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Grilled Ribeye Steak with Dijon Herb Butter, Crispy Shallots and Frites

Pairs with Smith & Hook Cabernet Sauvignon or Smith & Hook Reserve Cabernet Sauvignon

Serves 2-4

Place steaks on a platter, salt and pepper them. Let sit for 30 min-1 hr before cooking and prepare herb butter, shallots and frites.

Dijon Herb Butter

In a small bowl mix together butter, mustard, salt, pepper and herbs, form into a small log on a piece of parchment and twist tightly to secure ends and chill until ready to use.

Crispy Shallots

Toss sliced shallot with the flour, transfer to a fine mesh strainer and shake excess flour. Add oil to a hot skillet. When oil is hot add shallots and cook until crispy. Place on a paper towel until ready to use. Sprinkle with a bit of salt.


Slice into long thin matchsticks (1/4 inch thick) Place in a bowl of salted ice water for 20-30 minutes. Heat oven to 425 degrees. Drain potatoes and lay them on a kitchen towel then cover with another towel and dry well. This will ensure you have crispy frites. Place them on parchment and toss in 1-2 Tbs of olive oil and a couple pinches of salt. Lay in a single layer to cook. Cook for 30 minutes, check, toss potatoes and rotate pan, continue watching until golden brown and crispy to your liking. Remove and serve with a pinch more salt.

While frites are cooking, grill or pan sear steaks. Heat skillet, grill pan or bbq on medium high heat until hot, add oil and sear well on each side. Cook to desired doneness (aboutĀ  7-12 minutes), reduce heat if needed. Medium rare should register at 125F degrees. Place steaks on plates with a knob of butter and crispy shallots on top of each steak and a handful of frites. Sprinkle with a pinch of Maldon salt and freshly ground pepperĀ  and serve.