Classic Steak Frites with Butter (Print Version)
# Ingredients:
→ Herb-Citrus Butter
01 -
3 sticks unsalted butter, softened to room temperature
02 -
1 tablespoon fresh rosemary, finely chopped
03 -
2 tablespoons fresh thyme leaves, minced
04 -
1/4 cup green onions, thinly sliced
05 -
2 garlic cloves, minced into a paste
06 -
1 fresh lemon, zested and juiced
07 -
2 teaspoons coarse sea salt
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1/2 teaspoon freshly ground black pepper
→ Perfect Crispy Fries
09 -
3 large russet potatoes, cut into batonnet (thick matchstick) shape
10 -
Coarse salt for seasoning
→ Steakhouse Quality Meat
11 -
2 New York strip steaks (12 ounces each)
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2 tablespoons extra virgin olive oil
13 -
8-10 fresh thyme sprigs
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8-10 whole garlic cloves, lightly crushed
15 -
4 tablespoons unsalted butter
16 -
Coarse salt and freshly ground pepper for seasoning
# Instructions:
01 -
Start by whipping your softened butter in a stand mixer with the paddle attachment until it becomes light and airy - this should take about 5-7 minutes on high speed. Once fluffy, fold in your aromatics: the minced rosemary, thyme, sliced green onions, garlic, lemon zest, and juice. Season with salt and pepper, then set aside to let the flavors meld.
02 -
Give your cut potatoes a good rinse in cold water, swishing them around to remove excess starch. Drain and rinse again - this is the secret to crispy fries! For that perfect texture, we'll double-fry: first at 300°F for 3 minutes (you can do this ahead of time), then finish at 350°F for 3-5 minutes until golden and crispy. Season with salt while hot.
03 -
Season your steaks generously with salt and pepper. Get your pan screaming hot with oil, then add the steaks. Here's the pro move: press down for 15-20 seconds, then leave them untouched for 2-3 minutes. Flip, add your aromatics (thyme and garlic) and butter, then baste like a chef for 2-4 minutes. Let rest for 3-4 minutes before slicing.
# Notes:
01 -
The compound butter can be made ahead and freezes beautifully - perfect for future steak nights!
02 -
For a medium doneness, add 1 minute per side and an extra minute of resting time.
03 -
Don't skip the potato rinsing step - it's crucial for achieving that perfect crispy exterior.