Steak Frites
This classic French bistro dish features perfectly seared steak served alongside crispy homemade fries. The key is to achieve a flavorful crust on the steak and ensure the fries are golden and tender inside. A simple pan sauce brings it all together for a satisfying meal.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 1,336 kcal
Allergen information: may contain milk, mustard, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 pcsrusset potato, peeled and cut into 1 cm thick fries
- 2 pcssirloin steak, about 200g each, 2.5 cm thick
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
fries
- 4 cupvegetable oil
steak
- 2 tbspbutter
- 2 clovegarlic, smashed
- 2 gfresh thyme
sauce
- 1 pcsshallot, finely minced
- 0.5 cupbeef broth
- 1 tspdijon mustard
garnish
- 1 tbspfresh parsley, chopped(optional)
Equipment
cast-iron skillet · slotted spoon · baking sheet · large pot · wire rack · cutting board · knife · thermometer
The method
Step by step
- 1
Soak the cut potatoes in cold water for at least 15 minutes to remove excess starch, then drain thoroughly and pat very dry with paper towels.
About 15 min
Cook’s note: Drying the potatoes well is crucial for crispy fries.
- 2
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven to 160°C (325°F).
About 5 min
Cook’s note: Use a thermometer to accurately monitor oil temperature.
- 3
Carefully add about half of the potatoes to the hot oil and fry for 5-7 minutes, or until softened but not browned.
About 7 min
Cook’s note: Do not overcrowd the pot; fry in batches if necessary to maintain oil temperature.
- 4
Remove the potatoes with a slotted spoon and place them on a wire rack set over a baking sheet to drain. Repeat with the remaining potatoes.
- 5
Increase the oil temperature to 190°C (375°F).
About 2 min
- 6
While the oil heats, season both sides of the steak generously with salt and black pepper.
About 1 min
- 7
Return the par-cooked potatoes to the hot oil and fry for another 3-5 minutes, or until golden brown and crispy.
About 5 min
- 8
Remove the finished fries from the oil, season immediately with salt, and keep warm while you cook the steak.
- 9
Heat a large cast-iron skillet or heavy-bottomed pan over high heat until it just begins to smoke.
About 2 min
Cook’s note: A very hot pan is essential for a good sear.
- 10
Place the seasoned steaks in the hot pan and sear for 2-3 minutes per side for medium-rare, or longer for desired doneness.
About 6 min
Cook’s note: Avoid moving the steak too much during searing to build a good crust.
- 11
Reduce the heat to medium-low, add the butter, smashed garlic, and fresh thyme to the pan.
- 12
Tilt the pan and continuously baste the steaks with the melted butter and aromatics for 1-2 minutes.
About 2 min
Cook’s note: Basting adds flavor and helps cook the steak evenly.
- 13
Remove the steaks from the pan and let them rest on a cutting board or plate for 10 minutes.
About 10 min
Cook’s note: Resting allows the juices to redistribute, resulting in a more tender steak.
- 14
While the steak rests, add the minced shallot to the same pan with the remaining pan drippings and cook over medium heat until softened, about 1 minute.
About 1 min
- 15
Deglaze the pan with the beef broth, scraping up any browned bits from the bottom.
- 16
Stir in the dijon mustard and simmer the sauce for 2-3 minutes until slightly reduced.
About 3 min
- 17
Slice the rested steak against the grain and serve immediately with the crispy fries and a drizzle of the pan sauce. Garnish with fresh parsley if desired.
Per serving
Nutrition
- Calories
- 1,336.1kcal
- Protein
- 58.6g
- Carbs
- 50.9g
- Fat
- 102.4g
- Fibre
- 6.5g
- Sugar
- 3.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover steak and fries separately in airtight containers in the refrigerator.
Reheat steak gently in a pan or oven; reheat fries in an oven or air fryer for crispiness.
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