Rethink date night with Sheet Pan Steak Frites paired with Elysian Collection Merlot by Bonterra! The steak is topped with a lemon and herb compound butter and paired with this wine, making it the ultimate date night dinner at home.
- 3 large russet potatoes, cut into fries
- 2 tablespoons canola oil, divided
- 2 bone-in Rib Eye steaks, about 2 inches thick
- Salt and pepper, to taste
- Steak rub of choice, to taste
- 2 tablespoons unsalted butter, at room temperature
- 1 small shallot, minced
- Zest of one lemon
- 2 tablespoons chopped fresh parsley
- 1 tablespoons minced chives
Preheat the oven to 400˚F and line a rimmed baking sheet with tin foil. Add the potatoes to the baking sheet and toss with 1 tbsp canola oil. Season with salt and pepper, then bake for 30-40 minutes, flipping halfway through, until tender.
Meanwhile, unwrap your steak and place it on another sheet of foil that will fit your baking tray. Season the steak liberally with salt, pepper and steak rub and let the meat come to room temperature while the fries bake.
While the steak comes to room temp, make your compound butter. Add butter to a small mixing bowl and add shallot, lemon zest, parsley and chives. Season with salt and pepper and mix until well combined. Set aside.
Once the fries are done, remove them from the sheet pan (foil included) and set aside. Light the broiler, and set your seasoned steak on the sheet pan (foil included). Broil for about 5 minutes per side (for medium rare), or longer if you prefer your steak more well done.*
Remove steak from oven, discard the foil, and place on a platter to rest. Divide the compound butter among the two steaks and tent with foil. Let rest at least 10 minutes.
Wipe the sheet pan (if needed) then add the foil with the fries back to the pan. Toss with the remaining 1 tbsp of canola oil then crisp under to broiler for about 2 minutes on each side.
Slice the steak and serve with fries and a glass of Bonterra Merlot! Enjoy.
*Keep a close eye on the steak while it broils because it can quickly get overcooked.