Description
Bistro-Style Steak Frites with Compound Butter is a culinary delight that brings the charm of French bistros right into your home. This mouthwatering dish features perfectly seared steak paired with golden, crispy fries and topped with a rich, herb-infused compound butter that melts into every bite. Whether you’re impressing guests or enjoying a cozy night in, this recipe is sure to elevate your dining experience.
Ingredients
Scale
- 1 lb Ribeye or Sirloin steak
- 2 large Yukon Gold or Russet potatoes
- 4 tbsp unsalted butter (softened)
- 2 tbsp fresh parsley (chopped)
- 1 tbsp fresh thyme (chopped)
- 2 garlic cloves (minced)
- Zest of 1 lemon
- Salt and pepper to taste
- Oil for frying
Instructions
- Prepare the Potatoes: Peel and cut potatoes into thin strips. Soak in cold water for 30 minutes to remove excess starch.
- Make the Compound Butter: In a bowl, mix softened butter, minced garlic, chopped herbs, and lemon zest until well combined. Shape into a log using plastic wrap and refrigerate until firm.
- Fry the Potatoes: Heat oil in a deep pan over medium-high heat. Fry soaked potatoes in batches until golden brown (5-7 minutes). Drain on paper towels and sprinkle with salt.
- Cook the Steak: Season steak generously with salt and pepper. Sear in a hot skillet for 4-6 minutes on each side for medium-rare doneness.
- Rest and Serve: Let steak rest for 5 minutes before slicing against the grain. Serve with fries and a slice of compound butter on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 plate (approximately 330g)
- Calories: 685
- Sugar: 1g
- Sodium: 410mg
- Fat: 46g
- Saturated Fat: 19g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 110mg