---
title: Wagyu Ribeye Steak Frites Recipe
description: The earthy richness of our Wagyu Ribeye Steaks is the ideal companion for the crunchy, salty fries in this French classic. This Steak Frites recipe is delicious
image: https://cdn.shopify.com/s/files/1/0482/3233/files/steakfrites1_grande.jpg?17332
---

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- Recipes

# Wagyu Ribeye Steak Frites Recipe

# Wagyu Ribeye Steak Frites Recipe

January 18, 2018

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The earthy richness of our [100% Fullblood Wagyu Ribeye](http://www.lonemountainwagyu.com/collections/all-products/products/ribeye-steaks) is the ideal companion for the crunchy, salty fries in this French classic. This Steak Frites recipe is simply *très* *délicieux.  *

![Wagyu Ribeye Steak Frites](https://cdn.shopify.com/s/files/1/0482/3233/files/steakfrites1_grande.jpg?17332 "Wagyu Ribeye Steak Frites")

 

###### **LONE MOUNTAIN WAGYU STEAK FRITES WITH HERB BUTTER**

*Serves 2*

**Ingredients:**

**Herb Butter**

- 4 ounces unsalted butter, room temperature
- 2 teaspoons Italian parsley, chopped
- 1 teaspoon thyme leaves, chopped 
- Kosher salt to taste2 teaspoons sherry vinegar

**Frites**

- 4 large Russet Potatoes
- 2 Tablespoons Italian parsley, chopped
- 2 quarts canola oil
- Kosher salt and fresh ground black pepper to taste

**Steaks**

- 1 or 2 16 oz [Lone Mountain 100% Fullblood Wagyu Ribeye Steaks ](http://www.lonemountainwagyu.com/collections/all-products/products/ribeye-steaks)(depending on if you  want to share or each have your own!)
- Kosher salt and fresh ground black pepper 

**Instructions:**

1. In small mixing bowl, mix together the butter, herbs, and vinegar. Salt to taste. Lay out a sheet of plastic wrap and put the butter in the center. Wrap the plastic around the butter and form into a log about 2 inches in diameter. Chill in the refrigerator until ready to use.
2. Wash and peel the potatoes, then cut them into sticks 4 to 5 inches long and about 1/4 inch thick. Rinse the potatoes in plenty of cold water until all of the excess starch has been washed away. Then drain on paper towels. 
3. In a large pot or deep fryer, heat canola oil to 320°F. Working in batches, fry the potatoes for 4 to 5 minutes or unit they just start turning a very light golden color. Drain the potatoes on paper towels while you finish the rest. To finish the fries, raise the heat of the oil to 375° F. Working in batches again, fry the potatoes for another 2 to 3 minutes until deep golden brown and crispy. Drain on paper towels and season with salt, pepper, and chopped parsley.
4. Prepare grill to medium-high heat. Season the steaks liberally with salt and pepper. Grill steaks for 3 to 4 minutes per side or to desired doneness (we always recommend serving our Wagyu medium-rare). Once the steaks are cooked to your liking, transfer to a warm platter and let rest for a few minutes.
5. Place a couple of thin slices of the herb butter on each steak to slowly melt. Pile on a large portion of the fried potatoes and serve.

**Buy your Lone Mountain Wagyu Ribeye Steaks** [![HERE](https://hubspot-no-cache-na2-prod.s3.amazonaws.com/cta/default/4045410/68f7bb7a-60ff-432b-b8e3-58e808d52ba1.png)](https://hubspot-cta-redirect-na2-prod.s3.amazonaws.com/cta/redirect/4045410/68f7bb7a-60ff-432b-b8e3-58e808d52ba1)

![Fries for Wagyu Ribeye Steak Frites](https://cdn.shopify.com/s/files/1/0482/3233/files/steakfrites2_large.jpg?17333 "Fries for Wagyu Ribeye Steak Frites")

Bon Appetit! 

 

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