Striploin, Frites & Blue Cheese Butter

Steak doesn't get any better!

Course Dinner, Main Course

Cuisine Worldwide

Keyword blue cheese butter, steak frites, striploin, striploin steak

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 3750kcal

Author AnotherFoodBlogger

Remove butter from fridge and allow to come to room temperature
Place garlic in tinfoil, drizzle with oil and add salt. Wrap and roast @ 180c for 30mins (prepare fries and remove steak from the fridge, following step 1 below)
Squeeze cooked garlic into butter, add blue cheese and chives and combine
Place on cling film and roll into a log, allow to set in the fridge

Clean potatoes and prepare a large bowl of iced water
Using a mandolin slice the potatoes into matchsticks and place in the cold water for 5-10 minutes
Remove from the water, dry with a clean towel or salad spinner
Fry @ 180c for 4-5 minutes, one handful of potatoes at a time and stirring regularly so they don’t stick
Place on a tray with paper towel, season and repeat with remaining potatoes

Season steak generously and allow steak to come to room temperature for 20-30 minutes prior to cooking
To grill heat your BBQ to 250c and cook for 2 minutes per side
To pan fry, heat your pan and add a drizzle of oil to the pan. Cook the steak for 2 minutes per side and then add a knob of butter, clove of garlic and sprig of rosemary
Baste steak for a minute, remove when internal temperature reaches 48-52c for medium rare and allow to rest on a wire rack for 2-3 minutes before serving *see tips*

my steaks were 300g each – cooking times will vary depending upon the size and cut of your meat
you can serve the blue cheese butter soft – just spoon it over the cooked steak if you don’t want to wait for it to set
blue cheese butter will keep for a couple weeks in the fridge, or you can store it in the freezer for months
ALWAYS rest your meat before serving – this allows the juices to redistribute and gives you a juicer cut
make sure to dry the potatoes before frying to stop them from spitting when adding to the oil
soaking the potatoes in water will stop them browning but will also draw out the starch, which helps them not to stick together