French Brasserie-Style Steak Frites With Rosemary Compound Butter Recipe
Prep Time:
1 hour
Cook Time:
12 minutes
Servings:
1 Serving
Ingredients
- ⅓ cup unsalted butter, softened
- 1 garlic clove, finely chopped
- 1 teaspoon finely chopped fresh rosemary
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 12 ounces baking potatoes, washed and peeled
- Canola oil, for frying
- Salt, to taste
- 1 tablespoon chopped fresh parsley
- 1 (8-ounce) sirloin steak
- 1 tablespoon olive oil
- Salt and black pepper, to taste
Directions
- Make the compound butter: Add the butter, garlic, rosemary, sea salt, and black pepper to a bowl.
- Use a spoon to blend the ingredients together to form a compound butter.
- Wrap well in cling film and place into the fridge to harden.
- Remove the steak from the fridge, pat it dry, and let it warm to room temperature for roughly 30 minutes to 1 hour.
- Meanwhile, begin making the fries: Slice the potatoes thinly to make fries.
- Preheat plenty of canola oil in a deep fryer to 250 F.
- Soak the fries in cold water for 30 minutes to remove some starches.
- Drain the fries and then add them to the hot oil.
- Fry for 6 to 8 minutes, until they are soft but not browned.
- Lift the fries out of the fryer and turn the heat up to 375 F.
- Meanwhile, cook the steak: Heat a cast iron pan over high heat.
- Coat the steak with the oil and season it well with salt and pepper, to taste.
- Once the pan is piping hot, place the steak into the pan. For a medium-rare steak, cook the meat for 1 ½ minutes on the first side.
- Flip the steak and cook it for another 1 ½ minutes on the second side.
- Remove the steak from the pan and set it on a plate to rest.
- Lower the fries back into the deep fryer and cook for another 3 to 4 minutes, until they are crisp and golden.
- Remove the fries from the fryer and toss with salt, to taste, and the fresh parsley.
- Serve the steak and fries immediately with a slice or two of the rosemary compound butter.