Brown’s Blue Butter Steak Frites

Prep Time: 20 minutes + marinating time

Cooking time: 15 minutes


150g Brown’s Bleu De Brun
125g Brown’s unsalted butter, softened
½ teaspoon black salt
1 WHB ribeye steak, about 300g and 4cm thick
2 tablespoons olive oil
2-3 garlic cloves, crushed
Freshly ground black pepper
Rock salt
Matchstick fries for serving
Freshly chopped scallion (the green part only)



1. Blue butter: Combine all ingredients in a bowl and pulse in a food processor until smooth. Spoon into silicon molds and freeze until set. Refrigerate until use.
2. Ribeye: Season the ribeye generously with salt, black pepper, 1 tablespoon olive oil, 2 blue butter cubes (melted) and marinate overnight with crushed garlic cloves. Using a heavy bottom or cast-iron skillet, heat over a medium to high heat until smoking. Pour olive oil, garlic pieces into pan and sear steak for a minute. Flip for another minute to sear the other side and render the sides for 30 seconds on each. Flip back again and add the butter, tilt the pan and baste the steak, cooking for 1 minute.
Flip again and baste on the second side for a minute. Remove from heat, sprinkle with salt & black pepper and allow to rest for 2 – 3 minutes.
3. To serve, slice ribeye thinly and garnish with chopped scallion and extra butter with freshly cooked fries.


Precooking Tips ✔️Always bring steak to room temperature before cooking. ✔️Flipping the side every minute ensures the meat cooks evenly and keeps it juicy and seasoned. For a rare steak, do this for a total of 2 minutes on each side (as per above), for medium a total of 3 minutes (flip the steaks one more time on each side and baste) and well done for a total of 4
minutes on each side (flip steaks two more times on each side and baste).





Eliad Extra Virgin Olive Oil

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