It’s easy to transport yourself to a Parisian cafe when you whip up this recipe for steak frites. The herb compound butter makes it even better.
For the Compound Butter:
- 1/2 stick (2 ounces) unsalted butter, slightly softened
- 1 teaspoon chopped fresh parsley
- 1 teaspoon chopped fresh basil
- 1 clove garlic, finely minced
For the Fries:
- 6 medium-sized Russet potatoes (about 3 pounds)
- Cooking oil spray
- 4 tablespoons vegetable oil, divided
- 3/4 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
For the Steak:
- 4 8-ounce steaks (ribeye or NY strip)
- 4 tablespoons extra virgin olive oil, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
To Prepare the Compound Butter:
- Place butter, herbs, and garlic in a small bowl. Using a fork, cut the herbs and the garlic into the butter to mix together all ingredients until thoroughly incorporated.
- Cover with plastic wrap and place in the refrigerator to chill for at least 30 minutes.
To Prepare the Fries:
- Slice potatoes into thin strips, or thicker wedges if you prefer something more like steak fries. It’s best if they are all similar in size so they will cook evenly.
- Place into a large bowl and cover with cold water. Allow to soak for 10 minutes.
- Meanwhile, preheat the oven to 475˚F and spray a heavy baking sheet with cooking spray. Place 3 tablespoons vegetable oil onto the baking sheet and distribute evenly to cover the surface entirely. Set aside.
- After the potatoes have soaked, drain thoroughly and rinse to remove excess starch, using a colander. Place potatoes onto paper towels and pat dry. Wipe out the bowl with a towel and return potatoes to the bowl.
- Add remaining vegetable oil, salt, and pepper to potatoes and toss to coat. Spread potatoes out on the greased baking sheet in a single layer. Cover with aluminum foil and place on the lowest oven rack to bake for 10 minutes.
- Remove foil and continue baking for 15 minutes.
- Turn the potatoes over with a metal spatula and continue baking for 10-15 more minutes, or until crispy. Sprinkle with additional salt and pepper to taste, if desired.
To Prepare the Steak:
- Brush each side of the steaks with olive oil, using about 2 tablespoons total. Sprinkle each side evenly with salt and pepper.
- Heat the remaining olive oil in a large, heavy skillet with a fitted lid over medium heat until shimmering. Place steaks in the skillet, working in batches if necessary. Cook for 4 minutes or until browned on one side, then turn the steaks over and cover with a lid. Cook 3-4 more minutes, or until they reach your desired level of doneness. Let rest 10 minutes before serving.
- Serve each steak with 1 tablespoon of herb butter on top. Pile fries onto plates alongside the steak and serve.
- Category: Beef
- Method: Stovetop, Baking
- Cuisine: French Fries
Keywords: steak frites, French fries