Honey Butter Steak and Smashed Frites

Honey Butter Steak and Smashed Frites

YIELD: Makes 6 servings


For Honey Butter Steak and Smashed Frites (per serving):

1 1/4 lbs. - honey aged steak

2 T - honey butter

5 oz. - Smashed Honey Frites

pinch - dried wildflowers

2 tsp. - honeycomb

For Honey Aged Steak with Honey Butter:

6 each - 1-inch thick boneless ribeye, 1 1/2 lbs per piece

3/4 cup - blackberry honey

12 each - fresh thyme sprigs

6 T - finely minced shallot

2 T - olive oil

6 each - roasted garlic clove, smashed to a fine paste

3/4 cup - mead

3 tsp. - dijon mustard

3 tsp. - picked fresh thyme

3/4 cup - blackberry honey

1 1/2 cups - room temperature unsalted butter

2 1/4 tsp. - kosher salt

3/4 tsp. - cracked black pepper

4 1/2 T - marble-sized scoops honeycomb

4 1/2 tsp. - kosher salt

3 tsp. - ground black pepper

1 1/8 cup - mead

1 1/2 cup - beef stock


For Honey Butter Steak and Smashed Frites (per serving):
Slice steak and, drizzle with pan sauce, and slather with remaining honey butter. Plate alongside smashed honey frites. Serve immediately.

For Honey Aged Steak with Honey Butter:
Place steaks in a cryovac bag and drizzle with honey, top with thyme and cryovac. Refrigerate steaks overnight or up to 1 month (ideally 3-5 days for best flavor).

Prior to cooking the steaks, cook the honey butter. Start by sauteeing shallots in a small saute pan until tender and start to caramelize, about 3 minutes. Stir in roasted garlic and add mead and continue to cook over medium-low heat until mead is nearly evaporated. Stir in Dijon mustard, thyme, and honey. Continue to cook until thick and syrupy. Remove from heat and cool completely. In a small bowl add the butter and whisk in cooled honey syrup. Season butter with salt and pepper. Gently fold in honeycomb, leaving slightly chunky. Set aside for later use.

Remove and pat steaks dry with paper towels before seasoning with salt and pepper. Drizzle with olive oil. Heat multiple large saute pans to medium heat and place steaks (presentation side down) in pan, reduce heat to medium-low and cook slowly to prevent honey from burning, turning ever 3 minutes until caramelized on all sides and cooked to desired temperature. Baste each steak with 2 tablespoons of honey butter to finish before removing and setting aside to rest. Deglaze pan with mead and bring to a simmer, then reduce by half. Pour in beef stock and simmer until sauce thickens. Remove steak from pan and rest.


Age steak with smashed garlic and rosemary for a more unctuous result.

Add smashed garlic, rosemary, and thyme sprigs to pan when basting steak with butter for an even more flavorful steak.

Mead can be swapped for hard cider or a dry white wine.