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Steak Frites Recipe

Steak Frites Recipe - Comfort Food Meals

I remember the first time I had Steak Frites. It was at a quaint little bistro tucked away in a quiet Parisian street. The waiter brought out a sizzling plate, and my heart raced. The smell alone was alluring. 
This dish encapsulated the spirit of French cuisine: simple ingredients, masterful technique, and mouthwatering flavors. Ever since that charming night under the Parisian stars, I’ve been hooked.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4
Course: Main Dish
Cuisine: French
Calories: 517
Ingredients Method Notes

Ingredients
  

For the Herb Butter:
  • 2 teaspoons coarse sea salt
  • 3 sticks of softened unsalted butter
  • Zest and juice of one lemon
  • 2 cloves garlic, finely minced
  • 1 tablespoon finely chopped fresh rosemary leaves
  • ½ teaspoon freshly cracked black pepper
  • ¼ cup thinly sliced scallions
  • 2 tablespoons finely chopped fresh thyme
  • 1 teaspoon smoked paprika
For the Fries:
  • Coarse sea salt, to taste
  • 1 tablespoon cornstarch
  • 3 russet potatoes, cut into batonnet-style fries
For the Steak:
  • 4 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 12 -ounce Two New York strip steaks
  • 8to10 whole garlic cloves, unpeeled
  • 8to10 t fresh thyme sprigs
  • Coarse salt and freshly ground black pepper, to taste

Method
 

Step 1: Prepare the Herb Butter
  1. Start by combining the softened butter in a mixing bowl. Add in the salt, lemon zest, juice, and all the chopped herbs and spices.
  2. Use a spatula to mix until homogeneous. Once blended, place the butter mixture onto a sheet of wax paper, shape it into a log, and roll it up tightly. Chill in the refrigerator for at least 30 minutes.
Step 2: Prepare the Potatoes
  1. Wash and peel the russet potatoes. Cut them into batonnet style (about ¼ by ¼ inch). Soak the fries in cold water for at least 30 minutes. This helps remove excess starch. After soaking, drain and pat them dry on a clean kitchen towel.
Step 3: Fry the Potatoes
  1. Heat a deep skillet with plenty of oil to about 325°F. While it heats, toss the dried fries with cornstarch and a pinch of salt.
  2. Carefully place the fries in the hot oil in small batches. Fry until golden, about 5-7 minutes. Remove from the oil and let them drain on paper towels, then sprinkle with salt while still hot.
Step 4: Cook the Steaks
  1. In a heavy skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Pat the steaks dry and season generously with salt and pepper. Carefully place the steaks in the pan; add garlic cloves and thyme as they cook.
  2. For a medium-rare steak, cook for about 4-5 minutes on one side. Flip and add the remaining butter to the pan. Baste the steak with the melted butter for even cooking and flavor.
Step 5: Rest and Plate
  1. Once the steaks are cooked to your liking, remove them from the skillet and let them rest for about five minutes to keep the juices inside.
  2. Slice against the grain and serve immediately with a generous helping of fries and a dollop of your homemade herb butter on top. It’s a feast for both the eyes and the palate!

Notes

  • Choose Your Cuts Wisely: Look for well-marbled cuts like New York strip or ribeye. They offer great flavor and tenderness.
  • Don't Skip the Resting Time: Letting the steak rest after cooking allows the juices to redistribute, resulting in a juicier bite.
  • Get the Oil Hot Enough: The oil should be hot but not smoking. This ensures the fries come out crispy without being greasy.
  • Experiment with Flavors: Customize your herb butter with other herbs or spices based on your preferences.
Pre-cut the Fries in Advance: This can save you time on busy days. You can soak them early and fry just before serving.