Bavette Steak Frites
Skip the usual steak and potatoes and make dinner feel a little more romantic with this French bistro classic: Steak Frites.
For Valentine’s Day, we reached for our grass-fed, grass-finished Beef Bavette — a deeply flavorful cut that’s perfect for a special night in. Seasoned simply and pan-seared hot and fast in cast iron, it cooks beautifully to a tender, medium-rare.
Sliced against the grain and finished with a decadent drizzle of homemade garlic butter, this steak pairs perfectly with golden frites cooked in Stemple Creek Beef Tallow for an irresistibly crisp bite.
Add a simple green salad, pour a glass of red wine, and you’ve got an at-home Valentine’s dinner that feels thoughtful, cozy, and just a little indulgent — no reservations required.
Ingredients:
- (2) Stemple Creek Beef Bavette Steaks
- sea salt
- freshly ground black pepper
- 4 Tbl. prepared garlic butter
- 1/4 cup Stemple Creek Beef Tallow
- (2) large russet potatoes
- (2) Tbl. olive oil
- (1) tsp. herb salt of choice (we added some smoked paprika to ours)
- 2 Tbl. fresh chopped Italian parsley
Directions:
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Season steaks with salt & pepper. Let sit at room temperature while you prepare the frites.
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Peel the potatoes and slice into thin fries. Place fries in a large mixing bowl with the olive oil. Sprinkle with herb salt and toss to coat.
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Heat a large, lightly oiled cast iron skillet over medium-high heat (about 4-5 minutes). When hot, sear the steaks about 4 minutes per side for medium-rare doneness. Set aside to rest.
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In a large skillet, melt the beef tallow over medium-high heat. When the tallow just begins to smoke slightly, add the seasoned frites. Use tongs to turn them as they fry in the tallow. Remove frites to a paper-towel lined plate when they are crisp and golden brown. **they will cook quickly!
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Slice the steak and plate. Finish each steak with (2) Tbl. softened garlic butter and sprinkle with chopped parsley. Add the frites to each plate.
Serve immediately and enjoy!
