Classic Steak Frites with Maître d'Hôtel Butter

How to Make Classic Steak Frites with Maître d'Hôtel Butter

Total time: 1 h 5 min · Yields 2 servings

1. 1

   Prepare the Compound Butter

   In a small bowl, mash the softened butter with parsley, lemon juice, salt, and pepper until fully incorporated. Roll into a log using parchment paper and refrigerate until firm, at least 30 minutes.

2. 2

   Prepare and First Fry the Potatoes

   Cut potatoes into 1cm thick sticks. Rinse in cold water to remove starch and pat extremely dry. Heat oil to 150°C (300°F). Fry potatoes in batches for 5 minutes until soft but not browned. Drain on paper towels and let cool completely.

3. 3

   Sear the Steaks

   Season steaks aggressively with salt and pepper. Heat oil in a heavy cast-iron skillet over high heat until smoking. Sear steaks for 3-4 minutes per side. In the last 2 minutes, add butter, garlic, and thyme to the pan, spooning the foaming butter over the meat. Remove and rest for 10 minutes.

4. 4

   Finish the Fries

   Increase oil temperature to 190°C (375°F). Fry the par-cooked potatoes a second time for 2-3 minutes until deep golden brown and crispy. Drain and toss immediately with fine sea salt.

5. 5

   Assemble and Serve

   Place the rested steaks on warmed plates. Top each with a thick slice of the chilled herb butter. Serve the hot fries alongside immediately.