Steak Frites with Blue Cheese Butter Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Steak Frites with Blue Cheese Butter

Martha Knapp: "Great-will do again for company! thank you!! A gr…" Read More
Read Directions
Add to Meal Planner

Add to Meal Planner


Learn to make all the luxurious pieces of this mouthwatering dish at home: golden-brown fries, compound butter, a red wine reduction, and a juicy rib-eye steak with a perfectly seared crust.


  • 3 russet potatoes (large, or Kennebec potatoes)
  • 1 tablespoon kosher salt (for boiling potatoes)
  • 1/2 yellow onion (small)
  • 1/4 cup sugar
  • 1 1/2 cups zinfandel (or other red wine)
  • 1/2 cup unsalted butter (softened, for blue cheese butter)
  • 2 tablespoons crumbled blue cheese
  • 1/2 tablespoon chopped parsley
  • 1/2 tablespoon chopped fresh chives
  • 1/2 teaspoon kosher salt (for blue cheese butter)
  • 1/2 teaspoon freshly ground black pepper (for blue cheese butter)
  • 2 quarts canola oil (for deep frying)
  • 2 ribeye steaks (bone-in, 10-12 oz. each)
  • 2 tablespoons canola oil (for steaks, divided)
  • 1 tablespoon kosher salt (for steaks)
  • 1/2 tablespoon freshly ground black pepper (for steaks)
  • 6 garlic cloves (divided)
  • 4 sprigs fresh rosemary (divided)
  • 4 tablespoons unsalted butter (for steaks, divided)
  • 1 teaspoon salt (for frites)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner


    Martha Knapp 2 months ago
    Great-will do again for company! thank you!! A great perfection presentation of steak!
    Dr. LaShonda Reid 4 months ago
    Absolutely amazing! I added thyme with the rosemary. It’s the best steak I’ve ever had! A word of caution: you really need to watch those fries while they boil. If they boil too long you’ll have nothing to fry. He doesn’t really give a time on them, so just be careful. It is better if you can boil and freeze them overnight.
    Teresa 6 months ago
    Awesome! Worth the effort
    Bear 10 months ago
    Absolutely amazing!!!
    Chelsea Brady a year ago
    boom! soooooo yummy!
    The butter and wine reduction make this dish amazing!