Steak Frites
Steak Frites is a classic French dish that combines rich, savory steak with crispy fries, perfect for impressing guests or enjoying a cozy night in.
Equipment
- Deep Fryer
- Skillet
- Mixing Bowl
- Knife
- Cutting Board
- Paper Towels
Ingredients
Steak
- 2 pieces Ribeye Steaks (about 1-inch thick, 12-16 ounces each) Ribeye is known for its marbling, enhancing flavor and tenderness.
Seasoning
- to taste Salt Sea salt or kosher salt works well.
- to taste Freshly Ground Black Pepper Adds depth to the steak's flavor.
Fries
- 4-5 medium-sized Russet Potatoes Ideal for fries due to high starch content.
- 4 cups Vegetable Oil For frying, use a neutral oil with a high smoke point.
- 2 tablespoons Butter For basting the steak.
- 2 cloves Garlic (crushed) Optional, adds aromatic depth.
- to taste Fresh Herbs (like thyme or rosemary) Optional, for added flavor.
- to taste Fresh Parsley For garnish, optional.
Instructions
- 1. Prepare the potatoes: Wash, peel, and cut into even strips (1/4-inch thick).
- 2. Soak the potato strips in cold water for at least 30 minutes to remove excess starch.
- 3. Drain and pat the potatoes dry with a kitchen towel.
- 4. Heat vegetable oil in a deep fryer or large pot to 325°F (165°C).
- 5. Season the steaks with salt and pepper, and let sit at room temperature for 30 minutes.
- 6. Fry the potato strips in batches for 4-5 minutes until soft, then drain on paper towels.
- 7. Increase oil temperature to 375°F (190°C) and fry the potatoes again for 3-4 minutes until golden brown.
- 8. In a skillet, heat a tablespoon of vegetable oil and sear the steaks for 4-5 minutes on one side.
- 9. Flip the steaks, add butter, garlic, and herbs, and baste for 3-4 minutes for medium-rare.
- 10. Let the steaks rest for 5 minutes, then slice against the grain and serve with fries.
Notes
For variations, try different cuts of steak, herb infusions, or gourmet sauces to customize your dish.