Steak Frites with Compound Butter (Edit recipe)

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My Steak Frites with Garlic Compound Butter is the ultimate steakhouse-style meal you can make at home! A cast iron skillet gives you a perfectly seared strip steak and topping with rich, flavorful garlic rosemary butter makes the steak melt-in-your-mouth perfection! Plus who can say no to a plate filled with golden, crispy roasted russet potatoes. Ideal for a special dinner or a cheaper date night in, this steak and potatoes recipe will satisfy your cravings for a hearty, flavorful dish.

20 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	597
Fat:	37 g
Carbohydrates:	34 g
Protein:	32 g
Cholesterol:	90 g
Sodium:	2692 mg
Fiber:	4 g
Sugars:	1 g
Calculated per serving.

Serves: 4

Ingredients

For the compound butter:

4 Tbsp Unsalted Butter, softened
1 tsp Salt
0.5 tsp Black Pepper
2 tsp Garlic Powder
1 tsp dried Rosemary

For the steak:

For the potatoes:

4 whole Russet Potatoes
2 tsp Salt
2 Tbsp Olive Oil

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400°F.
Mix softened butter with salt, pepper, garlic powder and rosemary. Chill in the fridge until set.
Wash and slice the potatoes and soak in water for 30 minutes. Then, toss the potatoes with salt and olive oil.
Bake the potatoes for 15-20 minutes per side, flipping halfway, until crispy.
Pat the steak dry and season both sides generously with salt and black pepper
Heat a cast-iron skillet on high. Sear the steak for 2-3 minutes on each side. Top with the compound butter and cook for another 1-2 minutes to your desired doneness.
Let the steak rest for 5 minutes before slicing.
To serve, top your crispy french fries with the steak and drizzle a little melted compound butter on top!