Caribbean Steak Frites with Scotch Bonnet-Garlic Butter

Table of Contents

• Why This Recipe Works

• Ingredient Notes

• How to Make Caribbean Steak Frites

• Tips for the Perfect Sear

• Storage & Reheating

• FAQ

Why This Recipe Works

Steak frites is a steakhouse classic for a reason - good steak, crispy fries, done. This version keeps that same energy but takes it home to the islands. Instead of a compound herb butter, you get a scotch bonnet-garlic butter that melts straight into the meat. Instead of potato fries, you get double-fried plantains - same crispy technique, completely different flavor. It's familiar enough to know exactly what you're getting, and different enough to actually be exciting.

I made this one with beautiful American Wagyu NY strip from Snake River Farms - the marbling on this cut makes it basically impossible to overcook into something dry, which makes it a great one if you're a little nervous about searing a premium steak at home.

Ingredient Notes

• NY Strip steak - a great balance of tenderness and beefy flavor, and it sears beautifully. Ribeye works too if you want more marbling.

• Green plantains - you want them firm and green, not ripe/black. Green plantains fry up starchy and crisp, just like a potato fry.

• Scotch bonnet pepper - this is where the heat and the signature Caribbean flavor comes from. Start with half a pepper if you're heat-sensitive; you can always add more.

• Beef tallow (or oil) - tallow adds extra richness since it's beef-on-beef, but a neutral oil works fine too.

How to Make Caribbean Steak Frites

1. Make the scotch bonnet-garlic butter. Mash softened butter with minced garlic, minced scotch bonnet, thyme, and lime zest. Roll into a log and chill.

2. Season the steak and let it come to room temp for about 30 minutes before cooking.

3. Fry the plantains twice - once at a lower temp to cook through, then again at a higher temp to crisp up. Same method that makes French fries crispy.

4. Sear the steak in a hot cast iron pan until you've got a deep crust, then rest it.

5. Slice, plate, and top with a coin of the chilled butter so it melts right over the meat. Finish with flaky salt.

Tips for the Perfect Sear

• Pat the steak completely dry before seasoning - moisture is the enemy of a good crust.

• Let the pan get properly hot before the steak goes in; you want it to sizzle immediately.

• Always rest the steak for at least 5 minutes before slicing so the juices stay in.

Storage & Reheating

Leftover steak keeps in the fridge for up to 3 days. Reheat gently in a low oven or skillet to avoid overcooking it further - it's already cooked through, you're just warming it. The scotch bonnet butter can be made ahead and stored in the fridge for up to a week, or frozen for longer.

FAQs

• Can I use a different cut of steak? Yes - ribeye or filet mignon both work well here. Just adjust cook time slightly for thickness.

• Are green plantains the same as regular bananas? No - plantains are starchier and not meant to be eaten raw. Green plantains specifically fry up more like a potato.

• How spicy is the scotch bonnet butter? Scotch bonnets are hot, but starting with half a pepper keeps it manageable while still giving you that signature Caribbean flavor. Adjust to taste.

• Where did you get this steak? This one's from Snake River Farms - I've worked with their American Wagyu a few times now and it's consistently some of the best beef I've cooked with. You can check out their cuts here.

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