Steak Frites with Rosemary Duck Fat Fries

Upgrade steak night with this high-class version of a classic staple. Can steak and fries be anything but over salted bar food?

By frying the potatoes to a perfect crisp in duck fat and pan-searing top quality beef in a compound butter and a quality iron skillet, this recipe is worthy of your finest table linens. 

Ingredients

– garlic – olive oil – unsalted butter – smoked sea salt – black pepper – New York Strip Steaks

INSTRUCTIONS

Preheat the oven to 425 degrees. Wrap the head of garlic in a aluminum foil makeshift basket, drizzling with olive oil.

Cook, for 25-30  minutes, until golden and soft. Allow to cool and then mince.

When cooled, press the garlic cloves out from the husk. Chop and set aside.

Mash the butter with a fork, adding  4 to 6 cloves of garlic and smoked sea salt.Remove the fresh thyme from the sprigs and set aside.

Arrange plastic wrap on a smooth surface and dollop the butter in the center, wrap the edges and roll into a tube.

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