Steak Frites with Sauce Verte

@seattlehanddoc
Orthopedic Hand Surgeon & Skincare Exec by day, Private chef to 5 kids & 3 dogs by night. Sharing our love of family, food & travel! Chaos & All
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Updated: 3/25/2026
30 minutes Prep: 20 minutes Cook: 10 minutes
Serves: 4 Save

Ingredients (19)

  • salt
  • 2 (1-inch) NY strip steaks
  • 1 tablespoon neutral oil, or more as needed
  • 2 to 3 tablespoons butter
  • 2 sprigs rosemary
  • 3 to 4 smashed garlic cloves
  • steak pan drippings
  • 1 large shallot, minced
  • ¼ cup fresh parsley
  • 2 tablespoons fresh tarragon
  • 1 tablespoon fresh sage
  • 1 tablespoon fresh chives, plus more for garnish
  • 2 tablespoons fresh basil
  • 2 tablespoons walnuts
  • 4 to 6 anchovies
  • 1 lemon, juiced or more to taste
  • 2 tablespoons olive oil
  • 2 tablespoons crème fraîche
  • salt and ground black pepper

Directions

  1. Preheat oven to 400 degrees Fahrenheit. Salt steaks generously.
  2. Heat an oven-proof skillet over medium-high heat until very hot; add 1 tablespoon neutral oil. Sear steaks until deeply crusted, 2 to 3 minutes per side. Add butter, rosemary, and garlic to skillet and baste steaks continuously.
  3. Transfer steaks in the oven-proof skillet to oven and cook until internal temperature reaches 125 to 130 degrees Fahrenheit (medium-rare), 4 to 8 minutes. Rest 10 minutes.
  4. While steak rests, sauté shallot and garlic in the steak pan drippings 1 to 2 minutes until fragrant.
  5. Combine parsley, lemon juice, tarragon, basil, olive oil, crème fraîche, walnuts, anchovies, sage, chives, salt, and black pepper in a blender; blend into a smooth green sauce.
  6. Pour blended sauce into the pan with shallot and garlic, stir until well combined & transfer everything back to the blender and blend until smooth.
  7. Serve with Double Fried French Fries.