Steak Frites

If you've never savored a slice of steak with Maître d'Hôtel Butter on top, you haven't lived. Chef Daisy Ryan of Bell’s shows us how to make steak frites with an herbed compound butter so good, you'll feel like you're in a French bistro.


Maitre d’Hotel Butter

  • 1/2 pound unsalted butter
  • 1/4 cup shallots, minced
  • 2 teaspoons lemon juice
  • 2 teaspoons sherry vinegar
  • 2 teaspoons fresh thyme, finely chopped
  • 2 teaspoons fresh parsley, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • Salt, to taste
  • Pepper, to taste


  • 5 pounds russet potatoes
  • 1/2 gallon rice bran oil
  • Salt, as preferred
  • Fresh parsley, chopped, as preferred

Garlic Confit

  • 1 cup peeled garlic
  • 1 liter neutral tasting oil, grapeseed recommended
  • Pinch of salt


  • 8 ounce flat iron steak
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 tablespoon butter
  • 2 tablespoons olive oil, divided

Aioli (optional)

  • 1 cup garlic confit
  • 2 cups garlic oil
  • 4 cloves garlic, grated
  • 6 eggs
  • 1 tablespoon salt


  1. Temper the butter. Then using a stand mixer and paddle attachment add butter and all dry ingredients and mix on medium speed until incorporated. Slowly stream in liquid ingredients and mix until incorporated, about 2 minutes.
  2. If butter is really soft and will be difficult to roll, allow it to sit in the refrigerator for a few minutes. Once slightly firm, begin the rolling process.

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