Steak-Frites
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A quintessential French bistro favorite, Steak-frites combines perfectly seared steak with crispy golden fries. This seemingly simple dish originated in brasseries across France and Belgium, where the focus on quality ingredients and precise cooking techniques elevates everyday ingredients into a sublime culinary experience. The contrast between juicy, tender beef and crisp potatoes creates a satisfying meal that has stood the test of time.
Time & Quantities
Method & Ingredients
Required Equipment: Cast iron skillet, deep fryer or heavy pot, meat thermometer, slotted spoon, paper towels
Cooking Method: Frying, Grilling - Broiling
Ingredients
- 2 ribeye steaks (8 oz each)
- 4 large russet potatoes
- 3 tbsp vegetable oil
- 2 tbsp butter
- 3 garlic cloves
- 2 sprigs fresh thyme
- 2 tbsp coarse sea salt
- 1 tsp black pepper
- vegetable oil for frying
Instructions
- Remove steaks from refrigerator 30 minutes before cooking to reach room temperature.
- Peel potatoes and cut into 1/2-inch thick batons. Soak in cold water for 15 minutes - this removes starch for extra crispy fries!
- Pat potatoes thoroughly dry with paper towels.
- Heat frying oil to 325°F (165°C). Fry potatoes in batches for 4-5 minutes until pale and softened. Remove and drain on paper towels.
- Increase oil temperature to 375°F (190°C).
- Meanwhile, pat steaks dry and season generously with salt and pepper.
- Heat a cast-iron skillet until smoking hot. Add vegetable oil.
- Place steaks in skillet and cook 3-4 minutes without moving - patience makes perfect steaks!
- Flip steaks, add butter, garlic, and thyme. Baste steaks with the butter for another 3-4 minutes for medium-rare.
- Remove steaks to a warm plate to rest.
- Fry potatoes a second time at the higher temperature until golden and crispy, about 2-3 minutes.
- Drain fries, season with salt, and serve immediately alongside the rested steak.
Storage & Make-Ahead
Storage Advice: Best enjoyed fresh. Leftover steak can be refrigerated up to 2 days.
Make-Ahead & Freezing Tips: Not recommended for freezing. Fries can be partially cooked ahead and finished just before serving.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 720
- Protein: 38g
- Fat: 48g (Saturated: 18g)
- Carbohydrates: 35g (Fiber: 4g, Sugar: 1g)
- Vitamin A: 10% DV
- Vitamin C: 45% DV
- Calcium: 4% DV
- Iron: 25% DV
Allergen Information: Contains dairy (butter)
Dietary Information: Contains dairy; not suitable for vegans
Serving & Variations
Serving Suggestions: How to Plate the Dish: Arrange the fries in a generous mound beside the steak on a warm dinner plate. Optional garnish with a sprig of parsley for color. Best Side Dishes: A small green salad with simple vinaigrette or roasted tomatoes seasoned with herbs.
Wine or Drink Pairing: Bordeaux red blend complements the richness of the steak brilliantly. Try Château Pichon Baron from Pauillac or a robust California Cabernet Sauvignon like Jordan Alexander Valley.
Possible Recipe Variations: Herb butter topping for steak. Truffled aioli for fries. Crushed peppercorn crust for steak.
Additional Notes: For best results, use dry-aged ribeye steaks with good marbling.
These steak-frites look exactly like what I had in Paris! I love the simplicity – it’s all about good technique. The tip about resting the steak is so important.
This steak-frites recipe looks good. I’ve been trying to get my fries crispier – the double-frying method seems like the way to go. Will try soon.
Estos steak-frites se ven muy buenos. Me gusta la explicación para conseguir las papas crujientes por fuera y suaves por dentro. El método de doble fritura parece ser la clave. La carne también se ve jugosa y a punto. Voy a probar esta receta clásica el fin de semana.