Classic Steak with Fries (Print Version)
# Ingredients:
→ Zesty Herb Butter
01 -
1 fresh lemon, juiced and zested
02 -
2 teaspoons coarse sea salt
03 -
3 sticks unsalted butter, softened
04 -
1 tablespoon finely chopped fresh rosemary
05 -
2 minced fresh thyme leaves
06 -
2 cloves garlic mashed into a paste
07 -
1/4 cup thinly sliced green onions
08 -
1/2 teaspoon freshly ground black pepper
→ Golden Fries
09 -
3 large russet potatoes, cut into thick matchsticks (batonnet)
10 -
Coarse salt for seasoning
→ Premium Steaks
11 -
4 tablespoons unsalted butter
12 -
2 boneless New York strip steaks, about 12 ounces each
13 -
2 tablespoons olive oil (extra virgin if possible)
14 -
A handful of crushed garlic cloves (8-10)
15 -
A few sprigs of fresh thyme (about 8-10)
16 -
Coarse salt and freshly cracked pepper for flavoring
# Instructions:
01 -
Toss your softened butter into a mixer and whip it on high speed for about 5-7 minutes till it gets fluffy and creamy. Stir in the garlic, rosemary, thyme, green onions, lemon juice, and zest. Add some salt and pepper to taste. Set it aside so the flavors can come together.
02 -
Wash your potato sticks in cold water and swish them around to get rid of starch. Drain and rinse again thoroughly—don't skip this part! Twice-fry them: cook at 300°F for a few minutes (you can freeze them now if prepping for later), then fry again at 350°F until they're beautifully golden and crisp. Salt them while they're still piping hot.
03 -
Generously season your steaks with salt and pepper. Heat oil in your skillet until it's really hot, then carefully lay in the steaks. Press down for 15-20 seconds, then let them sit untouched for about 2-3 minutes. Flip, add butter, thyme, and garlic, then spoon the melted butter over the steaks for 2-4 minutes. Rest for a few moments before slicing.
# Notes:
01 -
You can make the butter beforehand and freeze it. It'll keep perfectly for your next steak meal.
02 -
To get medium doneness, cook each side for an extra minute and rest the steak a little longer.
03 -
Rinsing the potatoes really matters—it helps make them super crispy.