Steak Frites Recipe
grilled Boz filet, shoestring fries, herb butter, & broccolini
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Ingredients
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Steak
Shoestring Fries
Herb Butter
Broccolini
Method
Steak
- 1
Prepare the Steak
Remove the Boz filet steaks from the refrigerator and let them come to room temperature for about 30 minutes before cooking.
- 2
Season the Steak
Rub the steaks with olive oil, then season generously with salt and black pepper on both sides.
- 3
Shoestring Fries
- 4
Prepare the Potatoes
Wash and peel the Russet potatoes. Cut them into thin, shoestring-sized strips.
- 5
Soak the Potatoes
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch, then drain and pat dry.
- 6
Fry the Potatoes
In a large pot, heat vegetable oil to 350°F (175°C). Carefully add the dried potato strips in batches and fry until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt while hot.
Herb Butter
- 7
Prepare the Herb Butter
In a small bowl, combine the softened unsalted butter, chopped parsley, chopped chives, and minced garlic. Mix well until all ingredients are combined.
- 8
Chill the Herb Butter
Transfer the herb butter mixture onto a piece of parchment paper, roll it into a log, and refrigerate until firm, about 30 minutes.