A quintessential French bistro classic featuring a perfectly seared, juicy steak paired with crispy golden fries and topped with a silky compound butter that melts luxuriously over the hot meat. This elegant yet simple dish proves that sometimes the most memorable meals are built on impeccable technique and the finest ingredients. Impress your guests with restaurant-quality results from your own kitchen.
⏱️65 min
📊Medium
👥4 servings
🍽️Main
meatfestivefamily
Ingredients
4 pieces (250g each)ribeye or new york strip steaks
1 kgpotatoes
150 gbutter
30 gfresh parsley
4 piecesgarlic cloves
15 gsea salt
10 gcracked black pepper
60 mlvegetable oil
4 sprigsfresh thyme
1 piecelemon
Instructions
1PREPARE THE COMPOUND BUTTER: Finely mince the fresh parsley and garlic cloves together. Soften 150g of butter at room temperature for about 15 minutes until it reaches a spreadable consistency. Mix the minced parsley and garlic into the softened butter along with a pinch of sea salt and cracked pepper, then shape the mixture into a log using plastic wrap and refrigerate for at least 20 minutes. This herb butter will add a luxurious finishing touch to your steaks.
2CUT AND SOAK THE POTATOES: Peel the potatoes and cut them into uniform batons approximately 8mm thick and 8cm long—uniformity ensures even cooking. Soak the cut potatoes in cold water for at least 15 minutes to remove excess starch, which will help them achieve maximum crispiness during frying. Drain thoroughly and pat completely dry with paper towels before cooking.
3PREPARE THE STEAKS: Remove the steaks from the refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking throughout. Pat them completely dry with paper towels—moisture prevents proper browning. Season generously on both sides with sea salt and cracked black pepper just before placing them in the pan, allowing the salt to penetrate the meat's surface.
4DEEP FRY THE POTATOES: Heat vegetable oil to 160°C in a heavy-bottomed pot or deep fryer. Working in batches to avoid overcrowding, carefully add the dried potato batons and fry for about 5-7 minutes until they are tender but still pale and not yet golden. Remove with a slotted spoon and drain on paper towels. These are the first fry; they will be finished later for maximum crispiness.
5SEAR THE STEAKS: Heat a large cast-iron or heavy-bottomed skillet over high heat until it is smoking hot, about 3-4 minutes. Add 30ml of vegetable oil, then carefully place the steaks in the pan—they should sizzle aggressively on contact. Sear without moving for 3-4 minutes on the first side until a deep golden crust forms, then flip and sear for another 3-4 minutes for medium-rare (internal temperature of 52-55°C). Add fresh thyme sprigs and baste the steaks with melting butter during the final minute of cooking.
6FINISH THE FRIES AND REST THE STEAKS: While the steaks rest on a warm plate for 5 minutes (this distributes juices throughout the meat), increase the oil temperature to 180°C and perform the second fry of the potatoes for 2-3 minutes until golden and crispy. Drain on paper towels and season immediately with fine sea salt. Plate the steaks with a generous slice of compound butter on top, arrange the golden frites alongside, and serve immediately with fresh lemon wedges and a simple green salad.