Steak Frites with Black Garlic Butter


Charolais is a breed of cattle from Burgundy prized for its tender, flavorful and marbled (not fatty) meat. Substitute a grass-fed or finished hanger steak to channel the juicy, nutty qualities of the French beef.

Total Time:
1 hrs 5 mins


  • 1 head black garlic (see Note), peeled

  • 1/4 cup unsalted butter, softened

  • 1 teaspoon brandy

  • 2 1/4 teaspoons kosher salt, divided, plus more for sprinkling

  • 2 pounds russet potatoes, spiralized into 1/4-inch-thick strands

  • 1 tablespoon peanut or grapeseed oil, plus more for frying

  • 1 1/2 pounds trimmed Charolais hanger steaks or other grass-fed hanger steaks (2 to 3 steaks)

  • 1 teaspoon cracked black pepper

  • Finely chopped fresh flat-leaf parsley, for garnish (optional)


  1. Place black garlic in a small bowl, and mash with a fork to a smooth paste. Add butter, brandy, and 1/4 teaspoon salt; mash until thoroughly combined. Spoon garlic mixture onto a sheet of parchment paper or plastic wrap, and roll into a 3-inch-long log. Refrigerate until ready to use.

  2. Mound spiralized potatoes on a large microwavable plate or in a glass pie plate; cover with wet paper towels. Microwave on high until tender, 4 to 6 minutes. Spread in an even layer on a rimmed baking sheet, and let cool 10 minutes.

  3. Pour peanut oil to a depth of 1 1/2 inches in a large, deep Dutch oven; heat over medium to 375°F. (The hot oil will rise when potatoes are added.)

  4. Meanwhile, heat 1 tablespoon peanut oil in a 12-inch skillet over medium-high. Pat steaks dry with paper towels; sprinkle with pepper and remaining 2 teaspoons salt. Add steaks to skillet, and cook, turning every 3 minutes to evenly brown all sides, to desired degree of doneness, about 12 minutes for medium-rare. Transfer steaks to a carving board, and let rest 10 minutes.

  5. Meanwhile, fry potatoes in hot oil in 2 to 3 batches, stirring often with a spider or slotted spoon, until frites are golden and crisp, 4 to 6 minutes. (Adjust heat between batches as needed to maintain oil temperature of 375°F.) Transfer frites to a butcher paper–lined plate. Sprinkle with salt.

  6. Cut steaks against the grain into slices; divide among 4 plates. Cut black garlic butter into 1/2-inch-thick rounds. Top steak with black garlic butter, and, if desired, parsley. Serve immediately with frites.

    Steak Frites with Black Garlic Butter Recipe
    Victor Protasio

Make Ahead

Black garlic butter may be stored in refrigerator up to 3 days or frozen up to 1 month.


Roasted garlic may be substituted for black garlic.

Suggested Pairing

Complex, structured red Burgundy.

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