Cowboy Steak Frites w/ Garlic Pepper Butter

Recipe By: Ryan Michael Carter | Casita Made

Plan ahead: Salt the steak 12–24 hours before cooking. Allow another 60–90 minutes for the day-of preparation and cooking.

🥩 Fun Fact: Steak frites is a beloved French and Belgian bistro classic, traditionally pairing steak with crisp French fries. Ryan gives this favorite a distinctly American twist with a thick-cut cowboy ribeye, live-fire grilling, and a generous finish of homemade compound butter.

🎥 WATCH The Video

🛒 Ingredients

For the Cowboy Ribeye

  1. 1 thick-cut cowboy ribeye steak, bone-in

  2. Kosher salt

  3. Coarsely ground black pepper (optional)

  4. Neutral cooking oil

  5. Flaky sea salt, for serving

For the Garlic Fries

  1. 2 russet potatoes, sliced into wedges

  2. 1 tbsp. lemon juice or vinegar

  3. 3 garlic cloves, minced

  4. 1 tbsp. fresh parsley, chopped

  5. 1 tbsp. olive oil

  6. Fine sea salt, to taste

  7. High-heat neutral oil, for deep-frying

For Ryan's Garlic Pepper Compound Butter

  1. ½ cup unsalted butter, softened

Juice of ½ medium lemon

  1. 1 tbsp. black peppercorns, coarsely crushed

  2. 3 garlic cloves, finely minced

  3. 1 tbsp. fresh parsley, minced

  4. Salt, to taste

  5. Ryan's original Garlic Pepper Butter recipe

🔥 Step By Step

1️⃣ Start With the Steak

  1. Generously season the ribeye with kosher salt and refrigerate uncovered for 12–24 hours. This dry-brining technique helps season the beef and prepares its surface for a beautiful crust. For thinner steaks, Ryan suggests skipping the extended dry brine.

2️⃣ Make the Garlic Pepper Butter

  1. Combine the softened butter with crushed peppercorns, garlic, lemon juice, parsley, and a little salt. Mix until evenly incorporated. Spoon onto plastic wrap, roll into a compact log, and refrigerate until firm.

3️⃣ Give Those Fries Some Love

  1. Rinse your potato wedges under cold water until the water runs clear. Soak in ice water with the lemon juice or vinegar for 30–45 minutes, then drain and dry thoroughly. Heat frying oil to 300°F. Carefully fry the potatoes for about 5 minutes until tender and pale, without browning. Remove and cool completely on a wire rack.

4️⃣ Fire Up the Grill

  1. Pat your ribeye dry, lightly coat with oil, and add black pepper if desired. Grill over high heat for approximately 2–3 minutes per side to build a beautiful crust. Move to indirect medium heat and continue cooking to your preferred internal temperature. Ryan targets approximately 125°F for medium-rare.

5️⃣ Double-Fry for That Perfect Crunch

  1. While the steak finishes, bring your frying oil to 400°F. Fry the cooled potato wedges in batches until beautifully golden and crisp. Immediately toss with olive oil, freshly minced garlic, parsley, and fine sea salt.

6️⃣ The Butter Makes Everything Better

  1. Remove the steak from the grill and place a generous slice of garlic-pepper butter on top. Tent loosely with foil and rest for 10–15 minutes before carving.

7️⃣ Make It a Sunday Supper

  1. Slice the ribeye and arrange it on a large serving platter alongside those gorgeous garlic fries. Finish with flaky sea salt and an extra little spoonful of compound butter. Place it in the middle of the table and let everyone help themselves.

🍷 The Sunday Supper Move

Here's what we love about this recipe for entertaining: almost all the prep can happen before anyone arrives.

Salt the steak on Saturday. Make your compound butter in the morning. Blanch those potatoes ahead of time.

When your guests arrive, all that's left is firing up the grill, crisping the fries, and pouring the wine.

Our kind of entertaining. Less time stressing in the kitchen. More time enjoying the people around the table.

P.S. Hosting a bigger crowd? Throw another ribeye on the grill, double those potatoes, and make it a proper Sunday steakhouse night. 🥩🍷

Keep Reading

View more
caret-right