Gourmet Steak Frites with Herb Butter

Bring the elegance of French cuisine into your kitchen with this Gourmet Steak Frites recipe. Juicy ribeye steaks are cooked to perfection, paired with golden crispy fries, and topped with a rich, velvety herb butter sauce. Perfect for a date night or a special occasion, this indulgent dish is sure to impress!

Why You’ll Love This Recipe

• Restaurant-Quality at Home: A classic French bistro dish that’s surprisingly easy to make.
• Rich and Flavorful: The herb butter adds a luxurious finishing touch to the tender steaks.
• Perfectly Crispy Fries: Golden and crisp, the fries are the ideal side for a juicy steak.
• Customizable: Adjust seasonings and toppings to suit your tastes.
• Special Yet Simple: Perfect for entertaining or treating yourself to an elevated dinner.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Steak

• 2 ribeye steaks
• Salt and pepper, to taste
• 2 tbsp neutral vegetable oil

For the Herb Butter

• 8 oz unsalted butter, melted and clarified
• 1½ tbsp fresh tarragon, finely chopped
• 1 tbsp fresh chives, finely chopped
• 1 shallot, finely minced
• 1 egg yolk
• 2½ tsp white wine
• 2½ tsp red wine vinegar
• 2 squirts Tabasco sauce
• ¼ tsp white pepper

For the Fries

• 4 russet potatoes, peeled and cut into thin strips
• 2 cups neutral vegetable oil (for frying)
• Salt, to taste

Directions

Step 1: Prepare the Herb Butter

1. In a small bowl, whisk together the egg yolk, white wine, red wine vinegar, and Tabasco sauce until smooth.
2. Slowly drizzle in the melted and clarified butter while whisking continuously to create a velvety sauce.
3. Stir in the minced shallot, tarragon, chives, and white pepper. Set aside at room temperature.

Step 2: Make the Fries

1. Soak the cut potatoes in cold water for at least 1 hour (or up to 3 hours) to remove excess starch.
2. Drain and pat the potatoes completely dry with a clean kitchen towel.
3. Heat the vegetable oil in a deep pot to 350°F (175°C). Fry the potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels.
4. Increase the oil temperature to 375°F (190°C) and fry the potatoes again for 2–3 minutes until golden and crispy. Drain and season with salt while hot.

Step 3: Cook the Steaks

1. Season both sides of the ribeye steaks generously with salt and pepper.
2. Heat a cast-iron skillet or grill pan over high heat. Add the vegetable oil.
3. Cook the steaks for 3–4 minutes per side for medium-rare, or until they reach your desired doneness (internal temperature of 130°F for medium-rare).
4. Let the steaks rest for 5 minutes before serving.

Step 4: Serve

1. Place the steaks on plates and top each with a generous dollop of herb butter.
2. Serve with the crispy fries on the side. Garnish with additional fresh herbs if desired.

Servings and Timing

• Servings: 2
• Prep Time: 45 minutes
• Soaking Time: 1–3 hours
• Cook Time: 30 minutes
• Total Time: 3 hours 45 minutes

Variations

• Cheesy Fries: Top the fries with Parmesan cheese or a drizzle of truffle oil.
• Alternative Meat: Swap ribeye for filet mignon, sirloin, or even pork chops.
• Add Veggies: Include grilled asparagus or sautéed mushrooms as a side.
• Spicy Butter: Add a pinch of cayenne pepper or extra Tabasco to the herb butter for heat.
• Garlic Fries: Toss the fries with minced garlic and parsley after frying.

Storage/Reheating

• Storage: Store leftover steak and fries in separate airtight containers in the refrigerator for up to 2 days.
• Reheating: Reheat the steak in a skillet over low heat or in the oven at 300°F until warmed through. Reheat fries in an air fryer or oven to maintain crispiness.
• Make Ahead: Prepare the herb butter in advance and store in the refrigerator for up to 1 week.

FAQs

1. What’s the best cut of steak for this recipe?

Ribeye is ideal for its marbling and flavor, but filet mignon, sirloin, or New York strip work well too.

2. Can I use pre-made herb butter?

Yes, store-bought herb butter can save time, but homemade adds a personal touch.

3. Do I need to soak the potatoes for the fries?

Soaking removes excess starch, ensuring crispy fries, but you can skip it if short on time.

4. How do I prevent the butter from splitting?

Whisk continuously while slowly drizzling in the butter to create a stable emulsion.

5. What sides pair well with steak frites?

Add a side salad, roasted vegetables, or sautéed spinach for a balanced meal.

6. Can I bake the fries instead of frying?

Yes, toss the potatoes in oil and bake at 425°F (220°C) for 25–30 minutes, flipping halfway through.

7. What wine pairs best with steak frites?

A bold red wine like Cabernet Sauvignon or Malbec complements the richness of the steak.

8. Can I use dried herbs for the butter?

Yes, but fresh herbs provide the best flavor. If using dried, reduce the amount by half.

9. How do I ensure the steak is tender?

Let the steak come to room temperature before cooking and rest after cooking to retain juices.

10. What’s the purpose of double frying the potatoes?

Double frying ensures the fries are crispy on the outside and soft on the inside.

Conclusion

Gourmet Steak Frites with Herb Butter is a classic dish that delivers a restaurant-quality experience at home. The tender, juicy steak paired with crispy fries and a rich, flavorful herb butter is pure indulgence. Perfect for a special dinner, this recipe is both elegant and approachable, sure to impress your loved ones!

Gourmet Steak Frites with Herb Butter

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• Author: Asma
• Prep Time: 30 minutes
• chill time: 33 hours
• Cook Time: 15 minutes
• Total Time: 3 hours 45 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Pan-Seared, Deep-Fried
• Cuisine: French

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Description

Indulge in the elegance of French cuisine with this Gourmet Steak Frites with Herb Butter recipe. Perfectly seared ribeye steaks, crispy golden fries, and a luxurious herb butter sauce combine to create a decadent dining experience. Whether you’re hosting a special dinner or treating yourself, this dish brings restaurant-quality flavors to your home kitchen.

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Ingredients

Units USM Scale 1x2x3x

Meat:

• 2 ribeye steaks

Produce:

• 4 russet potatoes, peeled and cut into fries
• 1 shallot, finely minced
• 1 tbsp fresh chives, chopped
• 1 1/2 tbsp fresh tarragon, chopped

Refrigerated:

• 1 egg yolk

Condiments:

• 2 squirts Tabasco sauce

Baking & Spices:

• Salt, to taste
• Pepper, to taste
• 1/4 tsp white pepper

Oils & Vinegars:

• Neutral vegetable oil, for frying
• 2 1/2 tsp red wine vinegar

Beer, Wine & Liquor:

• 2 1/2 tsp white wine

Other:

• 8 oz unsalted butter, melted and clarified

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Instructions

. Prepare the Fries:

1. Peel and cut russet potatoes into thin, even fries. Rinse in cold water to remove excess starch.
2. Bring a pot of salted water to a boil and blanch the potatoes for 2–3 minutes. Drain and pat them dry.
3. Heat neutral vegetable oil in a deep fryer or heavy-bottomed pot to 325°F (160°C). Fry the potatoes in batches for 3–4 minutes until lightly golden. Drain on paper towels.

2. Make the Herb Butter:

1. In a small bowl, combine the melted and clarified butter with shallots, chives, tarragon, white wine, red wine vinegar, Tabasco, and white pepper. Mix well and refrigerate until slightly firm.

3. Prepare the Steaks:

1. Season the ribeye steaks generously with salt and pepper.
2. Heat a cast-iron skillet over high heat until smoking hot. Add a small amount of oil, then sear the steaks for 2–3 minutes per side for medium-rare, or adjust the timing based on your preferred doneness.
3. Let the steaks rest for 5–10 minutes before serving.

4. Finish the Fries:

1. Increase the oil temperature to 375°F (190°C). Fry the pre-cooked potatoes again for 2–3 minutes until crispy and golden brown. Drain on paper towels and sprinkle with salt.

5. Serve:

• Place the steaks on a plate and top each with a dollop of herb butter. Serve with the crispy fries on the side.

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Notes

• For extra flavor, sprinkle fries with truffle salt or Parmesan cheese.
• You can substitute ribeye with striploin or filet mignon for a different steak cut.
• Store leftover herb butter in the refrigerator for up to a week, or freeze for longer storage.