Easy Steak Frites

Steak Frites is a classic meal of "steak and fries" in a scrumptious herb butter that's amazingly impressive and special for being so easy to make!

Course Main Course

Cuisine French

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 960kcal

Author Samantha Skaggs

Ingredients

FOR THE STEAKS:

2 Open Prairie® Natural* Case Ready Beef Ribeye Steaks
Kosher salt & freshly ground black pepper
2 tablespoons avocado oil

FOR THE GARLIC HERB BUTTER:

½ cup (1 stick) unsalted butter at room temperature
2 medium garlic cloves pressed or finely minced
2 tablespoons fresh minced parsley
2 teaspoons fresh minced thyme
2 teaspoons fresh minced rosemary
½ teaspoon fine sea salt
Freshly ground black pepper

FOR THE FRITES:

2 large russet potatoes peeled & cut into ½-inch cubes
1 ½ tablespoons extra-virgin olive oil
½ teaspoon fine sea salt
Freshly ground black pepper

Instructions

Remove the steaks from the refrigerator, discard the packaging, and place on a sheet pan. Preheat the oven to 375°F and line another large, rimmed baking pan with parchment paper.

PREPARE THE HERB BUTTER:

In a small bowl, add the softened butter, minced garlic, fresh herbs, and salt and pepper. Stir until thoroughly combined and set aside.

PREPARE THE FRITES:

Place the potato cubes in a large, plastic, zip-top bag (or a large bowl). Drizzle with olive oil and sprinkle with salt and pepper. Seal the bag and shake (or stir in the bowl) until all pieces are evenly coated.
Transfer potatoes to the prepared baking sheet and bake in the preheated oven for about 45 minutes or until golden brown, stirring every 15 minutes.

PREPARE THE STEAKS:

After stirring the potatoes for the second time (after 30 minutes of cooking time), preheat a large and heavy skillet for 5 minutes over a burner set to medium-high.
While the pan is preheating, pat the steaks dry with paper towels and generously season with kosher salt and freshly ground black pepper on both sides, flipping and pressing the seasoning into the meat, including the edges.
Turn on the exhaust fan to high. Add 2 T. avocado oil (or another high-smoke point vegetable oil) to the hot skillet and lay the steaks (away from you) into the pan, being careful of splatters.
Brown the steaks for 1 minute on the first side; flip and brown on the second side for 1 more minute.
Flip again. Add 3 T. of the Garlic Herb Butter to the pan. Tilt the pan and baste the steaks with melted butter for 1 minute, then flip the steaks and continue basting for another minute. Continue basting and flipping the steaks every minute until they reach your desired temperature.
Insert an instant-read thermometer (from the side into the center) and remove the steaks from the pan when their internal temperature reaches 125°F for medium rare (the steaks will continue to rise about 5 more degrees while resting).
Transfer the steaks to a cutting board and top each one with an additional 1 T. Garlic Herb Butter, spreading it on top. Loosely cover the steaks with foil and allow to rest for 5 minutes.
While the steaks are resting, check on your potatoes. Remove the potatoes from the oven once they’re tender and golden brown. Serve immediately with the rested steaks, pan juices, and extra Garlic Herb Butter, if desired.

Notes

*Minimally processed. No artificial ingredients.

A cast iron skillet is ideal for pan-cooking steaks, but a heavy carbon steel or stainless steel pan will work as well. The pan or skillet should be large enough to have a bit of space (1 inch) between the steaks.
Steaks should be cooked in an oil with as high of a smoke point as possible. If you don't have avocado oil on hand, safflower or sunflower oil have high smoke points as well.
For timing purposes, it’s important to have all ingredients ready to go before beginning to make the recipe.
Make sure your potato cubes aren’t too big or they won’t finish cooking by the time the steaks are done.
This recipe was developed using ribeyes that weighed 12 ounces/each and were 1-inch thick.
Keep in mind that 1-inch thick steaks will cook pretty fast…mine took 4 to 6 minutes total in a heavy cast iron skillet set over medium-high heat. Use an instant-read meat thermometer to determine when your steaks are done.
You will have extra Garlic Herb Butter left over. Serve it with your Steak Frites, spread it on rolls, or make garlic bread with it. Or, if you prefer no leftover butter, you can make a half recipe of Garlic Herb Butter and use a little less on the steaks.
For the estimated nutritional calculations on the recipe card, the serving size of this recipe is one steak plus one potato per person. Alternatively, for lighter appetites, you could double the potato part of the recipe, slice the steak, and serve each person a quarter of the “frites” plus half of a sliced steak.

Nutrition