Steak frites with black garlic butter

  • Cooking time



  • 2 very thick good quality fillet steaks, around 6cm thick
  • 4 potatoes, peeled and cut into chunks
  • vegetable oil, for deep frying
  • salt and pepper, to season
  • watercress, to serve
  • 6 sprigs thyme
  • 25 g butter
  • olive oil
  • Black garlic butter
  • 150g softened cultured butter
  • 5 sprigs thyme, leaves stripped
  • 2 tsp Dijon mustard
  • 2 cloves garlic, grated
  • 8 cloves black garlic
  • rind of ½ lemon, grated
  • 6 anchovies, finely chopped


  1. Microwave the potatoes for 10 minutes, then cool to room temperature. Chill in the fridge, then cut into thin chips and place on a tray lined with baking paper. Freeze for 2 hours until solid.
  2. For the black garlic butter blend all the ingredients together to a coarse mixture. I prefer to keep it soft the first time I use it, and the roll it into the log and freeze it for future use after that.
  3. Heat the oil in a large saucepan to about 180C. Fry the chips for about 5 minutes until golden brown. Season well with salt and pepper, and a few leaves of thyme.
  4. Season the steak well with salt and pepper. Heat a frying pan until very hot and add a little oil. Fry the steak on both sides until browned, then add the separate 25 g of butter and thyme to the pan and baste the steak with the butter for a few minutes until cooked to rare (or otherwise to your

Introducing, the Everyday range.


Designed for modern Australian life.

Beautiful and highly durable fine porcelain.

Dishwasher, microwave and oven-safe.

Shop Now
Adam Liaw Everyday Range