Steak Frites

1. 1

   Brush the steaks with the melted butter and season with pepper; let the steaks come to room temperature.

2. 2

   In a small bowl, beat the 4 tablespoons of butter with the Roquefort until blended.

3. 3

   Peel the potatoes and slice lengthwise 1/4 inch thick.

4. 4

   Cut the slices into 1/4-inch-wide sticks and soak in ice water for 15 minutes.

5. 5

   In a deep-fryer or a large saucepan, heat 2 inches of oil to 325.

6. 6

   Drain the potatoes and blot them completely dry.

7. 7

   Divide the potatoes into 4 batches and fry each batch until cooked through but not browned, 4 to 6 minutes.

8. 8

   Using a slotted spoon, transfer the fried potatoes to paper towels to drain.

9. 9

   Light a grill.

10. 10

    Generously season the steaks with salt and grill over a hot fire for 4 to 6 minutes per side for medium rare.

11. 11

    Alternatively, pan-fry the steaks over moderately high heat for about 4 minutes per side.

12. 12

    Reheat the oil to 375.

13. 13

    Fry the potatoes until crisp and golden brown, 1 to 2 minutes per batch.

14. 14

    Using a slotted spoon, transfer the frites to fresh paper towels to drain.

15. 15

    Top each steak with a spoonful of Roquefort butter and serve the frites on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.