Steak Frites Recipe

Mix the Compound Butter

In a bowl, combine the softened unsalted butter, chopped parsley, chopped chives, minced garlic, and lemon juice. Mix until well blended.

Transfer the compound butter mixture onto a piece of plastic wrap. Shape it into a log and wrap tightly. Refrigerate until firm, about 30 minutes.

Cut the Potatoes

Peel the russet potatoes and cut them into thick fries, approximately 1/2 inch wide.

Rinse and Dry Fries

Rinse the cut fries in cold water to remove excess starch, then dry them thoroughly with a paper towel.

Heat the Oil

In a heavy pot, heat the vegetable oil over medium heat until it reaches 325°F (160°C).

Fry the Fries

Carefully add the fries in batches to the hot oil, frying for about 5-6 minutes until they are light golden. Remove with a slotted spoon and drain on paper towels.

Crisp the Fries

Increase the oil temperature to 375°F (190°C). Return the fries to the oil in batches and fry for an additional 3-4 minutes until crispy and golden brown. Drain again on paper towels and season with salt while hot.

Season the Steak

Season the flat iron steak with salt and black pepper on both sides.

Sear the Steak

In a skillet, heat the olive oil over medium-high heat until shimmering. Add the steak and sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness.

Rest the Steak

Remove the steak from the skillet and let it rest for 5 minutes before slicing.

Plate the Dish

Slice the steak against the grain and serve it on a plate alongside the handcut fries. Top the steak with slices of the herb compound butter.