Streak Frites

Of all the dishes I’ve ever made, Steak Frites with Lemon Herb Butter is by far one of my favorites. It’s deceptively simple and has universal appeal. The key to this meal is cooking the steak and french fries so that they arrive to the dinner table hot and at the same time. I recommend reading through the recipe a few times to familiarize yourself with the steps. As always, take your time and be patient with the process–just arm yourself with a glass of red wine and drink as you cook.

  • Beef Rib Steak Bone-in
  • 1 stick of softened unsalted butter plus 1 ounce for brushing the steak and 1 ounce for sautéing.
  • 1 oz olive oil
  • 2 tablespoons of chopped green onions
  • 1 tablespoon of chopped fresh thyme
  • 1 tablespoon of chopped fresh rosemary
  • 2 finely minced cloves of garlic
  • zest of 1 lemon
  • juice of 1 lemon
  • 1 russet potato cut into thick julienne slices
  • chopped fresh parsley
  • Kosher salt and fresh cracked pepper to taste



  1. In a large bowl beat the stick of unsalted butter with the green onions, thyme, rosemary, garlic, lemon zest, lemon juice, salt and pepper until blended. Chill in the refrigerator.
  2. Brush the steak with melted butter, then season the steak with salt and pepper. Next, add 1 ounce of butter and 1 ounce of olive oil to a cast iron skillet on high heat and add in the steak to sear. Sear each side for about 4 minutes or until desired internal temperature is achieved. Rest the steak on a plate for 1 to 2 minutes before serving.
  3. In a deep-fryer or a large saucepan, heat 2 inches of oil to 325°. Drain the potatoes and blot them completely dry. Divide the potatoes into 4 batches and fry each batch until cooked through but not browned, 4 to 6 minutes. Using a slotted spoon, transfer the fried potatoes to paper towels to drain. When ready to plate, season with salt and pepper and garnish with Parmesan cheese and parsley.
  4. Serve the steak with a scoop of the lemon herb butter and pile the garnished fries on the side.
Rashad FrazierComment