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Nestled at the crossroads of vibrant Dupont Circle and the enchanting Georgetown, Ellington Park Bistro stands as a beacon of culinary excellence in the heart of Washington, D.C. This quaint corner restaurant, with its upscale twists on contemporary French classics, welcomes patrons to experience the finest in breakfast, brunch, happy hour, and dinner. Today, we’re sharing the first recipe of our Bistro Bites series. Transcending borders and time, this French classic needs no introduction: steak frites.

Juicy Steak Meets Crispy Frites

At Ellington Park Bistro, we take pride in crafting each dish with precision and passion. Our steak frites are no exception. Let's dive into the components, amounts, units, and cooking methods that create this culinary masterpiece so you can make this delectable dish as a trained chef would in the comfort of your own home. 


14 oz Black Angus NY Strip: This prime cut of Angus beef is the star of the show. Seasoned to perfection, it's cooked to your preferred temperature in a hot cast iron pan, creating a mouthwatering crust while preserving its tender interior.

Blanched Fries (5 oz): Our golden, crispy fries are blanched to achieve the ideal texture. They're then fried to a delectable golden brown, seasoned with a touch of kosher salt, and served in a charming julep cup.

Maitre d'Hotel Butter (2 oz, room temperature): This silky, herb-infused butter elevates the steak to new heights. It's the result of a beautiful culinary marriage between cold, cubed butter, fresh thyme, and aromatic garlic cloves. This luxurious concoction adds a burst of flavor as it's gently basted onto the sizzling steak.

Salt (Kosher, as needed): Salt is the unsung hero of any good dish, enhancing the natural flavors of our NY Strip.

Garlic Cloves (2 ea): These whole garlic cloves, along with fresh thyme, infuse their essence into the sizzling butter, imparting a delightful aroma and a subtle hint of garlic to the dish.

Thyme Stems (2 ea): Fresh thyme stems add a fragrant and earthy note to the Maitre d'Hotel Butter.

Garlic Aioli (1.5 oz): Our garlic aioli, made in-house, provides a creamy and garlicky companion to both the steak and the fries.

Cooking Method

  1. Start by searing the 14 oz Black Angus NY Strip in a hot cast iron pan with a small amount of oil. Achieve a beautiful sear on both sides to your desired doneness.
  2. Add the garlic cloves and thyme to the pan, followed by the cold, cubed butter. Baste the steak with this flavorful butter using a large spoon until it reaches your preferred temperature.
  3. Remove the steak from heat and allow it to rest for 5 minutes, letting the juices redistribute and intensify the flavors.
  4. While the steak rests, fry the blanched fries in a 375-degree fryer until they turn a glorious golden brown. Toss them in a pinch of kosher salt for that perfect finish.
  5. Cut the rested steak straight down against the grain into 6 succulent pieces.
  6. Plate the steak and artistically quenell the Maitre d'Hotel Butter onto it. Place the fries in a charming julep cup and the garlic aioli in a dainty 1.5 oz ramekin. Don't forget to garnish with a sprig of fresh parsley for a touch of elegance.

The steak frites at Ellington Park Bistro are a timeless classic that pays homage to the rich culinary heritage of France. With the finest Angus beef, house-made garlic aioli, and a luxurious Maitre d'Hotel Butter, every bite is a symphony of flavors that will transport your taste buds to the streets of Paris.

Make your reservation today and let Ellington Park Bistro evoke the DC native in you. Come dine with us and savor the magic of steak frites at Ellington Park Bistro – where every meal is a masterpiece, and every bite tells a story.