Steak Frites with Cowboy Butter by Kian Hiatt

Ingredients

• 4 (8 oz) ribeye or New York strip steaks
• 2 lbs russet potatoes, cut into shoestring fries
• 1 cup unsalted butter, softened
• 2 tbsp fresh chives, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 1 clove garlic, minced
• 1 tsp dijon mustard
• 1/2 tsp lemon juice
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp olive oil
• as needed salt
• as needed black pepper
• for frying vegetable oil

Instructions

1. Prepare the Cowboy Butter: In a small bowl, combine the softened butter, chopped chives, parsley, minced garlic, Dijon mustard, lemon juice, and red pepper flakes (if using). Mix until well combined. Season with salt and pepper to taste. Roll the butter into a log using plastic wrap or parchment paper and refrigerate until firm.
2. Prepare the Fries: Wash and thoroughly dry the cut potatoes. Heat about 2-3 inches of vegetable oil in a large pot or Dutch oven to 325°F (160°C).
3. Fry the Fries in Batches (First Fry): Carefully add a single layer of fries to the hot oil. Fry for 3-4 minutes until they are softened but not yet colored. Remove with a slotted spoon and drain on paper towels. Let them cool for at least 10 minutes.
4. Prepare the Steaks: While the fries are cooling, pat the steaks completely dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
5. Sear the Steaks: Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering. Carefully place the seasoned steaks in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or until desired doneness is reached.
6. Rest the Steaks: Transfer the seared steaks to a cutting board, tent loosely with foil, and let them rest for at least 5-10 minutes.
7. Finish the Fries (Second Fry): Increase the oil temperature to 375°F (190°C). Carefully add the blanched fries back into the hot oil in batches. Fry for another 2-3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season immediately with salt.
8. Slice and Serve: Slice the rested steaks against the grain. Arrange the sliced steak and crispy fries on plates. Slice off rounds of the chilled cowboy butter and place them over the warm steak just before serving, allowing it to melt.