Classic Steak Frites with Maître d'Hôtel Butter
Perfectly seared ribeye steaks served alongside crispy, hand-cut golden fries and a melting disc of herb-infused compound butter.
How to Make Classic Steak Frites with Maître d'Hôtel Butter
Total time: 1 h 5 min · Yields 2 servings
- 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
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
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
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
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.
Chef's Tips
- Always pat your steaks and potatoes completely dry before cooking to ensure the best crust and crunch.
- Resting the steak is non-negotiable; it allows the fibers to relax and retain juices.
- Use a high-smoke point oil like peanut or grapeseed for the fries.
What to Serve with Classic Steak Frites with Maître d'Hôtel Butter
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- A simple side salad of frisée or arugula with a sharp Dijon vinaigrette.
- A glass of medium-bodied red wine like a Bordeaux or Côtes du Rhône.
- Extra Dijon mustard on the side for dipping the meat.
Frequently asked questions
What is the best cut of meat for Steak Frites?
While ribeye is popular for its flavor, Bavette (flap steak) or Entrecôte are the most traditional bistro choices.
Can I make the fries in an air fryer?
Yes, though the texture will be less traditional. Toss in oil and air fry at 200°C until crisp, shaking frequently.
Explore more from TastyFood
Looking for something different? Browse by category.