Steak Frites With Garlic Chili Butter
Steak Frites (pronounced “stayk freet”) is a classic dish that I crave, so I made some Derek Wolf style with these Steak Frites with Garlic Chili Butter. I cooked up some fries in hot oil, then made a garlic chili butter that we tossed the fries in before serving. Grill up the steaks, and you are ready to go! Table of Contents Why You’ll Love Steak Frites with Garlic Chili ButterSteak Frites With Garlic Chili Butter Ingredients​How to Make Steak Frites With Garlic Chili ButterThe PrepThe French FriesMore Crazy good Fry recipes The Steaks and Sauce and ServingSteak Frites with Garlic Chili Butter Recipe Why You’ll Love Steak Frites with Garlic Chili Butter Steak Frites With Garlic Chili Butter Ingredients ​How to Make Steak Frites With Garlic Chili Butter The PrepThe French Fries The Prep The French Fries More Crazy good Fry recipes The Steaks and Sauce and Serving The Steaks and Sauce and Serving Steak Frites with Garlic Chili Butter Recipe Why You’ll Love Steak Frites with Garlic Chili Butter This steak frites recipe is centered on the steak and fries for the classic steak frites dish. Usually steak frites are made with a cut of beef like hanger steak or even strip steak, but I made it with ribeye caps instead. The ribeye cap, also called spinalis, is the top part of the ribeye that has the most tender and juicy meat. I rolled two of them together to make it larger than normal, then grilled them up. Cooked the fries in beef tallow for an extra kick of flavor, then tossed with the garlic chili butter at the end. This is a great recipe to take date night, a special occasion, or even a weeknight dinner to the next level! For more with ribeyes, check out my Ribeye Cap Steak with Horseradish Sauce, Coffee Crusted Ribeyes with Honey Chili Butter and Grilled Steaks with Board Sauce. You can make this dish with 15 minutes of prep and 1 hour of cooking time. It serves 4! For the steak bites, you’ll start with 2 Ribeye Caps, kosher salt, and vegetable oil. Up next, the homemade French fries! For those you’ll need 2-3 russet potatoes, frying oil, and kosher salt. For the chili garlic butter, you’ll need clarified butter, cloves of garlic, red chili flakes, chopped parsley, lemon juice, and a teaspoon salt. For the steak bites, you’ll start with 2 Ribeye Caps, kosher salt, and vegetable oil. Up next, the homemade French fries! For those you’ll need 2-3 russet potatoes, frying oil, and kosher salt. For the chili garlic butter, you’ll need clarified butter, cloves of garlic, red chili flakes, chopped parsley, lemon juice, and a teaspoon salt. ​How to Make Steak Frites With Garlic Chili Butter The Prep To begin, pull out a cutting board and slice your potatoes into fries and place them in a small bowl of ice cold water. Let them soak until you are ready to start cooking. Next, lay out your ribeye caps so that they are slightly overlapping on one end. Then, roll them together to make pinwheels. Add two or three butcher twine tie-downs, then slice in between to make individual steaks. Season steaks generously with salt, then set to the side until ready to cook. Preheat your grill to medium-high heat (around 375F) for direct grilling. Then, heat up a dutch oven/skillet with beef tallow until the tallow is 350F. The French Fries Dry off your fries and add them to the beef tallow. Cook the first time for about 3-4 minutes, pulling them out and letting them cool for 2-3 minutes (Note: Do the fries in 2-3 batches so as not to overcrowd the pan). Then, add the fries to the pan and fry again until golden brown (about 4-5 more minutes). Once the fries are done, place them on a plate with a paper towel to catch the excess oil. Add the fries to a bowl along with some salt and toss to coat them evenly. Keep warm until ready to serve. The double frying will result in the perfect crispy on the outside but soft on the inside type of fry that we want for our Steak Frites with Garlic Chili Butter recipe! More Crazy good Fry recipes The Steaks and Sauce and Serving Next, add the steaks to the grill and cook, checking with a meat thermometer until they reach 120F internal (about 10-18 minutes). Cook the steaks for about 3-4 minutes per side, flip and continue cooking to build a good crust. Keep flipping every 3-4 minutes until they reach your desired degree of doneness. When the steaks are done, transfer steaks to a plate to rest for 10 minutes. Finally, add a skillet to the grill for direct cooking at medium high heat. Melt your clarified butter first, then spoon in the minced garlic. Cook until they are golden brown (about 5-8 minutes), then add your chili flakes and lemon juice. Pull off the heat and let cool at room temperature for 2 minutes. Finally, toss your fries in some of the garlic chili butter, slice your steak, garnish everything with parsley and salt. Serve and enjoy! Ribeye Caps: ▢ 2 Ribeye Caps▢ 2 tbsp Kosher Salt▢ Canola Oil as needed ▢ 2 Ribeye Caps ▢ 2 tbsp Kosher Salt ▢ Canola Oil as needed Fries: ▢ 2-3 Russet Potatoes▢ 1 qt Frying Oil▢ Kosher Salt as needed ▢ 2-3 Russet Potatoes ▢ 1 qt Frying Oil ▢ Kosher Salt as needed Chili Garlic Butter: ▢ ½ cup Clarified Butter▢ 2.5 tbsp Minced Garlic▢ 1 tbsp Red Chili Flakes▢ 1 tbsp Chopped Parsley▢ 1 Lemon juiced▢ Kosher Salt to taste ▢ ½ cup Clarified Butter ▢ 2.5 tbsp Minced Garlic ▢ 1 tbsp Red Chili Flakes ▢ 1 tbsp Chopped Parsley ▢ 1 Lemon juiced ▢ Kosher Salt to taste To begin, slice your potatoes into fries and place them in a bowl of ice water. Let them soak until you are ready to start cooking. Next, lay out your ribeye caps so that they are touching on one end. Then, roll them together to make pinwheels. Add two or three butcher twine tie-downs, then slice in between to make a ribeye cap. Season generously with salt, then set to the side until ready to cook.Preheat your grill to medium high heat (around 375F) for direct grilling.Heat up a dutch oven/skillet with beef tallow until the tallow is 350F. Dry off your fries and add them to the beef tallow. Cook the first time for about 3-4 minutes, pulling them out and letting them cool for 2-3 minutes (Note: Do the fries in 2-3 batches so as to not overcrowd the pan). Then, add the fries back to the pan and fry again until they are golden brown (about 4-5 more minutes). Once the fries are done, place them on a plate with a paper towel to catch the excess oil. Add the fries to a bowl along with some salt and toss to evenly coat them. Keep warm until ready to serve.Next, add the steaks to the grill and cook until 120F internal (about 10-18 minutes). Cook the steaks for about 3-4 minutes per side, flip and continue cooking to build a good crust. Keep flipping every 3-4 minutes until done. When the steaks are done, let the steaks rest for 10 minutes.Finally, add a skillet to the grill for direct cooking at medium high heat. Melt your clarified butter first, then add your minced garlic. Cook until they are golden brown (about 5-8 minutes), then add your chili flakes and lemon juice. Pull off the heat and let cool for 2 minutes.Finally, toss your fries in some of the garlic chili butter, slice your steak, garnish everything with parsley and salt. Serve and enjoy! To begin, slice your potatoes into fries and place them in a bowl of ice water. Let them soak until you are ready to start cooking. Next, lay out your ribeye caps so that they are touching on one end. Then, roll them together to make pinwheels. Add two or three butcher twine tie-downs, then slice in between to make a ribeye cap. Season generously with salt, then set to the side until ready to cook. To begin, slice your potatoes into fries and place them in a bowl of ice water. Let them soak until you are ready to start cooking. Next, lay out your ribeye caps so that they are touching on one end. Then, roll them together to make pinwheels. Add two or three butcher twine tie-downs, then slice in between to make a ribeye cap. Season generously with salt, then set to the side until ready to cook. Preheat your grill to medium high heat (around 375F) for direct grilling. Preheat your grill to medium high heat (around 375F) for direct grilling. Heat up a dutch oven/skillet with beef tallow until the tallow is 350F. Dry off your fries and add them to the beef tallow. Cook the first time for about 3-4 minutes, pulling them out and letting them cool for 2-3 minutes (Note: Do the fries in 2-3 batches so as to not overcrowd the pan). Then, add the fries back to the pan and fry again until they are golden brown (about 4-5 more minutes). Once the fries are done, place them on a plate with a paper towel to catch the excess oil. Add the fries to a bowl along with some salt and toss to evenly coat them. Keep warm until ready to serve. Heat up a dutch oven/skillet with beef tallow until the tallow is 350F. Dry off your fries and add them to the beef tallow. Cook the first time for about 3-4 minutes, pulling them out and letting them cool for 2-3 minutes (Note: Do the fries in 2-3 batches so as to not overcrowd the pan). Then, add the fries back to the pan and fry again until they are golden brown (about 4-5 more minutes). Once the fries are done, place them on a plate with a paper towel to catch the excess oil. Add the fries to a bowl along with some salt and toss to evenly coat them. Keep warm until ready to serve. Next, add the steaks to the grill and cook until 120F internal (about 10-18 minutes). Cook the steaks for about 3-4 minutes per side, flip and continue cooking to build a good crust. Keep flipping every 3-4 minutes until done. When the steaks are done, let the steaks rest for 10 minutes. Next, add the steaks to the grill and cook until 120F internal (about 10-18 minutes). Cook the steaks for about 3-4 minutes per side, flip and continue cooking to build a good crust. Keep flipping every 3-4 minutes until done. When the steaks are done, let the steaks rest for 10 minutes. Finally, add a skillet to the grill for direct cooking at medium high heat. Melt your clarified butter first, then add your minced garlic. Cook until they are golden brown (about 5-8 minutes), then add your chili flakes and lemon juice. Pull off the heat and let cool for 2 minutes. Finally, add a skillet to the grill for direct cooking at medium high heat. Melt your clarified butter first, then add your minced garlic. Cook until they are golden brown (about 5-8 minutes), then add your chili flakes and lemon juice. Pull off the heat and let cool for 2 minutes. Finally, toss your fries in some of the garlic chili butter, slice your steak, garnish everything with parsley and salt. Serve and enjoy! Finally, toss your fries in some of the garlic chili butter, slice your steak, garnish everything with parsley and salt. Serve and enjoy! Calories: 2629kcal | Carbohydrates: 24g | Protein: 26g | Fat: 275g | Saturated Fat: 57g | Polyunsaturated Fat: 137g | Monounsaturated Fat: 68g | Trans Fat: 2g | Cholesterol: 127mg | Sodium: 3588mg | Potassium: 850mg | Fiber: 3g | Sugar: 2g | Vitamin A: 702IU | Vitamin C: 23mg | Calcium: 48mg | Iron: 4mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!