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How to make it

  • With a sharp knife, make small incisions, about 1 1/2 inches apart in the fat around the outside of each steak.
  • Melt 3 tablespoons of the butter in a large heavy skillet or sauté pan over high heat until hot but not smoking. Add the steaks and sear for 1 minute on each side. Reduce the heat to medium. Season the steaks generously with salt and pepper and continue cooking, turning the steaks every other minute, until you see little pearls of blood come to the surface, about 6 to 8 minutes. The steaks should be cooked rare to medium for juicy, tender meat.
  • Remove the steaks and place them on warmed plates. Over medium heat, deglaze the pan with the water and swirl in the remaining 2 tablespoons butter. Drizzle these pan juices over the meat and serve at once with fries. Serves 4.
  • Matt says: Don't forget a big glass of beer. Or wine. Lots.

Reviews & Comments 3

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  • astoutyeoman 12 years ago
    I love me a good steak frite...good add, thanks.
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  • kitchenaglow 13 years ago
    Matt - Would you consider using a compound butter with this recipe, say one of sumac and parsley? This looks grand. I love a good steak. Where in LB do you go to get yours? We get ours from Wild Oats on PCH/2nd.
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    " It was excellent "
    laenir ate it and said...
    I'm too poor to buy expensive cuts of meat, so my steaks were not fatty and not as thick as those in the ingredients list, and, of course, cooked faster than the directions indicate, but the pan sauce is a real winner. I definitely would not have discovered that flavor on my own. The directions are simple, but the flavor is not.
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