Classic Classic Steak Frites Recipe with Blue Cheese + Shallot Butter (2024)

• 1 tbsp butter softened
• 1 + 1/2 tsp minced shallots
• 1 tbsp blue cheese
• salt and black pepper
• 5 cups mixed greens
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 lb ribeye steak
• 1/2 tsp salt
• 1/8 tsp baking soda
• 1/4 tsp garlic powder
• 1/4 tsp dried thyme
• ketchup for serving
• 2 servings french fries see recipe below

For The Blue Cheese Shallot Butter:

• combine the softened butter, minced shallots, and blue cheese in a small bowl until well combined. Season with salt and pepper. Transfer the butter mixture to a piece of plastic wrap and form into a ball or log. Refrigerate or freeze until firm. Slice the butter into coins, and keep cool until ready to serve.

For The Dressed Greens:

• In a small bowl, whisk together the lemon juice, olive oil, and white wine vinegar, and season with salt and pepper. Toss the mixed greens with the dressing just before serving and season with salt and pepper to taste.

For The Steak:

• In a small bowl, whisk together the salt, baking soda, garlic powder, and dried thyme. Pat the steak dry all over, and rub the spice mixture into the surface of the steak. Refrigerate the steak on a wire rack, uncovered, for at least 5 hours or overnight. (This will tenderize and season the steak. If you don’t have time for this step, pat the steak dry and season just before cooking.)

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• Preheat a grill at high heat for 10 minutes with the lid down. Grill the steak with the lid up for 4-5 minutes per side, or until a thermometer reads 135F for medium rare. (To pan fry the steak, heat a cast iron pan in 425F oven for 10 minutes. Transfer the pan to a stovetop burner over high heat. Add the steak to the pan and sear 2-3 minutes per side.)

• Allow the steak to rest 10 minutes before serving. While the steak rests, fry the french fries for the second time so everything is hot for serving! Serve the steak topped with a blue cheese shallot butter coin alongside the french fries, the dressed greens, and ketchup.

• kosher salt
• large yukon gold potatoes similar in size (use as many as you need or want!)
• a handful of ice cubes
• canola, vegetable, or peanut oil
• a dutch oven or heavy bottomed pot that holds 6 quarts or more
• an instant read thermometer
• a heat proof slotted utensil such as a spider
• parsley, sage, and/or rosemary (optional)

Make The French Fry Salt:

• Add 1 cup of kosher salt to a food processor. Put on the food processor lid, and drape a large, dampened kitchen towel over the top of the machine (this will keep salt dust from getting everywhere.) Process the salt for about 1 minute, until its texture is fine and dusty. Let the dust settle for a minute or two before opening the lid unless you want a lung full of salt! Transfer the french fry salt to a dish and set aside. (This step is optional, but I highly suggest it. Super fine salt clings to fries better. You can use it for popcorn too! If you skip this step, a fine salt like sea salt is better for fries than kosher salt.)

Prepare The Potatoes:

• Peel the potatoes. Use a mandoline with a wide julienne attachment to cut the potatoes into thin and uniform fries. (I like to use a cut resistant glove for protection when using a mandoline!) If you don’t have a mandoline, hand cut the potatoes instead. For this recipe, thin fries work best, about ¼” wide on each side.

• Transfer the fries to a large bowl and cover with very cold water and a handful of ice cubes. Allow to soak for 15 minutes. Drain the fries and pat dry. They don’t have to be completely dry, but the more water on the fries, the more they may sputter when added to the hot oil.

The First Frying:

• Prepare a large rimmed baking sheet lined with paper towels or brown paper bags. If you’re making a lot of fries, you can use more paper towels between layers of fries. Paper towels or brown paper are a must-- the oil needs to be wicked away from the fry.

• In your dutch oven or heavy bottomed pot, add about 1-2 inches of oil. Heat the oil to 365F. Fry the french fries in batches for just 1 minute, which is just enough time to steam the inside of the potato. When squeezed, the fries should resist slight pressure and then give.

• Transfer the fries to the prepared baking sheet. The fries will be limp without much (if any) color. After the first frying, the fries can stay at room temperature for several hours if needed. Fry them for the second time just before serving so they’re hot, fresh, and crispy.

The Second Frying:

• When you are ready to eat, prepare a fresh baking sheet with fresh paper towels or brown paper. Heat the oil to 325F (a lower temperature this time.) Fry the french fries in batches until golden, about 7 minutes per batch, and transfer to the baking sheet. Sprinkle generously with the french fry salt.

For The Fried Herbs:

• If you like, fry herbs in the hot oil once the french fries are finished frying. (Be very careful adding the herbs to the hot oil-- maybe it was just my parsley, but it sputtered like crazy!) Fry about 30 seconds, then scoop and drain on paper towels. Sprinkle over the fries for serving.