Steak Frites Recipe

Steak frites, a classic French dish, is the epitome of simple yet sophisticated comfort food. Combining a juicy, flavorful steak with crispy, golden fries, this dish has won the hearts of food lovers worldwide. Its origins can be traced back to Belgian and French brasseries, where it quickly became a staple due to its perfect balance of flavors and textures.

What makes steak frites so special? It’s all about the quality of the ingredients and the precision in preparation. This guide will take you through every step to create a restaurant-quality steak frites at home, ensuring each bite is a delightful experience.

Preparation Steps

Choosing the Right Cut of Steak

1. Select Your Steak: Choose a cut that’s well-marbled for the best flavor and tenderness. Ribeye and sirloin are excellent choices.
2. Room Temperature: Let the steak sit at room temperature for about 30 minutes before cooking. This ensures even cooking.

Preparing the Fries

1. Peel and Cut: Peel the potatoes if desired. Cut them into 1/4 inch thick sticks.
2. Soak: Place the cut potatoes in a bowl of cold water and soak for at least 30 minutes. This removes excess starch and helps achieve crispy fries.

Cooking the Steak

Seasoning the Steak

1. Season Generously: Pat the steak dry with paper towels. Season both sides with salt and freshly ground black pepper.
2. Optional: Rub minced garlic and herbs onto the steak for additional flavor.

Cooking Techniques: Pan-Seared, Grilled, or Broiled

1. Pan-Seared: Heat a heavy skillet over high heat. Add olive oil and sear the steak for 3-4 minutes per side for medium-rare. Baste with butter and herbs during the last minute.
2. Grilled: Preheat the grill to high heat. Grill the steak for about 4-5 minutes per side.
3. Broiled: Preheat the broiler. Place the steak on a broiler pan and cook for about 4-5 minutes per side.

Making the Perfect Fries

Choosing the Potatoes

• Russet Potatoes: Known for their high starch content, they produce the crispiest fries.
• Yukon Gold: For a slightly creamier texture.

Cutting and Soaking the Fries

1. Uniform Size: Ensure all fries are cut to a uniform size for even cooking.
2. Soak: Soaking the fries helps remove excess starch, resulting in crispier fries.

Frying the Fries

First Fry

1. Heat Oil: Heat vegetable oil in a deep fryer or heavy-bottomed pot to 325°F (165°C).
2. Blanch the Fries: Fry the potatoes in batches for about 5-6 minutes until they are soft but not browned. Remove and drain on paper towels.

Second Fry for Extra Crispiness

1. Increase Temperature: Heat the oil to 375°F (190°C).
2. Fry Again: Fry the blanched potatoes for another 2-3 minutes until golden brown and crispy. Drain on paper towels and season with salt.

Serving Suggestions

Classic Steak Frites Sauce

• Béarnaise Sauce: A rich and tangy sauce that pairs perfectly with steak.
• Garlic Butter: Melted butter mixed with minced garlic and herbs.

Alternative Sauces and Sides

• Peppercorn Sauce: For a spicy kick.
• Aioli: A garlic mayonnaise for dipping fries.

Healthier Alternatives

Baked Fries Option

• Bake Instead of Fry: Toss the cut potatoes in a small amount of oil and bake at 425°F (220°C) for 25-30 minutes, turning halfway through.

Leaner Cuts of Steak

• Top Sirloin: Leaner than ribeye but still flavorful.
• Flank Steak: Marinate for added tenderness.

Tips and Tricks

Getting the Steak to Your Desired Doneness

• Use a Meat Thermometer: For accuracy. Medium-rare: 135°F (57°C), Medium: 145°F (63°C).
• Rest the Steak: Let the steak rest for at least 5 minutes before slicing to retain juices.

Ensuring Crispy Fries Every Time

• Double Frying: Essential for crispy fries.
• Proper Soaking: Removes excess starch.

Variations

Different Steak Marinades

• Soy Sauce and Garlic: For an Asian twist.
• Balsamic Vinegar and Rosemary: For a sweet and herbaceous flavor.

Seasoned Fries Options

• Truffle Oil and Parmesan: For a gourmet touch.
• Cajun Seasoning: For a spicy kick.

Storing and Reheating

Best Practices for Storage

• Refrigerate: Store leftover steak and fries in separate airtight containers in the fridge for up to 3 days.

Reheating without Losing Quality

• Oven Method: Reheat steak at 300°F (150°C) until warm. Reheat fries at 400°F (200°C) for 5-10 minutes to regain crispiness.

Frequently Asked Questions

Can I Use Frozen Fries?

Yes, frozen fries are a convenient alternative. Follow the package instructions for cooking.

What’s the Best Oil for Frying?

Vegetable oil, peanut oil, or canola oil are excellent choices for frying due to their high smoke points.

Conclusion

Steak frites is a timeless dish that brings together the best of both worlds: a juicy, flavorful steak and crispy, golden fries. With the right ingredients and a few key techniques, you can recreate this classic at home and enjoy a meal that’s both satisfying and elegant. Whether you’re cooking for a special occasion or a casual dinner, steak frites is sure to impress.

Yield: 2

Steak Frites Recipe

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Steak frites, a classic French dish, is the epitome of simple yet sophisticated comfort food. Combining a juicy, flavorful steak with crispy, golden fries, this dish has won the hearts of food lovers worldwide. Its origins can be traced back to Belgian and French brasseries, where it quickly became a staple due to its perfect balance of flavors and textures.

Prep Time 1 hour

Cook Time 45 minutes

Ingredients

• 1 Shallot, brunoise
• 2-3 Yolks
• 2.5 tsp Red wine vinegar
• 2.5 tsp White wine
• 1.5 tbsp Tarragon, fresh
• 1 tsp Tarragon, dried
• 1 tbsp Chives, fresh, and more for topping
• 8 oz unsalted butter, melted
• 2 squirts Tabasco
• 1/4 tsp White pepper
• Salt and Pepper, to taste
• 2-4 Ribeyes
• 4 russet potatoes
• Neutral oil , for frying the potatoes

Instructions

• First, peel the potatoes and cut to desired thickness for the fries. Then, soak them in ice water for 2 hours or overnight.

• Secondly, sprinkle salt on your ribeyes. Then, salt brine in the fridge for 1 hour.

• Preheat a pan with oil to 275F. Then, pat dry your potatoes and fry in batches for 5-6 minutes. You want them super soft and thoroughly cooked.

• Place the potatoes on a sheet pan over paper towels and place in the freezer for 30-45 minutes.

• Melt your butter and set aside to cool.

• To a skillet add your shallot, tarragon (s), chives, vinegar and wine. Turn heat on to medium low. Let the liquid fully absorb while mixing often. Ensure you don’t burn and let cool.

• Bring your steak to sit at room temperature.

• Add the yolks to a large glass or metal bowl. Then, add 2 tbsp butter, the prepared tarragon, white pepper and tabasco.

• Fill a small sauce pan with 1/3 water. Then, bring to a simmer and lower to medium heat.

• Add the bowl with the yolks and whisk vigorously until they become pale yellow and thick. Don’t scramble or walk away for a second! I find it takes about 2 minutes.

• Off the heat, drizzle the rest of the butter and emulsify.

• Preheat a cast iron on high for 2 minutes.

• Pat dry your steak and sear for 3 min per side for medium rare, depending on thickness. Then, let it rest.

• Turn fry oil up to 375F. Fry the potatoes in batches until golden brown. Hit them with salt and parsley.

• Lastly, slice steak, serve with bearnaise, chives, black pepper and the fries.