Riad and Lee's Steak

Name: Riad and Lee's Steak
Yield: 4 servings
Ingredients: 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

This recipe is brought to us by Riad Nasr and Lee Hanson, chefs at Balthazar and Pastis restaurants in New York City.

Servings

Ingredients

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

Directions

1. 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.