Best 6 Steak Frites Herb Butter Recipes

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**Discover the Delightful Duo: Steak Frites with Herb Butter - A Culinary Symphony of Flavors**

Indulge in a tantalizing culinary experience with our Steak Frites with Herb Butter, where succulent steaks meet crispy fries, and a symphony of flavors dances on your palate. This classic French bistro dish is elevated with perfectly seared steaks, crisp and golden frites, and a luscious herb butter that adds an aromatic touch. Dive into the ultimate comfort food experience, perfect for a cozy dinner or a special occasion. Our collection of recipes provides options for every skill level, ensuring that both experienced chefs and home cooks alike can savor this delectable dish. From the basic techniques to advanced variations, embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

AIR FRYER STEAK WITH GARLIC-HERB BUTTER



Air Fryer Steak with Garlic-Herb Butter image

Yes, you can even cook steak in an air fryer! We found that thicker cuts, like sirloin, are best -- they turn nice and browned on the outside without overcooking. Plus, there's very little clean up. We added a homemade garlic-herb butter to melt over the steak for a quick and flavorful weeknight dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 7

One 1-pound sirloin steak, about 1 inch thick
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter, at room temperature
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
1 small clove garlic, finely grated
1/4 teaspoon crushed red pepper flakes

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



Steak Frites Herb Butter image

Riad Nasr and Lee Hanson, chefs at New York City's Balthazar and Pastis restaurants, top their steak with this herb butter for an aromatic flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     French Recipes

Yield Makes 1 cup

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon finely chopped fresh chervil
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh flat-leaf parsley
1/2 teaspoon finely chopped fresh thyme
2 cloves garlic, finely chopped
2 medium shallots, finely chopped
1 teaspoon freshly ground pepper
1 teaspoon coarse salt

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.

STEAK FRITES RECIPE



Steak Frites Recipe image

Steak Frites Recipe with lemon herb butter is a classic French dish that is absolutely delicious and incredibly easy to make.

Provided by Chef Billy Parisi

Categories     Main

Time 27m

Number Of Ingredients 16

3 softened unsalted sticks of butter
1 tablespoon minced fresh rosemary
2 tablespoons minced fresh thyme
¼ cup sliced green onions
2 finely minced cloves of garlic
zest and juice of 1 lemon
2 teaspoons sea salt
½ teaspoon pepper
3 russet potatoes cut into batonnet slices
sea salt to taste
2 12- ounce New York strip steaks
2 tablespoons olive oil
8-10 sprigs of fresh thyme
8-10 garlic cloves
4 tablespoons unsalted butter
sea salt and pepper to taste

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.

Nutrition Facts : Calories 528 kcal, Carbohydrate 33 g, Protein 25 g, Fat 34 g, SaturatedFat 14 g, Cholesterol 110 mg, Sodium 1227 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

STEAK FRITES WITH HERB MUSTARD



Steak Frites With Herb Mustard image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons dijon mustard
1 tablespoon extra-virgin olive oil
1 1/4 pounds flank steak, trimmed of excess fat
Freshly ground black pepper
2 tablespoons minced fresh chives
1 tablespoon minced fresh tarragon
2 pounds large russet potatoes
2 large egg whites
1 teaspoon paprika
Pinch of cayenne pepper
Kosher salt
Olive oil cooking spray

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.

Nutrition Facts : Calories 460, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 54 milligrams, Sodium 619 milligrams, Carbohydrate 43 grams, Fiber 3 grams, Protein 37 grams

HERB BUTTER FOR STEAK



Herb Butter for Steak image

If you've ever purchased herbs for a recipe and you have some left over, put them to good use by making an herb butter. This recipe uses parsley, sage, rosemary, and thyme, because I have them growing in my garden. If your family prefers a different combination, go ahead and substitute what they like. The ratio is 1/2 cup of butter to 1/4 cup minced herbs, so use any herbs you like. Simply place a portion on top of a cooked steak, just like a fancy steakhouse would do.

Provided by Bibi

Categories     Compound Butters

Time 1h15m

Yield 8

Number Of Ingredients 8

½ cup unsalted butter, softened, divided
2 cloves garlic, minced
2 tablespoons minced fresh parsley
1 tablespoon minced fresh sage
2 teaspoons minced fresh rosemary
1 teaspoon fresh thyme leaves
¼ teaspoon sea salt, or to taste
aluminum foil or parchment paper

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.

Nutrition Facts : Calories 103.8 calories, Carbohydrate 0.4 g, Cholesterol 30.5 mg, Fat 11.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 57.3 mg

STEAK-FRITES



Steak-Frites image

In Belgium, steak-frites is practically one word. A steak without a mountain of Belgian fries and a pint of fresh beer is unthinkable. The two signature dishes of Belgium are moules-frites (mussels with fries) and steak-frites. My grandfather Charles, a butcher all his life, always said to choose meat that is marbled with tiny veins of fat.

Provided by Ruth Van Waerebeek

Categories     Beef     Potato     Sauté     Quick & Easy

Yield Serves 4

Number Of Ingredients 5

4 beef steaks, such as porterhouse, sirloin, rib eye, shell or filet mignon (1/2 pound each and 3/4 to 1 inch thick), or one 2-pound steak
5 tablespoons unsalted butter
salt and freshly ground black pepper to taste
1 tablespoon water
Belgian fries

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.

Tips:

  • For the best results, use a high-quality steak that is at least 1 inch thick.
  • Make sure to pat the steak dry before cooking to prevent splattering.
  • Season the steak generously with salt and pepper.
  • Cook the steak over high heat to sear the outside and create a flavorful crust.
  • Reduce the heat to medium-low and continue cooking the steak until it reaches your desired doneness.
  • Let the steak rest for a few minutes before slicing and serving.
  • Serve the steak with your favorite sides, such as frites, roasted vegetables, or a salad.
  • For the herb butter, use fresh herbs for the best flavor. You can use any combination of herbs that you like, such as parsley, chives, thyme, or rosemary.
  • Soften the butter at room temperature before mixing in the herbs. This will make it easier to spread.
  • Season the butter with salt and pepper to taste.

Conclusion:

Steak frites is a classic French dish that is both delicious and easy to make. By following these tips, you can create a perfect steak frites that will impress your friends and family. The combination of the juicy, flavorful steak and the crispy, golden frites is irresistible. And the herb butter adds a delicious touch of flavor that takes the dish to the next level.

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