Steak Frites

Ingredients

• 3 tbsp unsalted butter (softened)
• 0.5 shallot (small, minced)
• 1 tbsp parsley or tarragon (minced)
• 1 lemon (zest and juice used)
• salt (to taste)
• freshly ground black pepper (to taste)
• 1 tbsp olive or canola oil (for tossing fries)
• 15 oz steak-cut frozen fries (14 to 16 ounces)
• 1.5 lb rib-eye or porterhouse steak (1 to 1 1/2-inch-thick, bone-in or boneless, at room temperature)
• 2 tbsp canola oil (for searing steak)
• salt (for seasoning steak)
• freshly ground black pepper (for seasoning steak)

Steps

1. 1

   Center a rack in the oven and preheat the oven to 400°F (200°C).

2. 2

   Line a baking sheet with parchment paper or aluminum foil and place a cooling rack over it to allow air circulation for the fries.

3. 3

   Prepare the compound butter: In a small bowl, mash the 3 tablespoons of softened butter with the minced shallot and minced parsley or tarragon.

4. 4

   Grate the zest from half of the lemon over the butter mixture. Cut the lemon in half and add a small squirt of juice, then blend everything together.

5. 5

   Season the butter mixture with salt and pepper to taste. Mold the mixture into a log about 2 inches long, wrap it tightly in plastic wrap or foil, and place it in the freezer until ready to serve.

6. 6

   Prepare the fries: Place the 1 tablespoon of olive or canola oil in a medium bowl. Add the frozen fries and toss thoroughly to coat each piece with oil.

7. 7

   Arrange the fries on the cooling rack set over the baking sheet, ensuring there is space between them for even browning.

8. 8

   Bake the fries at 400°F for 10 minutes.

9. 9

   Raise the oven temperature to 450°F (230°C) and continue baking for 15 to 20 minutes more until the fries are lightly golden and crisp. Taste one and sprinkle with salt if necessary.

10. 10

    While the fries finish at 450°F, prepare the steak: Place a heavy skillet (preferably cast iron) over high heat until very hot.

11. 11

    Pat the steak dry with paper towels and season generously on both sides with salt and pepper.

12. 12

    Pour the 2 tablespoons of canola oil into the hot pan, swirl to coat, and carefully lay the steak in the pan. Be cautious of oil spatters.

13. 13

    Sear the steak for 3 minutes without moving it to develop a crust. Flip the steak over.

14. 14

    Cook for 2 minutes more for rare, or an additional 1-2 minutes for medium-rare to medium doneness.

15. 15

    Transfer the steak to a warm serving platter, tent loosely with foil, and let it rest for at least 5 minutes while the fries finish cooking.

16. 16

    To serve, remove the compound butter from the freezer, slice it into four rounds, and place them on top of the hot steak to melt. Serve immediately with the hot fries.

Notes

Ensure the steak is at room temperature before cooking to help it cook evenly. For the best results with frozen fries, using a cooling rack over the baking sheet is essential for achieving a crispy texture. Note that cooking times for steak may vary based on thickness; use an instant-read thermometer for precision (125°F for rare, 135°F for medium-rare).

Nutrition per serving

• main
• dinner
• steak
• french
• bistro
• pan-seared
• baked