Classic Steak Frites (Print Version)
# Ingredients:
→ Citrus-Herb Butter
01 -
3 sticks of unsalted butter, brought to room temp
02 -
A tablespoon of chopped fresh rosemary
03 -
2 tablespoons of minced thyme leaves
04 -
1/4 cup of finely sliced green onions
05 -
2 garlic cloves smashed into a paste
06 -
Juice and zest from 1 fresh lemon
07 -
2 teaspoons of coarse salt
08 -
Half a teaspoon of fresh black pepper
→ Golden Crispy Fries
09 -
3 big russet potatoes, cut into thick matchsticks
10 -
Coarse salt to taste
→ Premium Steakhouse Steaks
11 -
Two 12-ounce New York strip steaks
12 -
2 tablespoons of quality olive oil
13 -
8-10 stems of fresh thyme
14 -
8-10 garlic cloves, lightly smashed
15 -
4 tablespoons of unsalted butter
16 -
Salt and black pepper to season steaks
# Instructions:
01 -
Whip the butter in a mixer (using the paddle) until it gets nice and fluffy—takes 5-7 minutes on high. Stir in rosemary, thyme, garlic, green onion, lemon juice, and zest. Salt and pepper it, set aside, and let it soak up those flavors.
02 -
Rinse cut potatoes in cold water, swish them around, and drain. Rinse again to get rid of any leftover starch. Fry them twice! First at 300°F for a few minutes to soften, and then at 350°F to get that deep golden crunch. Toss with salt while they’re still hot.
03 -
Generously coat steaks with salt and pepper. Heat a pan until it’s really hot, then add oil. Place the steaks in and press down firmly for a few seconds to get a good sear. Let them sit for a few minutes without touching. Flip, toss in garlic, thyme, and butter, and spoon the melted butter over the steaks repeatedly for a couple of minutes. Let rest before slicing.
# Notes:
01 -
You can prep the herb butter well in advance. Freeze it, and it’s ready to go for your next steak night.
02 -
If you want medium doneness, you’ll need to cook an extra minute on each side and rest it a minute longer.
03 -
Don’t skip the rinsing step for the potatoes! It’s the trick to getting that perfect crunchy outside.