Riad and Lee's Steak
This recipe is brought to us by Riad Nasr and Lee Hanson, chefs at Balthazar and Pastis restaurants in New York City.
- Servings: 4
- 4 one-and-a-half-inch-thick steaks cut from the top butt (11 ounces each)
- Coarse salt and freshly ground pepper
- Vegetable or olive oil
- 4 quarter-inch-thick slices herb butter frites Steak Frites Herb Butter
Heat a grill pan over medium-high heat. Season steaks with salt and pepper. Brush grill with oil. For medium-rare, grill steaks for 3 minutes on each side, rotating one-quarter turn after 1 1/2 minutes on each side to produce crosshatch marks. As the steak is cooking, use a paper towel or a brush to lightly dab with oil. Top each steak with a slice of herb butter. Serve with frites.