Steak Frites with Butter (Print Version)
# Ingredients:
→ Zesty Butter Blend
01 -
3 sticks of unsalted butter, softened at room temp
02 -
Juice and zest from 1 fresh lemon
03 -
1 tablespoon finely chopped rosemary
04 -
2 tablespoons minced thyme leaves
05 -
2 teaspoons flaky sea salt
06 -
1/2 teaspoon freshly ground black pepper
07 -
2 minced garlic cloves (a smooth paste works best)
08 -
1/4 cup thin green onion slices
→ Golden Homemade Fries
09 -
3 big russet potatoes, cut into thick matchstick-like shapes
10 -
A sprinkle of coarse salt for flavor
→ Juicy Steak Cuts
11 -
Two 12-ounce New York strip steaks
12 -
8-10 lightly crushed whole garlic cloves
13 -
8-10 sprigs of fresh thyme
14 -
4 tablespoons butter (unsalted)
15 -
2 tablespoons olive oil (extra-virgin for best results)
16 -
Salt and black pepper to taste
# Instructions:
01 -
Pop your butter into a stand mixer and whip it up on high for 5-7 minutes until it’s super fluffy. Toss in your rosemary, thyme, green onions, garlic, and lemon juice with the zest. Sprinkle in some salt and pepper to taste. Stir it all together and leave it to chill so the flavors can come together.
02 -
Rinse the cut-up potatoes twice in cold water to wash off extra starch—don’t skip this part if you want that crispy finish! Pat them dry, then fry them two times: first for 3 minutes at 300°F, and then again for 3-5 minutes at 350°F till golden and crunchy. Sprinkle with salt as soon as they come out of the oil.
03 -
Generously season your steaks with salt and pepper, then heat up your skillet with olive oil until it’s super hot. Place the steaks in and press down for 15-20 seconds. Don’t disturb them for about 2-3 minutes. Flip them, throw in thyme, garlic, and butter, and start basting for 2-4 minutes. Let the steaks rest for a few minutes before you cut into them.
# Notes:
01 -
You can prep the flavored butter in advance and freeze it—it’s great for future meals.
02 -
For a steak cooked to medium, add an extra minute per side and wait a minute longer before slicing.
03 -
Don’t skip rinsing those potatoes twice—this trick is key for getting that crunchy outside.