Steak Frites

Directions

1. 1
   Brush the steaks with the melted butter and season with pepper; let the steaks come to room temperature.
2. 2
   In a small bowl, beat the 4 tablespoons of butter with the Roquefort until blended.
3. 3
   Peel the potatoes and slice lengthwise 1/4 inch thick.
4. 4
   Cut the slices into 1/4-inch-wide sticks and soak in ice water for 15 minutes.
5. 5
   In a deep-fryer or a large saucepan, heat 2 inches of oil to 325.
6. 6
   Drain the potatoes and blot them completely dry.
7. 7
   Divide the potatoes into 4 batches and fry each batch until cooked through but not browned, 4 to 6 minutes.
8. 8
   Using a slotted spoon, transfer the fried potatoes to paper towels to drain.
9. 9
   Light a grill.
10. 10
    Generously season the steaks with salt and grill over a hot fire for 4 to 6 minutes per side for medium rare.
11. 11
    Alternatively, pan-fry the steaks over moderately high heat for about 4 minutes per side.
12. 12
    Reheat the oil to 375.
13. 13
    Fry the potatoes until crisp and golden brown, 1 to 2 minutes per batch.
14. 14
    Using a slotted spoon, transfer the frites to fresh paper towels to drain.
15. 15
    Top each steak with a spoonful of Roquefort butter and serve the frites on the side.