Classic Steak Frites with Maître d'Hôtel Butter
Pan-seared entrecôte served with golden, double-fried hand-cut potatoes and a luxurious herbed 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 Herbed Butter
In a small bowl, combine softened butter, minced parsley, lemon juice, salt, and white pepper. Mix vigorously until smooth. Spoon onto plastic wrap, roll into a log shape, and chill in the freezer for 20 minutes until firm.
- 2
The First Fry (Blanching)
Heat oil in a heavy-bottomed pot to 150°C (300°F). Fry the potato batons in batches for 5-6 minutes until tender but not browned. Drain on paper towels and let cool completely.
- 3
Sear the Steaks
Pat steaks bone-dry. Season heavily with salt and pepper. Heat oil in a cast-iron skillet over high heat until smoking. Sear steaks for 3 minutes per side. Add butter, garlic, and thyme to the pan; baste the steaks for 1 minute. Remove steak to a warm plate and rest for 8 minutes.
- 4
The Second Fry (Crisping)
Increase the oil temperature to 190°C (375°F). Fry the blanched potatoes for 2-3 minutes until deep golden brown and crispy. Drain and toss immediately with fine sea salt in a large bowl.
- 5
Assembly
Slice a thick coin of the chilled Maître d'Hôtel butter and place it on the resting steaks. Serve the steaks alongside a generous pile of hot frites.
Chef's Tips
- Always pat your steaks dry with paper towels; moisture is the enemy of a good crust.
- Do not skip the resting period for the meat, or all the juices will run out onto the plate.
- For the crispiest fries, soak the cut raw potatoes in cold water for 30 minutes to remove excess starch before the first fry.
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 green salad with a sharp Dijon vinaigrette
- A glass of Cabernet Sauvignon or Bordeaux
- A side of creamy Peppercorn sauce
Frequently asked questions
What is the best cut of beef for Steak Frites?
Ribeye (entrecôte) is the bistro standard for its fat content, but hanger steak (onglet) or striploin (faux-filet) are also excellent choices.
Can I make the butter in advance?
Yes, the herbed butter can be made up to a week in advance and kept in the refrigerator, or frozen for up to 3 months.
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