Steak Frites Recipe
A well marbled steak (10oz) cut from the top of the rib topped herb butter. Served with hand cut fries.
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Ingredients
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Steak & Herb Butter
Hand-Cut Fries
Method
Steak & Herb Butter
- 1
Make the herb butter
In a small bowl combine softened unsalted butter, finely chopped parsley, chives, thyme, lemon zest, and minced garlic. Season with a pinch of salt and pinch of black pepper. Mix until smooth and fully incorporated. Spoon the butter onto plastic wrap, form into a log about 1-inch in diameter, wrap tightly and chill in refrigerator while preparing fries and steak (minimum 20 minutes) so it firms up.
- 2
Season the steak
Pat the ribeye steak dry with paper towels. Rub both sides with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper, pressing seasoning into the meat. Let the steak rest at room temperature for 20–30 minutes to allow even cooking.
- 3
Cook the steak
Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 4–5 minutes. Add 1 tablespoon neutral oil and swirl to coat. Add the steak and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Reduce heat to medium and continue cooking, flipping every minute, until internal temperature reaches desired doneness: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, 140°F (60°C) for medium. For a 10 oz ribeye this typically totals 6–10 minutes total searing time depending on thickness—use an instant-read thermometer for accuracy.
- 4
Rest and finish
Transfer the steak to a cutting board and tent loosely with foil. Let rest for 5–8 minutes to allow juices to redistribute. Slice the chilled herb butter into 1/4-inch rounds and place 1–2 rounds on top of the hot steak just before serving so it melts over the meat.
Hand-Cut Fries
- 5
Cut and soak potatoes
Cut each scrubbed russet potato into 1/3–1/2-inch thick sticks for classic hand-cut fries. Place cut fries into a large bowl of cold water and agitate to remove surface starch. Soak at least 30 minutes, preferably 1 hour (or refrigerate and soak up to 4 hours).
- 6
Dry and toss
Drain the soaked potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry. If using cornstarch for extra crispness, toss the dry fries with 1 teaspoon cornstarch until evenly dusted.
- 7
First fry (blanch)
Heat vegetable oil in a heavy pot or deep fryer to 300°F (150°C). Working in batches to avoid crowding, fry the potatoes for 4–5 minutes until soft but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for 10–15 minutes (can be held while finishing steak).
- 8
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry the cooled par-cooked fries in batches for 2–3 minutes until golden brown and crisp. Remove and drain on a rack or paper towels. Immediately season with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper while still hot so salt adheres.
- 9