# Steak Frites with Cowboy Butter

A classic dish featuring perfectly cooked steak and crispy fries, complemented by a rich and flavorful cowboy butter sauce.

- Cuisine: American
- Category: Drink
- Language: en

## 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

## Instructions

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

## Equipment

- large bowl
- towel
- sheet tray
- medium pot
- wire rack
- small pot
- 10 inch frying pan

## Source

- Original video: https://www.youtube.com/shorts/vn27oLL7hVY
- Recipe page: https://www.cliprecipe.com/recipe/a1662106-c8d7-4667-987a-b7935e901ca6
- Extracted: 2025-12-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt