime smoky flavor, which is especially handy for those of us city-dwellers who don’t have an outdoor grill.
You can use whatever steak cut you prefer. This butter would be equally good on grilled chicken or pork, or even smeared over skewers of grilled vegetables on a bed of rice for a vegetarian option.
Two 8-ounce steaks
1/2 teaspoon Spice Islands Old Hickory Smoked Salt
1/4 teaspoon Spice Islands ground chipotle chili
1/2 teaspoon dried Spice Islands cilantro or Spice Islands parsley, or 1 teaspoon freshly minced cilantro or parsley
For the mustard butter:
2 tablespoons salted or unsalted butter, at room temperature
2 teaspoons Spice Islands ground mustard
1 teaspoon Dijon mustard
1. Pat the steaks dry and rub them with the smoked salt, chipotle chili, and cilantro or parsley. Refrigerate for at least one hour.
2. Mash together the butter with the ground mustard and the Dijon mustard. Form into two mounds and chill on a plastic-wrap-lined plate.
3. Grill the steaks on a grill or pan-fry them to your liking, being sure to get a good sear on each side.
4. Remove from the heat and put on plate, then top each steak with a knob of the mustard and some cracked black pepper, or a few grinds of chipotle chili seasoning and a bit of additional smoked salt too.
Serve with a mound of French fries and a green salad.