Steak Frites with Butter (Print Version)
# Ingredients:
→ Citrus-Herb Butter
01 -
3 sticks of unsalted butter, softened at room temperature
02 -
1 tablespoon of fresh rosemary, chopped small
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2 tablespoons of thyme leaves, finely chopped
04 -
1/4 cup of thinly sliced scallions
05 -
2 garlic cloves, mashed into a smooth paste
06 -
1 lemon, juiced and zested
07 -
2 teaspoons of flaky sea salt
08 -
1/2 teaspoon of ground black pepper
→ Crispy Fries Perfection
09 -
3 large russet potatoes, cut into thick matchsticks
10 -
Coarse salt to taste
→ High-Quality Steak
11 -
2 12-ounce New York strip steaks
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2 tablespoons of extra-virgin olive oil
13 -
8 to 10 thyme sprigs, fresh
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8 to 10 whole garlic cloves, lightly smashed
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4 tablespoons of unsalted butter
16 -
Coarse salt and freshly ground pepper for seasoning
# Instructions:
01 -
Take your butter and whip it until fluffy in a stand mixer using the paddle on high for 5-7 minutes. Add the rosemary, thyme, green onions, garlic, and lemon zest/juice, mixing well. Sprinkle in salt and pepper, then let it sit to blend the flavors together.
02 -
Rinse and swish your sliced potatoes in cold water to get rid of the starch, then rinse them again. Trust me, it's key for the crunch! Fry them twice: a quick 3-minute fry at 300°F, then later at 350°F until golden and crispy (about 3-5 minutes). Sprinkle with salt when they're fresh out of the fryer.
03 -
Generously dust your steaks with salt and pepper. Heat oil in a very hot pan and put the steaks in. Press down gently for 15-20 seconds, then don’t touch them for 2-3 minutes. Flip the steak, toss in the garlic, thyme, and butter, then baste the meat for 2-4 minutes. Let it rest for a few minutes before slicing.
# Notes:
01 -
You can make the compound butter ahead of time and freeze it. It's super handy for future steak nights!
02 -
For medium steak, add an extra minute on each side and another rest minute.
03 -
Rinsing potatoes is not optional—it’s essential for getting crispy fries.