Description
Indulge in a mouthwatering Steak and Frites Recipe. Try it now!
Ingredients
Scale
- 2 ribeye or New York strip steaks (about 12oz/340g each), 1-inch thick
- 2 tablespoons (30ml) high-heat oil like avocado or grapeseed
- 2 tablespoons (28g) unsalted butter
- 4 garlic cloves, peeled and lightly crushed
- 2–3 sprigs fresh thyme
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 pounds (900g) russet potatoes, scrubbed clean
- 2 quarts (1.9L) vegetable or peanut oil for frying
- 1 tablespoon (15g) fine sea salt
- 1 teaspoon (5g) garlic powder (optional)
- 1 teaspoon (5g) dried herbs like thyme or rosemary (optional)
- 4 tablespoons (56g) unsalted butter, softened
- 1 tablespoon (3g) fresh parsley, finely chopped
- 1 teaspoon (3g) fresh thyme leaves
- 1 garlic clove, minced
- ½ teaspoon (2.5ml) lemon juice
- ¼ teaspoon salt
Instructions
- Step 1: Prepare the Potatoes Begin by cutting your potatoes into sticks about ¼-inch thick. Place them in a large bowl of cold water for 30 minutes to remove excess starch. After soaking, drain thoroughly and pat completely dry with paper towels or a clean kitchen towel. Wet potatoes will cause the oil to splatter dangerously and prevent proper crisping.
- Step 2: First Fry for the Frites Heat oil in a large, heavy-bottomed pot or deep fryer to 325°F (165°C). Working in batches to avoid overcrowding, fry the potatoes for 4-5 minutes until they’re soft but not browned. Use a slotted spoon to carefully transfer them to a paper towel-lined baking sheet. Let them cool completely, about 30 minutes. This intermediate cooling step is crucial for texture development.
- Step 3: Prepare the Steak While the fries cool, prepare your steaks. Pat them completely dry with paper towels—moisture is the enemy of a good sear. Season generously on both sides with kosher salt and freshly ground pepper, pressing the seasoning into the meat. If you’re using the herb butter, mix all ingredients in a small bowl until well combined, then refrigerate.
- Step 4: Cook the Steak Heat a cast-iron skillet over high heat until smoking hot. Add the high-heat oil and place the steaks in the pan, pressing down gently to ensure maximum contact. For medium-rare, cook for approximately 4 minutes on the first side until a deep brown crust forms. Flip once and add butter, garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steaks with the aromatic butter for another 3-4 minutes. Use a meat thermometer for precision: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, 145°F (63°C) for medium.
- Step 5: Rest the Steak Transfer the steaks to a cutting board and tent loosely with foil. Let them rest for at least 5 minutes (10 is better) to allow juices to redistribute throughout the meat. This patience will be rewarded with perfectly juicy results.
- Step 6: Second Fry for the Frites While the steak rests, heat the oil to 375°F (190°C) for the second fry. Return the fries to the hot oil in batches and cook until golden brown and crispy, about 3-4 minutes. Transfer to a paper towel-lined bowl, then immediately season with salt and optional garlic powder or herbs while still hot.
- Step 7: Serve Slice the rested steak against the grain (perpendicular to the muscle fibers) for maximum tenderness. Serve immediately alongside the hot frites. Top the steak with a slice of herb butter if using, and provide a small ramekin of quality ketchup, aioli, or béarnaise sauce for dipping the frites.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg