Bistro-Style Steak Frites with Compound Butter
Turn your kitchen into a Parisian bistro! 🥂 Learn how to sear a juicy, butter-basted steak and make ultra-crispy, double-fried pommes frites at home. This foolproof steak frites guide covers pro tips, ideal cuts of beef, and flavor-boosters like peppercorn sauce and garlic aioli. Your favorite date night dish can now be enjoyed from the comfort of home.
Servings: 2 servings
Calories: 1414kcal
Equipment
Ingredients
For the French Fries
- 2-3 lbs Yukon gold potatoes, peeled or unpeeled
- Neutral oil, such as grapeseed, sunflower, peanut, or canola oil
- Kosher salt,
- Optional for flavoring: grated Parmesan, finely chopped garlic, fresh herbs, such as rosemary, truffle oil, black pepper, or paprika
- For serving: aioli, mayonnaise, or ketchup
For the Steak
- 1 lb hanger steak, bavette steak, boneless ribeye, or boneless sirloin
- Kosher salt
- Freshly ground black pepper
- 2 Tbsp neutral oil
- 2 Tbsp unsalted butter
- 2 garlic cloves, peeled and smashed
- 3 sprigs thyme or rosemary
- Flaky sea salt
Instructions
- Soak potatoes in water. Cut the potatoes into strips about ¼-inch thick and 3-inches long, then soak in cold water for at least 30 minutes (or up to 12 hours) to remove excess starch. When ready to move on, drain and pat the fries completely dry with a towel.
- Season the steak. Bring the steak to room temperature about 20 minutes prior to cooking. Season generously on both sides with kosher salt and black pepper.
- Heat oil. Pour enough oil into a large, deep pot to come up about 3 or 4-inches. The pot should be no more than half full (or it will overflow when you add the potatoes). Heat over medium heat until the oil reaches 300°F (150°C).
- First fry. Working in batches, carefully add a few handfuls of potatoes to the oil, lowering them gently. I find it helpful to use a spider skimmer to avoid splashing oil. Cook for 6-7 minutes, moving the fries around every 30 seconds or so to avoid sticking, until the potatoes are a bit tender. They will not brown during this first fry.
- Drain the potatoes. Using a spider or slotted spoon, carefully transfer the potatoes to a paper towel lined wire rack to drain. Allow to rest for 20-30 minutes or up to a few hours in advance.
- Sear the steak. Heat a large cast-iron skillet over medium-high heat. Add 2 Tbsp neutral oil. When just beginning to smoke, add the steak(s) and cook undisturbed for 4 minutes, or until a deep crust forms. Carefully flip the steak(s), add 2 Tbsp unsalted butter, 2 smashed garlic cloves, and 3 thyme sprigs, then cook another 3-4 minutes for medium-rare while basting with a spoon. Transfer to a plate, then rest for 10 minutes, then slice against the grain or serve whole.
- Internal temperature guide: Note that the temperature will continue to rise as the steak rests, so I recommend removing before the desired doneness is reached. Once rested, the final temperature should read: 125°F (52°C) for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium.
- Second fry. When ready, reheat the same frying oil to 350°F (177°C). Working in batches, carefully lower the fries into the hot oil. Cook for 3-4 minutes, or until golden brown and crispy. Transfer to the wire rack (preferably with fresh paper towels!) to drain, then season immediately with Kosher salt and additional flavoring, such as garlic or herbs, if using. If adding other ingredients to the fries, I recommend placing them all in a large bowl, then tossing with the add-ins for maximum coverage.
- Plate, then serve! Divide the steak between plates, sprinkle with flaky sea salt, then serve with heaping mounds of French fries on the side.
Notes
- Nutrition facts are an estimate based on using a boneless ribeye steak and understanding that you'll use more oil to fry the French fries than you'll consume.
- I've written out this recipe to be efficient and streamlined so there's not a lot of downtime. You'll notice that the potatoes soak in water, then rest in between their first and second fry, but you can use that time to prep and cook the steak. In the end, both should be enjoyed hot – which is always the goal!
- If doubling the steak recipe (to yield 4 servings), I recommend doubling the butter, garlic, and herbs, as well.
- Optional compound butter: Combine all ingredients below in a bowl until well mixed. Place on a piece of plastic wrap, then roll and form into a log. Refrigerate until ready to serve, then cut into rounds and serve on steak–there will be leftovers!
- 1 stick unsalted butter
- 1 medium shallot, minced
- 1 garlic clove, minced
- 1 Tbsp chives, thinly sliced
- 1 Tbsp rosemary, finely chopped
- ½-1 tsp fresh lemon zest
- ½ tsp flaky salt
- ¼ tsp freshly ground black pepper
Nutrition
Calories: 1414kcal | Carbohydrates: 100g | Protein: 58g | Fat: 87g | Saturated Fat: 25g | Polyunsaturated Fat: 31g | Monounsaturated Fat: 24g | Trans Fat: 0.5g | Cholesterol: 212mg | Sodium: 154mg | Potassium: 3112mg | Fiber: 13g | Sugar: 4g | Vitamin A: 361IU | Vitamin C: 113mg | Calcium: 129mg | Iron: 8mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
