📝 About This Recipe
This dish is a sophisticated marriage of Parisian bistro culture and the vibrant soul of Vietnamese street food. By replacing traditional Maître d'Hôtel butter with a pungent, savory fish sauce and lime compound, we elevate a classic Ribeye to new heights of complexity. The result is a steak that crackles with a salty-sweet crust, served alongside double-fried frites that are perfect for mopping up the funky, liquid gold melting over the meat.
🥗 Ingredients
The Steak
- 2 pieces Ribeye or New York Strip Steaks (12-14 oz each, at least 1.5 inches thick)
- 2 teaspoons Kosher Salt (more or less to taste)
- 2 tablespoons Neutral Oil (Grapeseed or Avocado oil for high-heat searing)
Fish Sauce Butter (Nuoc Mam Butter)
- 1/2 cup Unsalted Butter (high-quality European style, softened)
- 1 tablespoon Premium Fish Sauce (Red Boat or similar high-quality brand)
- 2 cloves Garlic (microplaned or finely minced into a paste)
- 1 small Shallot (minced very finely)
- 1 teaspoon Lime Juice (freshly squeezed)
- 1 piece Thai Bird's Eye Chili (seeded and minced (optional for heat))
- 1 tablespoon Cilantro (finely chopped)
The Frites
- 3 large Russet Potatoes (peeled and cut into 1/3 inch batons)
- 2 quarts Vegetable Oil (for deep frying)
- 1 teaspoon Fine Sea Salt (for seasoning immediately after frying)
👨🍳 Instructions
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1
Prepare the Fish Sauce Butter: In a small bowl, combine the softened butter, fish sauce, minced garlic, shallots, lime juice, chili, and cilantro. Mash with a fork until completely homogenous.
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2
Transfer the butter mixture onto a piece of plastic wrap. Roll it into a log shape, twisting the ends to seal, and refrigerate for at least 30 minutes to firm up.
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3
For the frites, soak the cut potato batons in a large bowl of cold water for at least 30 minutes to remove excess starch. This ensures a crispier fry.
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4
Pat the potatoes extremely dry using paper towels or a clean kitchen towel. Moisture is the enemy of a crisp fry.
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5
Heat the frying oil in a heavy-bottomed pot or Dutch oven to 325°F (160°C). Fry the potatoes in batches for 5-6 minutes until pale and limp. They should not be brown yet.
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6
Remove the par-fried potatoes and drain on a wire rack. Let them cool to room temperature while you prepare the steaks.
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7
Season the steaks generously with kosher salt on all sides. Let them sit at room temperature for 20 minutes to ensure even cooking.
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8
Heat a heavy cast-iron skillet over high heat until it begins to smoke slightly. Add the neutral oil and swirl to coat.
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9
Place the steaks in the pan. Sear for 3-4 minutes per side for medium-rare, or until a deep, dark brown crust has formed. Don't forget to sear the fat cap on the side.
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10
Remove the steaks from the pan and place them on a warm plate. Immediately top each steak with a thick 1/2-inch slice of the chilled fish sauce butter. Let the steaks rest for 8-10 minutes.
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11
While the steak rests, increase the oil temperature to 375°F (190°C). Fry the potatoes a second time for 2-3 minutes until golden brown and very crispy.
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12
Drain the frites briefly on paper towels and toss immediately with fine sea salt in a large metal bowl.
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13
Slice the steak against the grain if desired, or serve whole, ensuring the melting butter coats every inch of the meat. Serve the hot frites alongside.
💡 Chef's Tips
Use a high-quality fish sauce like Red Boat 40°N; lower quality sauces can be overly salty without the necessary depth. Always double-fry your potatoes; the first fry cooks the inside, and the second fry creates the crunch. Ensure your steaks are bone-dry before searing to achieve a professional-grade crust. If the butter starts to break or look oily when mixing, it's too warm—chill it for 5 minutes and try again. Don't skip the resting period for the steak; it allows the juices to redistribute and the fish sauce butter to penetrate the meat.
🍽️ Serving Suggestions
Pair with a crisp, acidic Riesling or a bold Syrah to cut through the richness of the butter. Serve with a side of simple watercress salad dressed with lime and black pepper. A small ramekin of Sriracha-mayonnaise makes an excellent dipping sauce for the frites. Provide extra lime wedges on the side to brighten the savory flavors of the steak.