Classic Steak Frites Recipe

This recipe comes together in under 45 minutes and is fantastic to serve up to family or guests at an entertaining event. It’s something you may see in a restaurant, however, if you make this you may never eat it again because it’s just that delicious.

For the full recipe post google: Chef Billy Steak Frites

Ingredients for this recipe:

For the Butter:

• 3 softened unsalted sticks of butter
• 1 tablespoon minced fresh rosemary
• 2 tablespoons minced fresh thyme
• ¼ cup sliced green onions
• 2 finely minced cloves of garlic
• zest and juice of 1 lemon
• 2 teaspoons sea salt
• ½ teaspoon pepper

For the Fries:

• 3 russet potatoes cut into batonnet slices
• sea salt to taste

For the Steak:

• 2 12-ounce New York strip steaks
• 2 tablespoons olive oil
• 8-10 sprigs of fresh thyme
• 8-10 garlic cloves
• 4 tablespoons unsalted butter
• sea salt and pepper to taste

Serves 4

Prep Time: 15 minutes

Cook Time: 12 minutes

Procedures:

1. 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.
2. Next, add in the rosemary, thyme, green onions, garlic, lemon zest, lemon juice, salt and pepper until combined. Set aside.
3. Fries: Add the fries to a container of cold water and move around with your hands to get some of the starch off.
4. Drain and rinse the potatoes again and drain of any excess water.
5. Place them in a deep fryer or a pot of oil at 300° for 3 minutes.
6. When ready to serve turn the heat to 350° and cook for 3 more minutes. Toss with salt in a bowl and serve.
7. Steak: Season the steak on both sides with salt and pepper.
8. 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.
9. Add in the thyme, garlic and butter and cook for 3 minutes per side for a medium-rare internal temperature.
10. Once you flip the steak over baste the steak until it’s done.
11. Rest the steak for 3-4 minutes before slicing and serving with some of the butter and fries.

CHEF NOTES:

• 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 potatoes 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 re heated or frozen, you should eat it the second it is finished.