Steak Frites Recipe
Steak Frites Recipe with lemon herb butter is a classic French dish that is absolutely delicious and incredibly easy to make.
For the Butter:
softened unsalted sticks of butter
minced fresh rosemary
minced fresh thyme
sliced green onions
finely minced cloves of garlic
zest and juice of 1 lemon
For the Fries:
russet potatoes cut into batonnet slices
sea salt to taste
For the Steak:
New York strip steaks
sprigs of fresh thyme
sea salt and pepper to taste
Butter: Add the butter to a stand mixer with the paddle attachment and whip on high speed until light and fluffy, about 5-7 minutes.
Next, add in the rosemary, thyme, green onions, garlic, lemon zest, lemon juice, salt, and pepper until combined. Set aside.
Fries: Add the fries to a container of cold water and move around with your hands to get some of the starch off.
Drain and rinse the potatoes again and drain off any excess water.
Place them in a deep fryer or a pot of oil at 300° for 3 minutes.
When ready to serve turn the heat to 350° and cook for 3-5 more minutes. Toss with salt in a bowl and serve.
Steak: Season the steak on both sides with salt and pepper.
Add the oil to a large frying pan over high heat. Once smoking, add in the strip steak and turn the heat down to medium.
Add in the thyme, garlic, and butter and cook for 3-5 minutes per side for a medium-rare internal temperature.
Once you flip the steak over baste the steak until it’s done.
Rest the steak for 3-4 minutes before slicing and serving with some of the butter and fries.
This recipe can be
adapted by using the desired steak of your choice as well as your desired herb butter.
There is plenty of
herb butter leftover that can be frozen for up to 3 months. Use it as you need it in on steak, chicken, fish, pork, vegetables, or pasta.
Figure about 1 russet
potato per person unless you really love fries than do 1 ½ per person.
If you’d like your
steak a little more done add 1 minute per side of cooking and 1 extra minute of rest to get a medium internal temperature.
This is not meant
to be reheated or frozen, you should eat it the second it is finished.
Chef Billy Parisi
© 2022 Chef Billy Parisi