Steak Frites With Herb Butter Food

STEAK FRITES WITH HERB BUTTER

Steps:

• Heat the oven to 200°C/180°C fan/gas 6. Peel and chop the potatoes into chips. Toss with 2 tbsp of the oil and season with salt, then spread over 2 large baking sheets. Cook for 30-40 minutes (toss now and then) until golden.
• Combine the butter, herbs and lemon juice in a bowl.
• Make a dressing: finely chop the shallot and put in a bowl. Stir in the vinegar, Dijon and a large pinch of sugar. Drizzle in the rest of the oil, whisking, until thick. Season.
• Heat a frying pan until smoking. Rub the steaks with a little oil and season. Cook in batches for 2 minutes on each side for medium-rare (or to your liking). Rest on a plate.
• Toss the leaves with a few spoonfuls of the dressing (see tip), then divide among 4 plates with the steaks and chips. Top each steak with a small ball of the butter and serve (see tip).

AIR FRYER STEAK WITH GARLIC-HERB BUTTER

Steps:

• Allow the steak to sit at room temperature for 30 minutes before cooking.
• Preheat a 3.5-quart air fryer to 400 degrees F. Season the steak on both sides with a generous pinch of salt and several grinds of black pepper. Place the steak in the center of the air fryer basket and cook until desired doneness, about 10 minutes for medium-rare, 12 minutes for medium and 14 minutes for medium-well. Transfer the steak to a cutting board and allow to rest, about 10 minutes.
• Meanwhile, mash together the butter, parsley, chives, garlic and crushed red pepper in a small bowl until combined. Slice the steak against the grain into 1/4-inch-thick pieces. Top with the garlic-herb butter.

STEAK FRITES HERB BUTTER

Steps:

• In a medium bowl, combine butter, chervil, tarragon, chives, parsley, thyme, garlic, shallots, pepper, and salt. Mix until thoroughly combined.
• Transfer butter mixture to a piece of plastic wrap. Roll up to form a cylinder, twisting ends of plastic wrap to seal. Refrigerate until firm, at least 1 hour and up to 1 week.

HERB BUTTER FOR STEAK

Steps:

• Place 7 tablespoons softened, unsalted butter in a small mixing bowl.
• Melt remaining 1 tablespoon unsalted butter in a skillet over medium heat. Add minced garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir cooked garlic into reserved softened butter.
• Press minced fresh herbs into the garlic-butter mixture using a rubber spatula, stirring and pressing until evenly distributed. Season with sea salt to taste. Cover and refrigerate until slightly firmed up, about 20 minutes.
• Turn mixture out onto a 9x12-inch strip of aluminum foil or parchment paper.
• Form mixture into a log, about 6 inches long and 1 inch thick. Roll herb butter up in the foil or parchment, twisting the ends and closing with a twist tie or rubber band.
• Return to the refrigerator until firmed up, about 40 minutes.
• Slice into 8 equal portions and serve on top of steak or other dishes. Wrap and refrigerate any leftovers up to 4 days.

STEAK-FRITES

Steps:

• With a sharp knife, make small incisions, about 1 1/2 inches apart in the fat around the outside of each steak.
• Melt 3 tablespoons of the butter in a large heavy skillet or sauté pan over high heat until hot but not smoking. Add the steaks and sear for 1 minute on each side. Reduce the heat to medium. Season the steaks generously with salt and pepper and continue cooking, turning the steaks every other minute, until you see little pearls of blood come to the surface, about 6 to 8 minutes. The steaks should be cooked rare to medium for juicy, tender meat.
• Remove the steaks and place them on warmed plates. Over medium heat, deglaze the pan with the water and swirl in the remaining 2 tablespoons butter. Drizzle these pan juices over the meat and serve at once with fries.

STEAK FRITES WITH HERB MUSTARD

Steps:

• Preheat the oven to 450 degrees F. Whisk the mustard and olive oil in a small bowl. Coat the steak with 2 tablespoons of the mustard mixture, then season with black pepper and set aside. Whisk the chives, tarragon and 2 tablespoons cold water into the remaining mustard mixture. Slice the potatoes into 1/4-inch-thick sticks; pat dry. Whisk the egg whites, paprika, cayenne and 1/4 teaspoon salt in a large bowl; add the potatoes and toss. Coat a rimmed baking sheet with cooking spray. Add the potatoes, letting the excess egg drip off; spread out and spray with cooking spray. Bake until golden brown, 25 minutes. Meanwhile, cook the steak: Sprinkle 1/4 teaspoon salt in a large cast-iron skillet. Heat the pan over high heat until very hot, then add the steak and place another heavy skillet on top to weigh it down. Sear until browned, about 3 minutes per side. Turn off the heat and let the steak rest in the pan, 5 to 8 more minutes for medium rare. Thinly slice against the grain and serve with the fries and herb mustard.

STEAK FRITES WITH BéARNAISE-ISH

Steps:

• Set the steak out at room temperature for 20 to 30 minutes. Preheat your oven to 200 degrees F (95 degrees C). Line a baking sheet with a cooling rack or paper towel and set aside.
• Place the potatoes into a Dutch oven or large heavy-bottomed pot. Cover the potatoes with about 1 centimeter (1/2 inch) of canola oil, place a lid on the pot and bring to a boil over high heat; this should take about 5 minutes. When boiling, remove the lid and cook, without stirring, for 10 minutes.
• Carefully stir the fries, gently scraping the bottom of the pot to loosen any that are stuck and cook for another 10 minutes, or until golden and crisp. Remove the fries from the oil and transfer to the prepared baking sheet. Season immediately with salt and transfer to the oven to keep warm.
• Heat a large cast-iron skillet over medium-high heat. Pat the steak dry with paper towel. Rub with the olive oil and season with salt and pepper. Add to the pan and sear for 3 to 4 minutes per side, or until golden brown. Add the butter into the pan along with one clove of unpeeled garlic and 2 sprigs of tarragon. Carefully tilt the pan slightly and spoon the butter over the steak for 1 to 2 minutes for medium, or until the steak is cooked to your liking. Remove the steak from the pan and set aside to rest for 5 to 10 minutes.
• Meanwhile, peel and mince the remaining garlic, finely chop the remaining 2 sprigs of tarragon and add to a bowl along with the mayonnaise and lemon juice, to taste.
• To serve, cut the steak into 1-centimeter (1/2-inch) thick slices and transfer to two plates along with the fries, a scattering of chives and a dollop of béarnaise-ish sauce. Season with a bit more salt and pepper.

STEAK FRITES RECIPE

Steps:

• Butter: Add the butter to a stand mixer with the paddle attachment and whip on high speed until light and fluffy, about 5-7 minutes.
• Next, add in the rosemary, thyme, green onions, garlic, lemon zest, lemon juice, salt, and pepper until combined. Set aside.
• Fries: Add the fries to a container of cold water and move around with your hands to get some of the starch off.
• Drain and rinse the potatoes again and drain off any excess water.
• Place them in a deep fryer or a pot of oil at 300° for 3 minutes.
• When ready to serve turn the heat to 350° and cook for 3-5 more minutes. Toss with salt in a bowl and serve.
• Steak: Season the steak on both sides with salt and pepper.
• Add the oil to a large frying pan over high heat. Once smoking, add in the strip steak and turn the heat down to medium.
• Add in the thyme, garlic, and butter and cook for 3-5 minutes per side for a medium-rare internal temperature.
• Once you flip the steak over baste the steak until it's done.
• Rest the steak for 3-4 minutes before slicing and serving with some of the butter and fries.

HERB BUTTER SERVED ON STEAKS

Steps:

• Pre-heat the oven to 200C degrees/400 degrees F/ Gas Mark 6.
• Remove some of the rosemary leaves from the stalks by running your thumb and forefinger down the length of the stalk. Sharpen the ends of the rosemary skewer to make them into little arrows, then pierce them through the beef to flavor it. Chop up the rosemary leaves and press onto the beef on both sides. Cover and allow to stand for 1/2 hour until room temperature. (Beef tastes better if cooked at room temperature.)
• Make the butter by bashing the garlic, summer savory and a pinch of salt in a pestle and mortar, then combine with the softened butter, mixing to flavor all of it. Put into buttered paper, roll into a sausage shape, and chill.
• Cook the potatoes in boiling, salted water for about 10 to 15 minutes. Drain, then toss in the colander to chuff up.
• Drizzle some oil over the beef and pat onto both sides. Heat a frying pan suitable for the oven, and cook the beef for 1 minute on each side. Remove from the pan, add the potatoes with some rosemary and bashed garlic, salt and pepper, then put the beef back into the pan. Put the pan into the oven and roast the beef and potatoes for about 30 minutes.
• To serve, slice the meat and place 2 slices of the butter on top. (Freeze the remaining butter.)
• Butter: .