Daisy Ryan's 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.


  • 8 ounce flat iron steak
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 tablespoon butter
  • 2 tablespoons olive oil, divided
  • For the 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
  • For the fries:
  • 5 pounds russet potatoes
  • 1/2 gallon rice bran oil
  • Salt, as preferred
  • Fresh parsley, chopped, as preferred
  • For the aioli (optional):
  • 1 cup garlic confit
  • 2 cups garlic oil
  • 4 cloves garlic, grated
  • 6 eggs
  • 1 tablespoon salt
  • For the garlic confit (if making aioli):
  • 1 cup peeled garlic
  • 1 liter neutral tasting oil, grapeseed recommended
  • Pinch of salt


  1. Prepare the butter: 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.
  3. Using a generous piece of plastic wrap scoop out butter in a long thin line in the center of the plastic wrap. Fold plastic wrap in half so that the line of butter is at the bottom of the fold. Using the side of your hand slightly tuck the plastic underneath the roll. Pin the plastic at the end of the line of butter tightly and roll it like you would roll a rolling pin, so that the butter starts to compact into a cylinder.
  4. Place in the refrigerator and let harden, about 30 minutes.
  5. Prepare the fries: Peel potatoes, if preferred, and hand cut them into 1/4-inch fries. Place in water to prevent browning. Once you’re done cutting, strain fries and dry them using paper or kitchen towels.
  6. Heat oil in a deep pot to 300 degrees and fry potatoes in 3 or 4 batches, for about 6 to 8 minutes (they shouldn't brown). Drain on fresh paper towels. For a crispier fry, freeze the potatoes overnight. This will allow them to fry for longer. If you’re hungry or in a time crunch, fry immediately again at 350 to 375 degrees until golden and crispy, roughly 2 to 3 minutes. Season with salt and chopped fresh parsley.
  7. Prepare aioli: Start by making your garlic confit. Put peeled garlic cloves in a pot and cover with oil. Season with salt. Bring to a simmer, then turn the heat down to low. There should only be a slight amount of movement. Simmer until garlic is soft and starting to turn golden, approximately 30 minutes.
  8. Combine confit, grated garlic, eggs and salt in a food processor or high speed blender and turn on medium speed. Slowly stream in oil. The aioli should be smooth and have a gloss to it, and the oil should be completely incorporated. Add more salt if needed.
  9. Prepare steak: Season steak with salt, olive oil and pepper. Allow to sit in the fridge with seasoning for at least 3 hours.
  10. Preheat oven to 450 degrees.
  11. About 30 minutes before cooking allow your steak to sit at room temperature for better/quicker cooking. Heat a cast-iron skillet on high heat. Add 1 tablespoon olive oil. As soon as the pan starts to smoke, add steak, then add butter.
  12. Sear until you get some nice color. Flip steak and put it in the oven for 3 minutes. Steak should be medium rare. Cook longer if preferred.
  13. Put steak on a cooling rack with a medallion of Hotel butter on top. Let rest for 2 minutes, then serve with fries and aioli.