Steak Frites with Butter (Print Version)
# Ingredients:
→ Citrus Herb Spread
01 -
3 sticks of unsalted butter, softened at room temperature
02 -
1/4 cup finely chopped green onion
03 -
1 tablespoon fresh rosemary, minced
04 -
1 lemon, both zested and juiced
05 -
2 tablespoons fresh thyme, chopped small
06 -
2 garlic cloves, crushed into paste
07 -
1/2 teaspoon fresh ground black pepper
08 -
2 teaspoons sea salt (coarse)
→ Crispy Moist Fries
09 -
3 large russet potatoes, cut into thick matchstick-style pieces
10 -
Coarse salt for adding flavor
→ High-End Steak Cut
11 -
Two New York strip cuts (12 ounces each)
12 -
4 tablespoons of butter, unsalted
13 -
2 tablespoons good quality olive oil
14 -
Handful of fresh thyme sprigs (8-10)
15 -
8-10 whole garlic cloves, slightly flattened
16 -
Seasoned generously with salt and black pepper
# Instructions:
01 -
Whip your soft butter in a mixer with a paddle until it’s nice and fluffy—about 5-7 minutes on high. Once it’s light and smooth, stir in all your goodies: green onions, crushed garlic, rosemary, thyme, lemon juice, and zest. Don’t forget to add salt and pepper. Leave it for a bit to soak up all the flavors.
02 -
Toss your potato sticks into cold water, swish them around to get rid of the starch buildup, and rinse a couple of times. Trust me, this makes a difference! Do two rounds of frying: 3 minutes at 300°F to start (this can be done ahead), then crank things up to 350°F for about 4 minutes until they’re crunchy and gold. Sprinkle some salt while they’re hot!
03 -
Rub salt and pepper all over your steak. Heat up oil in a crazy hot pan, and press the steak down for 15-20 seconds before letting it sit there for a solid 2-3 minutes. Turn it over, add garlic, thyme, and butter to the pan, and spoon the sizzling butter over the steak for 2-4 minutes. Let it chill for another few minutes before slicing it up.
# Notes:
01 -
Prepare the butter ahead of time and freeze it! That way, it’s ready whenever you make steaks again.
02 -
Cooking for medium? Add one more minute to each side and an additional minute of rest.
03 -
Potato rinsing is key—don’t skip it if you want that golden crunch!