Steak Frites with Cowboy Butter

Name: Steak Frites with Cowboy Butter
Cuisine: American
Ingredients: 3 large russet potatoes, peeled and cut shoestring style; 2 qt ice water; 1.75 qt vegetable oil for frying; Kosher salt; 2 stick unsalted butter; 1 lemon zest and juice; 6 cloves garlic, minced finely; 2 Tbsp dijon mustard; 1 Tbsp smoked paprika; 1 tsp cayenne pepper powder; 3 Tbsp fresh parsley, finely chopped; 2 Tbsp chives, thinly sliced; 1 Tbsp fresh horseradish, grated; 2 tsp worcestershire sauce; Salt; pepper; 2 ribeye or new york steaks (at least 1 inch thick); Kosher salt; Black pepper; 2 Tbsp avocado oil; 4 Tbsp unsalted butter; 3 cloves smashed garlic; 1 small bunch fresh thyme; 3 sprigs fresh rosemary; Flaky salt; Sliced chives

Serves 1

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Steak Frites with Cowboy Butter

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Serves 1

Directions

1Peel and cut your potatoes into planks, then slice those planks long ways into shoestring strips.
2In a large bowl, add the sliced potatoes and cover with ice water.
3Mix well to rinse the starch from the potatoes.
4Add a towel to a sheet tray, add your potatoes on top, and dry very thoroughly.
5In a medium pot, heat the vegetable oil until 325°F for the first fry.
6Fry your potatoes in batches until cooked through but not golden, for 2-3 minutes.
7Drain the potatoes on a wire rack and repeat with all remaining potatoes.
8In a small pot over low heat, gently melt the butter for the cowboy butter sauce.
9Once melted, add lemon zest and juice, garlic, dijon, smoked paprika, cayenne, parsley, chives, horseradish, salt & pepper to the butter.
10Mix to combine the cowboy butter ingredients and keep over very low heat until needed, ensuring it doesn't break.
11Pat the steak very dry with a paper towel.
12Season the steak generously with salt and pepper on both sides.
13Heat a 10 inch frying pan over medium-high heat.
14Once very hot, add the avocado oil, followed by the steaks.
15Press firmly into the pan to get full contact and cook for 2-3 minutes until a deep golden crust forms.
16Flip the steaks, turn the heat to medium, and add the butter, garlic, thyme, and rosemary.
17Tilt the pan so the butter pools and repeatedly baste your steak until cooked to your desired doneness.
18Remove the steaks to a wire rack to cool.
19Rest the steak for at least 8 minutes while you fry the potatoes for the second time.
20Heat your oil to 375°F for the second fry.
21Fry your potatoes just until golden, about 2 minutes.
22Remove the potatoes to a wire rack and season generously with kosher salt.
23Once your steak has rested, slice it ½ inch thick.
24On a plate, add sliced steak slightly offset and fan it out.
25Add a generous amount of fries on the side.
26Generously drizzle your cowboy butter nicely over the steak.
27Garnish with sliced chives and enjoy!

Ingredients

3 large russet potatoes, peeled and cut shoestring style
2 qt ice water
1.75 qt vegetable oil for frying
Kosher salt
2 stick unsalted butter
1 lemon zest and juice
6 cloves garlic, minced finely
2 Tbsp dijon mustard
1 Tbsp smoked paprika
1 tsp cayenne pepper powder
3 Tbsp fresh parsley, finely chopped
2 Tbsp chives, thinly sliced
1 Tbsp fresh horseradish, grated
2 tsp worcestershire sauce
Salt
pepper
2 ribeye or new york steaks (at least 1 inch thick)
Kosher salt
Black pepper
2 Tbsp avocado oil
4 Tbsp unsalted butter
3 cloves smashed garlic
1 small bunch fresh thyme
3 sprigs fresh rosemary
Flaky salt
Sliced chives

Equipment

large bowltowelsheet traymedium potwire racksmall pot10 inch frying pan

Steak Frites with Cowboy Butter

Serves 1

youtube.com

Steak Frites with Cowboy Butter

youtube.com

Serves 1

Directions

1Peel and cut your potatoes into planks, then slice those planks long ways into shoestring strips.
2In a large bowl, add the sliced potatoes and cover with ice water.
3Mix well to rinse the starch from the potatoes.
4Add a towel to a sheet tray, add your potatoes on top, and dry very thoroughly.
5In a medium pot, heat the vegetable oil until 325°F for the first fry.
6Fry your potatoes in batches until cooked through but not golden, for 2-3 minutes.
7Drain the potatoes on a wire rack and repeat with all remaining potatoes.
8In a small pot over low heat, gently melt the butter for the cowboy butter sauce.
9Once melted, add lemon zest and juice, garlic, dijon, smoked paprika, cayenne, parsley, chives, horseradish, salt & pepper to the butter.
10Mix to combine the cowboy butter ingredients and keep over very low heat until needed, ensuring it doesn't break.
11Pat the steak very dry with a paper towel.
12Season the steak generously with salt and pepper on both sides.
13Heat a 10 inch frying pan over medium-high heat.
14Once very hot, add the avocado oil, followed by the steaks.
15Press firmly into the pan to get full contact and cook for 2-3 minutes until a deep golden crust forms.
16Flip the steaks, turn the heat to medium, and add the butter, garlic, thyme, and rosemary.
17Tilt the pan so the butter pools and repeatedly baste your steak until cooked to your desired doneness.
18Remove the steaks to a wire rack to cool.
19Rest the steak for at least 8 minutes while you fry the potatoes for the second time.
20Heat your oil to 375°F for the second fry.
21Fry your potatoes just until golden, about 2 minutes.
22Remove the potatoes to a wire rack and season generously with kosher salt.
23Once your steak has rested, slice it ½ inch thick.
24On a plate, add sliced steak slightly offset and fan it out.
25Add a generous amount of fries on the side.
26Generously drizzle your cowboy butter nicely over the steak.
27Garnish with sliced chives and enjoy!