Garlic Herb Butter Steak Frites
Garlic Herb Butter Steak Frites
Ingredients
For the Steak
- 2 ribeye steaks, about 1 1/2 pounds total, 1 1/2 inches thick
- 1 tablespoon kosher salt, plus more for seasoning
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil, high smoke point
For the Garlic Herb Butter
- 1/2 cup unsalted butter, softened
- 3 cloves garlic, minced
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1/4 teaspoon flaky sea salt
For the Frites
- 3 russet potatoes, large, peeled and cut into 1/4-inch thick fries
- 6 cups peanut oil, or other high smoke point oil, for frying
- 1 teaspoon kosher salt, plus more for seasoning
Instructions
- 1
Prepare the potatoes: Peel the russet potatoes and cut them into 1/4-inch thick fries. Place the cut fries in a large bowl and cover with cold water. Let them soak for at least 30 minutes, or up to several hours, to remove excess starch. This helps achieve crispier fries. Drain thoroughly and pat completely dry with paper towels before frying.
⏱️ 15 min
- 2
Make the garlic herb butter: In a small bowl, combine the softened unsalted butter, minced garlic, finely chopped fresh rosemary, finely chopped fresh thyme, finely chopped fresh parsley, and flaky sea salt. Mix until well combined. Set aside at room temperature.
⏱️ 5 min
- 3
Prepare the steaks: Pat the ribeye steaks completely dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper. Let the steaks sit at room temperature for about 20-30 minutes before cooking.
⏱️ 5 min
- 4
First fry the frites: In a large, heavy-bottomed pot or Dutch oven, heat the peanut oil to 325°F. Carefully add about one-third of the dried potato fries to the hot oil. Fry for 5-7 minutes, or until the fries are tender but not yet browned. They should be limp and slightly cooked through. Remove with a slotted spoon and transfer to a wire rack set over a baking sheet to drain. Repeat with the remaining potatoes in two more batches. Increase the oil temperature to 375°F.
⏱️ 15 min•🌡️ 325
- 5
Sear the steaks: While the fries are draining, heat a large cast-iron skillet over high heat until smoking. Add the olive oil. Carefully place the seasoned steaks in the hot skillet. Sear for 2-3 minutes per side for a good crust. Reduce the heat to medium-high.
⏱️ 8 min
- 6
Baste the steaks: Add about 2 tablespoons of the prepared garlic herb butter to the skillet. As the butter melts, tilt the pan and use a spoon to baste the steaks with the melted butter, garlic, and herbs. Continue cooking and basting for another 2-4 minutes, flipping occasionally, until the steaks reach your desired doneness (e.g., 130-135°F for medium-rare).
⏱️ 4 min
- 7
Rest the steaks: Transfer the cooked steaks to a cutting board. Top each steak with a generous dollop of the remaining garlic herb butter. Tent loosely with foil and let rest for 10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.
⏱️ 10 min
- 8
Second fry the frites: While the steaks are resting, carefully return the par-fried potatoes to the oil, which should now be at 375°F. Fry in batches for 2-4 minutes, or until golden brown and crispy. Remove with a slotted spoon and transfer back to the wire rack to drain.
⏱️ 5 min•🌡️ 375
- 9
Season the frites: Immediately after removing from the oil, sprinkle the hot frites generously with kosher salt.
⏱️ 1 min
- 10
Serve: Slice the rested steaks against the grain into thick pieces. Arrange the sliced steak and crispy frites on plates. Serve immediately with any remaining garlic herb butter on the side for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Herb Butter Steak Frites
Ingredients
For the Steak
- 2 ribeye steaks, about 1 1/2 pounds total, 1 1/2 inches thick
- 1 tablespoon kosher salt, plus more for seasoning
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil, high smoke point
For the Garlic Herb Butter
- 1/2 cup unsalted butter, softened
- 3 cloves garlic, minced
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1/4 teaspoon flaky sea salt
For the Frites
- 3 russet potatoes, large, peeled and cut into 1/4-inch thick fries
- 6 cups peanut oil, or other high smoke point oil, for frying
- 1 teaspoon kosher salt, plus more for seasoning
Instructions
- 1
Prepare the potatoes: Peel the russet potatoes and cut them into 1/4-inch thick fries. Place the cut fries in a large bowl and cover with cold water. Let them soak for at least 30 minutes, or up to several hours, to remove excess starch. This helps achieve crispier fries. Drain thoroughly and pat completely dry with paper towels before frying.
⏱️ 15 min - 2
Make the garlic herb butter: In a small bowl, combine the softened unsalted butter, minced garlic, finely chopped fresh rosemary, finely chopped fresh thyme, finely chopped fresh parsley, and flaky sea salt. Mix until well combined. Set aside at room temperature.
⏱️ 5 min - 3
Prepare the steaks: Pat the ribeye steaks completely dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper. Let the steaks sit at room temperature for about 20-30 minutes before cooking.
⏱️ 5 min - 4
First fry the frites: In a large, heavy-bottomed pot or Dutch oven, heat the peanut oil to 325°F. Carefully add about one-third of the dried potato fries to the hot oil. Fry for 5-7 minutes, or until the fries are tender but not yet browned. They should be limp and slightly cooked through. Remove with a slotted spoon and transfer to a wire rack set over a baking sheet to drain. Repeat with the remaining potatoes in two more batches. Increase the oil temperature to 375°F.
⏱️ 15 min•🌡️ 325 - 5
Sear the steaks: While the fries are draining, heat a large cast-iron skillet over high heat until smoking. Add the olive oil. Carefully place the seasoned steaks in the hot skillet. Sear for 2-3 minutes per side for a good crust. Reduce the heat to medium-high.
⏱️ 8 min - 6
Baste the steaks: Add about 2 tablespoons of the prepared garlic herb butter to the skillet. As the butter melts, tilt the pan and use a spoon to baste the steaks with the melted butter, garlic, and herbs. Continue cooking and basting for another 2-4 minutes, flipping occasionally, until the steaks reach your desired doneness (e.g., 130-135°F for medium-rare).
⏱️ 4 min - 7
Rest the steaks: Transfer the cooked steaks to a cutting board. Top each steak with a generous dollop of the remaining garlic herb butter. Tent loosely with foil and let rest for 10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.
⏱️ 10 min - 8
Second fry the frites: While the steaks are resting, carefully return the par-fried potatoes to the oil, which should now be at 375°F. Fry in batches for 2-4 minutes, or until golden brown and crispy. Remove with a slotted spoon and transfer back to the wire rack to drain.
⏱️ 5 min•🌡️ 375 - 9
Season the frites: Immediately after removing from the oil, sprinkle the hot frites generously with kosher salt.
⏱️ 1 min - 10
Serve: Slice the rested steaks against the grain into thick pieces. Arrange the sliced steak and crispy frites on plates. Serve immediately with any remaining garlic herb butter on the side for dipping.
⏱️ 1 min