Steak Frites with Herb Butter
Instructions
- 1
Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels and season generously with salt and black pepper on both sides.
- 2
Prepare the herb butter: In a small bowl, mix softened butter with parsley, thyme, and minced garlic. Set aside at room temperature.
- 3
Peel potatoes and cut into 1/4-inch thick batons (about 8mm). Rinse in cold water and pat completely dry with kitchen towels - this is crucial for crispy frites.
- 4
Heat vegetable oil in a large heavy-bottomed pot or deep fryer to 325°F (160°C). Fry potatoes in batches for 5-6 minutes until soft but not colored. Remove and drain on paper towels.
- 5
Increase oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes until golden and crispy. Drain on fresh paper towels and season immediately with salt.
- 6
While finishing the frites, heat a large cast-iron skillet or heavy pan over high heat. Add olive oil and swirl to coat.
- 7
Sear steaks for 3-4 minutes per side for medium-rare (internal temperature 130°F/54°C), or adjust time for desired doneness. Add a tablespoon of herb butter to the pan during the last minute.
- 8
Remove steaks from heat and let rest for 5-7 minutes. Top each steak with a generous dollop of herb butter.
- 9
Serve steaks immediately with hot frites on the side. Garnish with additional fresh herbs if desired.
Chef's Note
"This bistro classic is all about timing—let your steaks rest to room temperature before cooking, and double-fry those potatoes for that perfect golden crunch. The herb butter transforms simple ingredients into something truly restaurant-worthy, and trust me, it's easier than it looks!"
