Steak frites with Cafe de Paris butter

Adam Liaw
Adam Liaw's steak frites with Cafe de Paris butter.
Adam Liaw's steak frites with Cafe de Paris butter. Photo: Stephen Claxton

This frites trick will change your life. Adam Liaw shares his version of the classic steak and chips that requires no deep frying.


2 x 300g sirloin or rib-eye steaks

4 Sebago potatoes, peeled and cut into chunks

½ cup vegetable oil

salt and pepper, to season

½ lemon

3 cups watercress, to serve

Café de Paris butter

150g softened cultured butter

2 tbsp finely chopped chives 

2 tbsp finely chopped parsley

2 tsp Dijon mustard

1 tbsp Noilly Pratt

2 cloves garlic, crushed 

1 tbsp capers, finely chopped 

2 anchovies, finely chopped

rind of ½ lemon, grated

½ tsp smoked paprika

½ tsp Keen's curry powder


1. For the Café de Paris butter, mix all the ingredients together. I prefer to keep it soft the first time I use it, and the roll it into the traditional log and freeze it for future use after that.

2. Heat your oven to 220C fan forced. Place a roasting pan into the oven to heat and add the oil (reserving a little for the steaks). Place the potatoes in a large saucepan with cold water and bring to the boil on high heat. Boil for 10 minutes, then drain the potatoes and return to a low heat for just a minute to dry slightly. Place the lid on the pot and shake once or twice to roughen the edges of the potatoes. Transfer the potatoes to the roasting pan and stir to coat in the oil. Season with salt. Roast the potatoes for about 30 minutes, stirring regularly until the potatoes are golden and crisp.

3. Season the steaks with salt and cook in a heavy frying pan to your liking. Rest the steaks well and give them a quick flash in the frying pan just before serving.

4. To serve, spread the steak generously with the butter and serve with the potatoes and watercress dressed with a little lemon juice.