Classic Steak Frites with Melting Garlic-Herb Butter

1.Prepare the Garlic-Herb Butter: In a small bowl, combine the softened butter, minced garlic, chopped parsley, thyme leaves, lemon zest, salt, and pepper. Mix thoroughly until well incorporated. Place the butter mixture onto a small piece of plastic wrap, roll it into a tight log, and twist the ends. Refrigerate for at least 15 minutes to firm up, or freeze briefly if needed.

2.Prepare the Potatoes: Rinse the cut potato sticks under cold water until the water runs clear. Pat them completely dry with paper towels; this is crucial for crispiness.

3.First Fry (Blanching): Heat the frying oil in a deep, heavy-bottomed pot or deep fryer to 300°F (150°C). Carefully add the potatoes in batches, ensuring the pot is not overcrowded. Fry for 5 to 7 minutes until the fries are soft, pale, and cooked through but not browned. Remove with a slotted spoon and drain on a wire rack lined with paper towels. Let them rest for at least 10 minutes.

4.Prepare the Steaks: Season both sides of the steaks generously with coarse sea salt and black pepper.

5.Second Fry (Crisping): Increase the oil temperature to 375°F (190°C). Return the blanched fries to the hot oil and fry for an additional 2 to 4 minutes until they are golden brown and crispy. Remove immediately, drain, and toss with coarse sea salt.

6.Cook the Steaks: While the fries are crisping, heat the olive oil in a heavy skillet (cast iron preferred) over medium-high heat until shimmering. Sear the steaks for 3 to 5 minutes per side for medium-rare (adjust time based on thickness and desired doneness).

7.Rest and Finish: Remove the steaks from the heat and let them rest on a cutting board for 5 minutes. Slice the chilled garlic-herb butter log into 1/2-inch thick rounds.

8.Serve immediately: Place the rested steak on a plate, top with 1-2 rounds of the garlic-herb butter so it melts over the meat, and serve alongside a generous portion of the hot, crispy frites.