let’s make something Naughty
Steak Frites & Herb Lemon Cowboy Butter
make me
Ingredients
Serving Size: 2-3 people
For the Steak
1 large boneless ribeye (12–16 oz)
1 tbsp olive oil
Kosher salt and freshly cracked black pepper
2 tbsp unsalted butter
2 garlic cloves, smashed
2 sprigs fresh rosemary
For the Crispy Fries
2 large russet potatoes
Neutral oil for frying (peanut, canola, or avocado oil)
Kosher salt
Flaky sea salt, for finishing
For the Herb Cowboy Butter
8 tbsp (1 stick) unsalted butter, melted
2 tbsp cold unsalted butter, in little cubes
2 tbsp very finely chopped fresh parsley
1 tbsp very finely chopped fresh chives
1 tbsp very fine chopped tarragon
1 tsp finely chopped fresh thyme leaves
2 garlic cloves, finely grated
2 tsp fresh lemon juice
1/2 lemon zest
1 tsp Dijon mustard
¾ tsp smoked paprika
½ tsp Worcestershire sauce
½ tsp red pepper flakes
½ tsp kosher salt, plus more to taste
¼ tsp freshly cracked black pepper
Instructions
Make the Fries
Cut and soak: Slice the potatoes into thin fries and soak them in cold water for at least 30 minutes.
Dry thoroughly: Drain and pat completely dry. Make sure they’re dry!!
First fry (cook the inside): Heat oil to 325°F. Fry the potatoes in batches for 4–5 minutes, until softened and pale blonde. They should not brown.
Drain and cool: Transfer to a wire rack or paper towel-lined sheet pan. Let cool for at least 15 minutes. (You can even refrigerate them for an hour.)
Second fry (crisp them up): Increase the oil temperature to 375°F. Fry again for 2–3 minutes, until deeply golden and crisp.
Season immediately: Transfer to a wire rack and season generously with kosher salt while hot.
Make the Cowboy Butter
In a bowl, whisk together the butter, parsley, chives, thyme, garlic, lemon juice, Dijon, smoked paprika, Worcestershire, red pepper flakes, salt, and black pepper until smooth. Add in a few of cubes of the cold butter at a time and continue whisking until the sauce begins to thicken into the consistency you’d like. Set aside.
Cook the Ribeye
Pat the ribeye dry and season generously with salt and pepper.
Heat a cast-iron skillet over high heat until smoking hot.
Add the olive oil and sear the steak for about 3–4 minutes per side for medium-rare.
During the final minute, add the butter, smashed garlic, and rosemary, then baste continuously.
Transfer to a cutting board and rest for 10 minutes.
Assemble
Slice the ribeye against the grain and place alongside a generous pile of crispy fries. Spoon the warm cowboy butter over the steak and let some drizzle onto the fries. Finish with flaky sea salt and an extra sprinkle of fresh chives.
Steak frites is one of those dishes that never goes out of style, but this version feels made for summer. A perfectly seared ribeye is paired with extra-crispy, double-fried French fries and finished with a bright, herb-packed cowboy butter loaded with parsley, chives, garlic, and fresh lemon. As the sauce melts over the warm steak and fries, every bite becomes buttery, crispy, and bursting with fresh flavor. It's simple, a little indulgent, and exactly the kind of dinner you'll want to make all season long.
mains, summer, steal, steak
