Steak Frites

Servings: 2 - 4

Prep Time:  25 minutes

Cook Time:  15 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional



  • 2 russet potatoes
  • 2 quarts fry oil such as avocado or canola oil
  • 2 - 8-12 ounce NY strip steaks or Ribeye, (or choose your favorite!)
  • 1 cup plus 2 tablespoons softened salted butter, divided
  • 1 bunch fresh thyme, divided
  • 1 bunch fresh rosemary, divided
  • 4 scallions 
  • 10 garlic cloves, divided
  • 1 lemon, zest and juice
  • 2 tablespoons olive oil


  1. Pat the steaks dry and sprinkle with salt. Let sit at room temperature for at least 20 minutes. 
  2. Slice potatoes into batonnet (2 ½ inches long and ¼ inch by ¼ inch) and soak in cold water to remove some of the starch for 10 minutes. Strain and pat dry. Bring a pot of fry oil to 300°F and fry for 3 minutes, just to cook through. Transfer to a paper towel lined tray and set aside. These can be refrigerated for 24 hours if desired. 
  3. Set aside half of the fresh thyme and rosemary and chop the remaining half along with the scallions and 2 garlic cloves. Place into a medium sized mixing bowl with one cup of the softened butter. Sprinkle in 1 ½ teaspoons of salt and about ½ teaspoon of freshly ground pepper. Mix using a hand mixer or wooden spoon, scraping down the sides with a rubber spatula as needed. Set aside. 
  4. To cook the steak: heat the olive oil in a large, heavy bottomed frying pan over high heat. Carefully lay the steak in, starting closest to you and laying away; cook for 3 to 4 minutes. Add the leftover butter, garlic and fresh herbs and flip, cooking for another 3 to 4 minutes or until desired temperature is reached. Let the steak rest for 10 minutes before slicing. 
  5. Reheat the fry oil to 350°F. Fry the par cooked potatoes for another 3 minutes or until they’re golden brown and crispy. Remove from the oil, using a spider or slotted spoon, to a bowl and toss with a sprinkle of salt. Slice the steak, top with a scoop of the herb butter and a side of fries.



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