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.


- Garlic - Olive oil - Butter - Smoked sea salt - Black pepper - Strip Steaks

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


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.

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

Unroll the butter and sprinkle the pepper over top, rolling back and forth to coat the butter.

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