Steak Frites with Mâitre d'Hôtel Butter

My Steak Frites with Mâitre d'Hôtel Butter recipe is grilled ribeye steaks and crispy, twice cooked fries, topped with mâitre d'hôtel butter.

Prep Time15

Cook Time25

Total Time40

Course: Main Course, Main Dish

Cuisine: American, French

Keyword: Steak Frites with Mâitre d'Hôtel Butter

Servings: people

Author: Susie Bulloch

Ingredients

1 8 ounce boneless ribeye steaks or your preferred cut
2 teaspoons Hey Grill Hey Beef Rub or equal parts salt and pepper

Frites

2 whole russet potatoes julienned
6 cups peanut oil or other frying oil
fine sea salt to taste

Mâitre d'Hôtel Butter

4 Tablespoons unsalted butter softened
2 cloves garlic minced
1 lemon zest and juice
1 Tablespoon fresh thyme leaves
Hey Grill Hey Beef Rub to taste

Instructions

Preheat oil. Preheat your grill to 400°F. Place a large, deep pot on the grill and add peanut oil to start heating.
6 cups peanut oil
Make Mâitre d'Hôtel Butter. In a small bowl, combine softened unsalted butter, minced garlic, lemon juice, lemon zest, minced fresh thyme, and beef rub to taste. Set aside at room temperature.
4 Tablespoons unsalted butter, 2 cloves garlic, 1 lemon, 1 Tablespoon fresh thyme leaves, Hey Grill Hey Beef Rub
Prep steaks and potatoes. Season the ribeye steak on all sides with beef rub. Peel (if desired) and slice russet potatoes into thin matchsticks. Rinse with cool water and pat completely dry with paper towels. Cut potatoes into thin, even strips with a sharp knife or fry cutter.
1 8 ounce boneless ribeye steaks, 2 teaspoons Hey Grill Hey Beef Rub, 2 whole russet potatoes
Fry potatoes. Once the oil reaches 325°F, fry the sliced and dried potatoes in small batches for 3-4 minutes. Remove to a baking sheet with a wire rack to drain excess oil. Increase the oil temperature to 425°F.
Grill steaks. Place steak on grill for 4-5 minutes per side, until medium-rare or desired doneness. Remove to a cutting board, top with a dollop of the mâitre d'hôtel butter, and let rest while finishing the fries.
Twice fry potatoes. Return the partially cooked potatoes to the fryer in batches. Fry for 3-4 minutes, until golden brown and crispy. Remove to the cooling rack and season with sea salt.
fine sea salt
Slice, serve, and enjoy. Slice the steak, allowing the mâitre d'hôtel butter to drip through the slices. Plate and serve with the hot frites and additional butter on the side for dipping.

Video

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