Easy Classic Steak Frites with Herb-Lemon Butter (Print version)
Pan-seared steak with crispy double-fried frites and a bright herb-lemon compound butter, ready in about 45 minutes.
# Ingredients:
Herb-Lemon Compound Butter
01 -
1/2 cup (115 g) unsalted butter, softened
02 -
1 tablespoon minced fresh parsley
03 -
1 tablespoon minced fresh thyme leaves
04 -
1 teaspoon minced fresh rosemary
05 -
2 garlic cloves, minced
06 -
1 lemon, zested and 1 tablespoon juice
07 -
1/2 teaspoon coarse sea salt
08 -
1/4 teaspoon freshly ground black pepper
Crispy Frites
09 -
3 large russet potatoes, peeled and cut into 1/4-inch batons
10 -
Vegetable or peanut oil, for frying
11 -
Coarse sea salt, for seasoning
Steak
12 -
2 boneless New York strip steaks, 12 oz (340 g) each and 1 inch thick
13 -
2 tablespoons high-heat oil (avocado or grapeseed)
14 -
4 tablespoons unsalted butter
15 -
4-5 garlic cloves, smashed
16 -
4-5 fresh thyme sprigs
17 -
Coarse sea salt and freshly ground black pepper
# Instructions:
01 -
Soften the butter at room temperature for 30 minutes. Beat until creamy, then fold in parsley, thyme, rosemary, minced garlic, lemon zest, lemon juice, salt, and pepper. Spoon onto parchment paper, roll into a log, and chill until firm.
02 -
Soak the cut potatoes in cold water for 30 minutes. Drain and pat completely dry. Heat oil to 300°F (150°C) and fry in batches for 3 minutes until tender but pale. Drain on a wire rack.
03 -
Pat the steaks dry and season generously with salt and pepper. Heat the oil in a heavy skillet over high heat until smoking. Add the steaks, press gently for 10 seconds, then sear undisturbed for 3 minutes. Flip, add butter, smashed garlic, and thyme sprigs. Tilt the pan and baste for 2 to 3 minutes. Transfer to a warm plate to rest.
04 -
Raise the oil temperature to 350°F (175°C). Fry the par-cooked potatoes in batches for 3 to 4 minutes until deeply golden and crisp. Drain on paper towels or a rack and toss immediately with coarse salt.
05 -
Cut the compound butter into coins. Slice the steak against the grain and arrange on plates. Pile the hot frites alongside and place butter coins over the steak so they melt.
# Good to know:
01 -
Serve immediately while the butter is melting and the frites are crisp.
02 -
For medium doneness, add about 1 minute per side to the sear time.