Ingredients:
For the Steak:
- 2 ribeye steaks (or your preferred cut of steak such as sirloin or filet mignon), about 1-inch thick
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (or vegetable oil)
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
For the Frites (Fries):
- 4 large russet potatoes
- Salt, to taste
- Vegetable oil for frying (canola or sunflower oil works well)
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions:
1. Prepare the Frites (Fries):
Peel and Cut the Potatoes: Start by peeling the potatoes and cutting them into thin strips, about 1/4 inch wide. You can cut them longer or shorter depending on your preference, but aim for uniform pieces to ensure even cooking.
Rinse and Soak the Potatoes: After cutting, rinse the potato strips under cold water to remove excess starch. This will help the fries become crispy when fried. Place the rinsed potatoes in a large bowl of cold water and let them soak for at least 30 minutes. This step also helps prevent the fries from sticking together.
Dry the Potatoes: After soaking, drain the potatoes and lay them out on a clean kitchen towel or paper towels. Pat them dry thoroughly. Removing moisture is key to getting crispy fries.
2. Fry the Frites (Fries):
Heat the Oil: In a large, heavy-bottomed pot or deep fryer, heat enough vegetable oil to cover the fries to about 350°F (175°C). If you don’t have a thermometer, test the oil by dropping in a small piece of potato—if it bubbles and rises to the surface quickly, the oil is ready.
First Fry (Blanching): Carefully add the dried potato strips in small batches to the hot oil. Do not overcrowd the pot, as this will lower the temperature and make the fries greasy. Fry for about 3-4 minutes, or until the fries are soft but not yet golden. This step is to cook the potatoes through without crisping them.
Drain and Rest: Remove the fries from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Let them rest for a few minutes.
Second Fry: Increase the oil temperature to 375°F (190°C). Fry the potatoes in batches again, this time for about 2-3 minutes, until golden brown and crispy. Remove them from the oil and drain on paper towels.
Season the Fries: Immediately season the fries with salt while they’re still hot. If desired, sprinkle with fresh chopped parsley for added flavor and color.
3. Prepare the Steak:
Bring the Steaks to Room Temperature: Before cooking the steaks, take them out of the refrigerator about 30 minutes before cooking. Allowing the steaks to come to room temperature ensures more even cooking.
Season the Steaks: Pat the steaks dry with paper towels, as moisture on the surface can prevent them from getting a good sear. Generously season both sides of the steaks with salt and freshly ground black pepper.
Heat the Pan: In a large, heavy skillet (preferably cast-iron or stainless steel), heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot and shimmering, it’s ready for the steaks.
Sear the Steaks: Place the steaks in the pan and sear without moving them for about 3-4 minutes on one side, depending on the thickness of the steak and how you like it cooked. The goal is to create a beautiful golden crust on the steak.
Add Butter and Aromatics: Once you flip the steak, add 2 tablespoons of unsalted butter to the pan, along with the smashed garlic cloves and thyme sprigs (if using). Continue to cook the steak for another 3-4 minutes, basting it with the melted butter using a spoon. This step adds extra flavor and richness to the steak.
Check for Doneness: For medium-rare steaks, the internal temperature should reach 130°F (54°C). For medium, aim for 140°F (60°C). Use a meat thermometer for the most accurate results. Remember, the steak will continue to cook slightly after you remove it from the pan.
Rest the Steak: Once the steak has reached your desired doneness, remove it from the pan and let it rest for 5-10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a juicy and tender steak.
4. Serve the Steak Frites:
Slice the Steak: After the steak has rested, slice it against the grain into thin strips. This helps tenderize the meat and makes it easier to eat.
Plate the Dish: Place the steak slices on a plate, alongside a generous portion of the crispy fries. Garnish with fresh chopped parsley for a pop of color.
Optional Sauces: You can serve your steak frites with a variety of sauces. Classic options include Béarnaise sauce, peppercorn sauce, or simply a drizzle of garlic butter. These sauces complement the rich steak and crispy fries beautifully.
Serving Suggestions:
- With a Green Salad: A simple green salad with a light vinaigrette is the perfect accompaniment to this rich dish. The freshness of the salad contrasts nicely with the richness of the steak and fries.
- With Wine: Pair your steak frites with a bold red wine, such as a Cabernet Sauvignon, Merlot, or a French Bordeaux. The tannins in the wine complement the steak’s richness and enhance the overall meal.
- With Roasted Vegetables: If you’re looking for extra vegetables, consider serving roasted vegetables like asparagus, carrots, or Brussels sprouts on the side. The slight bitterness of the vegetables complements the indulgent nature of the steak frites.
Tips for the Perfect Steak Frites:
- Choose the Right Cut: Ribeye is a great choice for steak frites because it’s tender and flavorful, but you can also use other cuts such as sirloin, filet mignon, or even flank steak. Adjust the cooking time based on the thickness and type of steak.
- Rest the Steak: Always let the steak rest after cooking. This step is crucial for achieving the perfect texture and juiciness.
- Use a Thermometer: For precise cooking, use a meat thermometer to ensure your steak is cooked to your preferred level of doneness.
- Double-Fry the Fries: For the crispiest fries, always double-fry them. The first fry softens the potatoes, while the second fry makes them golden and crispy.
- Flavorful Butter: Basting the steak with garlic butter and fresh herbs infuses it with flavor. If you prefer, you can add a squeeze of lemon juice for brightness.
Storage and Reheating:
Storing Leftovers: If you have any leftover steak and fries, store them separately in airtight containers in the refrigerator. The fries are best enjoyed fresh, but they can be reheated in the oven at 400°F (200°C) for about 10 minutes to regain some of their crispiness. Reheat the steak in a skillet over low heat, or in the microwave with a damp paper towel to retain moisture.
Freezing: While the fries can be frozen for up to 3 months, the steak is best enjoyed fresh. If you do freeze the steak, make sure it’s wrapped tightly to prevent freezer burn.
Final Thoughts:
Steak frites is a quintessential French dish that brings together two of life’s most delightful indulgences: a perfectly cooked steak and crispy golden fries. With a few simple steps, you can recreate this bistro favorite at home, treating yourself to a delicious and satisfying meal. Whether you’re celebrating something special or just craving a delicious dinner, steak frites is always a great choice!
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