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Homemade Steak Frites Recipe photo

Steak Frites Recipe

A classic steak frites with herb garlic butter and crispy batonnet fries.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings

Equipment

  • Stand Mixer or Hand Mixer
  • paddle attachment or mixing spoon
  • Large pot or deep fryer
  • Slotted spoon or tongs
  • sheet tray lined with parchment
  • Large frying pan or skillet
  • Mixing Bowls

Ingredients
  

  • 3 sticks unsalted butter, softened
  • 1 tablespoon fresh rosemary, minced
  • 2 tablespoons fresh thyme, minced
  • 1/4 cup green onions, sliced
  • 2 cloves garlic, finely minced
  • lemon zest and juice from 1 lemon
  • 2 teaspoons coarse salt
  • 1/2 teaspoon black pepper
  • 3 russet potatoes, cut into batonnet (fries) about 3 medium potatoes
  • coarse salt to taste for fries
  • 2 12-ounce New York strip steaks
  • 2 tablespoons olive oil
  • 8-10 sprigs fresh thyme
  • 8-10 cloves garlic
  • 4 tablespoons unsalted butter for cooking steaks
  • coarse salt and pepper to season steaks

Instructions
 

  • Make the herb garlic butter: add the 3 softened sticks of butter to a stand mixer fitted with the paddle (or use a hand mixer) and whip on high until light and fluffy, about 5–7 minutes.
  • Stir in 1 tablespoon minced rosemary, 2 tablespoons minced thyme, 1/4 cup sliced green onions, 2 finely minced garlic cloves, the zest and juice of 1 lemon, 2 teaspoons coarse salt, and 1/2 teaspoon pepper until evenly combined; set aside.
  • Prep the fries: place the batonnet-cut russet potatoes in cold water and agitate with your hands to remove excess starch; drain, rinse, and drain well.
  • Blanch the fries: heat oil in a deep fryer or pot to 300°F (about low-medium) and fry the potatoes for 3 minutes until just softened but not browned; remove with a slotted spoon and spread on a parchment-lined sheet tray to drain and hold.
  • Finish the fries: when ready to serve, increase oil temperature to 350°F and fry the potatoes 3–5 minutes more until golden brown and crispy; drain, toss with coarse salt to taste, and keep warm.
  • Season the steaks on both sides with coarse salt and pepper.
  • Cook the steaks: heat 2 tablespoons olive oil in a large skillet over high heat until smoking. Add the strip steaks and immediately lower heat to medium. Press the steaks with tongs or a spatula for 15–20 seconds, then let cook untouched for 2–3 minutes.
  • Flip the steaks, add 8–10 sprigs of thyme, 8–10 garlic cloves, and 4 tablespoons unsalted butter to the pan. Cook 2–4 minutes while continuously basting the steaks with the melted butter.
  • Transfer the steaks to a cutting board and rest for 3–4 minutes before slicing. Serve sliced steaks with a spoonful of the herb garlic butter and the fries.

Notes

  • Prepare the butter and cut the fries up to 3 days ahead and keep refrigerated submerged in water.
  • Rinse the fries before cooking if stored in water.
  • Leftover compound butter freezes well for future use.
  • For a more done steak, add 1 minute per side of cooking and 1 extra minute of rest.
  • If not frying, toss fries with 2–3 tablespoons olive oil and bake at 425°F for 18–20 minutes.