Description
Steak Frites is a classic French bistro dish featuring perfectly pan-seared ribeye or sirloin steaks paired with crispy double-fried russet potato fries. The steaks are cooked to your desired doneness and basted with garlic, butter, and fresh herbs for a rich, savory flavor. The frites are soaked, blanched, and then fried twice to achieve the perfect crispiness, making this a satisfying and elegant main course.
Ingredients
Scale
Steak
- 2 (10 oz) ribeye or sirloin steaks
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 tablespoon unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme or rosemary
Frites (Fries)
- 4 large russet potatoes, peeled and cut into thin fries
- Vegetable oil for frying
- Salt to taste
Instructions
- Prepare the Frites: Place the cut potatoes in a bowl of cold water and soak for 30 minutes to remove excess starch. After soaking, drain and pat the potatoes completely dry with a towel to ensure crisp frying.
- First Fry: Heat vegetable oil in a deep fryer or large pot to 325°F (160°C). Fry the potatoes in batches for 3–4 minutes until they are soft but not browned. Remove the fries and drain on paper towels.
- Second Fry: Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2–3 minutes or until golden and crispy. Drain on paper towels and immediately sprinkle with salt while hot.
- Prepare the Steaks: Let the steaks sit at room temperature for 20–30 minutes to ensure even cooking. Pat them dry with paper towels to promote a good sear, then season both sides generously with salt and pepper.
- Sear the Steaks: Heat olive oil in a heavy skillet, preferably cast iron, over medium-high heat. Sear the steaks for 3–4 minutes per side, or until they reach your desired level of doneness.
- Butter Basting: In the last minute of cooking, add butter, smashed garlic cloves, and fresh thyme or rosemary to the pan. Tilt the pan and use a spoon to baste the melted butter over the steaks to infuse them with rich flavors.
- Rest the Steaks: Remove the steaks from the skillet and let them rest on a cutting board for 5 minutes to allow the juices to redistribute before slicing and serving.
Notes
- Serve steak with garlic aioli, Dijon mustard, or herbed butter for extra flavor.
- For crispier frites, ensure potatoes are thoroughly dried before frying and avoid overcrowding the pan during cooking.
- Letting the steak rest is crucial for juicy, tender results.
