Ranch-Style Steak Frites

The herb-butter compound can be made several days in advance. Sometimes we'll also make tater tots in the air fryer for the kids (and let's be honest, the adults love them too). Add a simple green salad and dinner is done!

INGREDIENTS

Rib steak or top sirloin steak

Herb butter

4 Tbsp unsalted butter

1 clove garlic, minced

1 Tbsp fresh parsley, minced

Kosher salt and freshly ground pepper

Potato Wedges

4 medium russet potatoes, cut into wedges

2 Tbsp olive oil

Salt and freshly ground pepper

DIRECTIONS

Step 1: Make the potato wedges

• Preheat the oven to 425°F. Line two baking sheets with parchment paper.
• In a large bowl, toss the potatoes with the olive oil, salt, and pepper. Spread evenly on the baking sheets. Roast 20 minutes, then flip the potatoes and roast for another 20-25 minutes. 

Step 2: Make the herb butter

• Combine the butter, garlic, parsley, salt, and pepper, mixing with a fork until well blended. Set aside.

Step 3: Cook the steak

• Pat steaks dry with paper towels. Season steaks with salt and pepper. Heat 2 Tbsp vegetable oil in a skillet or cast iron pan. 
• Cook steaks over medium-high heat, flipping every couple of minutes until well browned and internal temperature reaches 125-130 for medium-rare. Total cooking time will be 10-14 minutes.  
  
• Transfer steaks to a platter, cover with foil, and let rest 10 minutes.

Step 4: Top with butter and serve

• Top the steaks with the herb butter and serve with potato wedges.