Steak Frites
Prep time: 15 minutes (plus 1 hour potato soaking)
Cook time: 20 minutes
Total time: ~35 minutes (excluding soaking)
Servings: 2 servings
Country of Origin
France / Belgium (The quintessential Parisian bistro plate)
Description
Steak Frites is the defining dish of French bistro culture. It is deceptively simple, requiring absolute precision: a perfectly pan-seared, deeply crusty steak cooked to medium-rare, paired with a towering mound of hand-cut, double-fried French fries (frites) that are crispy on the outside and pillowy within, topped with a medallion of savory herb-infused butter.
Presentation & How It's Eaten
The steak is served on a hot plate, topped with a round slice of compound herb butter that melts slowly, forming a rich sauce. Beside it sits a high pile of golden frites. It is eaten immediately while the fries are hot and the steak is resting. A simple green salad with a sharp, mustard-heavy vinaigrette is served alongside to refresh the palate.
Ingredients
2 thick-cut ribeye, strip, or hanger steaks (approx. 300g / 10 oz each), brought to room temperature
1 tbsp neutral oil (like canola or grapeseed)
4 large Russet potatoes, peeled and cut into 1/3-inch thick matchsticks
Salt and freshly cracked black pepper
Neutral oil for deep frying
For the Beurre Maître d'Hôtel (Maître d’ Butter):
100g unsalted butter, softened
1 tbsp fresh parsley, finely minced
1 tsp fresh lemon juice
A pinch of fine salt and white pepper
Step-by-Step Directions
Prep the Frites (Soak): Cut the potatoes into uniform fries. Soak them in a bowl of cold water for at least 1 hour to wash away excess surface starch. Drain and dry them completely using clean kitchen towels.
First Fry (Blanch): Heat your frying oil in a deep pot or deep fryer to 160°C (325°F). Fry the dry potatoes in batches for 5 to 6 minutes until they are soft and cooked through but still completely pale. Drain on paper towels and let cool to room temperature.
Make the Herb Butter: In a small bowl, thoroughly mix the softened butter, minced parsley, lemon juice, salt, and pepper. Spoon the mixture onto a sheet of plastic wrap, roll it into a neat log shape, twist the ends, and refrigerate until firm.
Sear the Steak: Season the room-temperature steaks generously with coarse salt and black pepper. Heat 1 tablespoon of neutral oil in a heavy cast-iron skillet over high heat until smoking. Sear the steaks for 2 to 3 minutes per side without moving them, developing a dark brown crust. Remove the steaks and let them rest on a warm plate for 5 minutes.
Second Fry (Crisp): While the steaks rest, heat the frying oil to 190°C (375°F). Fry the blanched, cooled potatoes for 2 to 3 minutes until they are golden brown, crisp, and puffed. Drain in a bowl lined with paper towels, toss immediately with fine sea salt, and shake well.
Assemble: Place a thick slice of the cold herb butter directly onto each warm steak and serve alongside the piping-hot frites.
Optional
Basting Upgrade: For a classic steakhouse finish, toss 2 tablespoons of butter, 2 smashed garlic cloves, and a sprig of rosemary into the pan during the last minute of searing, spooning the foaming fat over the steak.
Sweet Potato Twist: Use sweet potatoes for the frites, adjusting the second fry time down by 30 seconds to prevent the natural sugars from burning.
Prevent Sticking: Make sure your frying basket is fully submerged in the hot oil before dropping the raw potatoes in to prevent the starch from fusing to the metal.
Cooking Tips
The Double-Fry Rule: You cannot get crispy frites with a single fry. The first low-temperature fry cooks the interior starch until pillowy. Letting them cool, then frying them a second time at a high temperature rapidly vaporizes remaining surface moisture, creating a glass-like crispy crust.
Dry Meat Sears Best: If your steak is damp when it hits the hot cast-iron skillet, it will steam rather than sear, yielding a gray exterior and preventing the development of a thick, flavorful brown crust. Pat it dry with paper towels right before cooking.
Nutrition Facts
(Estimated per serving)
Calories: ~890 kcal
Total Fat: 52g
Saturated Fat: 22g
Cholesterol: 180mg
Sodium: ~840mg
Total Carbohydrates: 58g
Dietary Fiber: 5g
Sugars: 0.5g
Protein: 48g
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