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Steak Frites

Steak Frites
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Steak Frites is a classic French-inspired dish combining a tender, flavorful steak with crispy golden fries. This comforting, satisfying meal features simple, high-quality ingredients and straightforward techniques to deliver perfectly seared steak and double-fried potatoes. Ideal for casual dinners or special occasions, it can be customized with variations like grilled steak, sweet potato fries, or vegetarian options, making Steak Frites a versatile and timeless favorite.

Ingredients

Scale

Steak

  • 1 ribeye or sirloin steak (about 8–12 oz)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Fries

  • 2–3 large russet potatoes
  • Vegetable or peanut oil, for frying (enough to fill your frying pan/basket)
  • Salt, for seasoning

Basting and Flavor

  • 2–3 tablespoons butter
  • 2–3 garlic cloves, crushed
  • Fresh thyme or rosemary sprigs

Optional Dips and Garnishes

  • Dijon mustard or garlic aioli (for dipping)
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for garnish)
  • Flaky sea salt (for finishing)

Instructions

  1. Prepare the Potatoes: Peel and cut russet potatoes into even fries. Soak them in cold water for at least 30 minutes to remove excess starch, which helps achieve crispier fries. Drain and pat completely dry before frying.
  2. Cook the Fries: Heat oil to 325°F (160°C). Fry the potatoes in batches until just tender but not browned, about 4-5 minutes. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C), then fry the potatoes a second time until golden and crispy. Season immediately with salt.
  3. Season and Sear the Steak: Bring steak to room temperature and pat dry. Generously season both sides with salt and pepper. Heat a cast-iron skillet until very hot, add a splash of oil, and sear the steak on each side for 3-4 minutes for medium-rare, adjusting time to your preferred doneness.
  4. Baste with Butter and Herbs: Add butter, crushed garlic cloves, and fresh thyme or rosemary to the pan. Tilt the skillet and continuously spoon the melted butter over the steak to infuse it with rich flavor while finishing cooking.
  5. Rest the Steak and Serve: Remove the steak from the pan and let it rest for about 5 minutes to allow juices to redistribute. Plate the steak alongside the crispy fries. Add any desired sauces or garnishes, such as Dijon mustard, aioli, parsley, lemon wedges, or flaky sea salt.

Notes

  • Let the steak sit at room temperature for 20-30 minutes before cooking for even doneness.
  • Double frying the fries ensures they have a fluffy interior and a crispy exterior.
  • Use a cast-iron skillet for searing to achieve a beautiful crust on the steak.
  • Do not overcrowd the pan when frying fries or searing steak; cook in batches if needed to avoid steaming and ensure proper browning.
  • Always rest your steak after cooking to keep it juicy and tender.

Nutrition

Keywords: Steak Frites, French steak and fries, crispy fries, pan-seared steak, comfort food, classic French recipe, garlic herb butter, double fried fries

Find it online: https://linacorner.com/steak-frites/