Steak Frites Recipe

Ash Tyrrell

Steak Frites Recipe

I have to say, cooking Steak Frites at home felt like stepping into a cozy Parisian bistro! The juicy, perfectly seared steak paired with crispy golden fries is indulgent yet comforting. Once I plated it alongside the creamy tang of the green peppercorn sauce, I knew this was no ordinary meal.

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Prep Time 10

Cook Time 45

Servings: 3

Ingredients Method Notes

Ingredients

2 ribeye or strip steaks 1¼–1½ inches thick; 1 lb each: These well-marbled cuts deliver maximum flavor.
1 tbsp neutral oil like vegetable or canola: Keeps the steak from sticking while searing perfectly.
Kosher salt and freshly ground black pepper: Don’t skimp; generous seasoning brings out the natural flavors!
2 tbsp butter: Adds richness when used for basting.
Thyme sprigs and sliced shallots optional: Aromatics elevate both flavor and aroma.
2 lbs russet potatoes cut into ½-inch sticks: Russets are ideal for crispy outsides and fluffy centers.
3 tbsp white vinegar: The secret to crispy fries by strengthening the potato’s structure.
3 qts water: For blanching the potatoes.
6 cups neutral oil like peanut or vegetable: Ensures even frying without imparting additional flavor.
2 tbsp unsalted butter: Builds the sauce’s rich base.
3 tbsp green peppercorns drained and rinsed: Add a tangy bite with a spicy undertone.
2 tbsp minced shallots: Creates a delicate sweet flavor.
1 tbsp all-purpose flour: Thickens the sauce beautifully.
1½ cups beef or chicken stock: Provides depth and body.
¼ cup brandy: Adds richness and balances the cream.
¾ cup heavy cream: Delivers that luxurious velvety texture.
Kosher salt to taste: Ensures the sauce is perfectly seasoned.

Method

Start by patting the steaks dry with paper towels to remove any excess moisture, which helps achieve a beautiful sear. Season both sides liberally with kosher salt and freshly ground black pepper. Then, allow the steaks to rest at room temperature for about 40 minutes. This ensures even cooking and locks in all the juices.
Heat a tablespoon of neutral oil in your skillet over medium-high heat until it’s shimmering hot. Place the steaks into the pan and sear them for 6–12 minutes, flipping every 2 minutes for a perfectly golden crust. During the last 2 minutes, toss in butter, thyme sprigs, and sliced shallots. Baste the steaks with the melted butter for extra flavor.
Transfer the steaks to a cutting board and allow them to rest uncovered for 5 minutes. This lets the juices redistribute, keeping the meat tender and flavorful without losing its crispy crust.
Bring water, salt, and vinegar to a boil. Add the cut potato sticks and blanch them for about 7 minutes. Once tender, drain and dry them completely on a wire rack. For best results, refrigerate them to remove excess moisture.
Heat your oil in the Dutch oven to 245°F. Fry the blanched potatoes in batches for 12–15 minutes until they’re golden and crispy. Make sure not to overcrowd the pot! Rest the fries on a wire rack lined with paper towels to absorb any excess oil.
Melt butter in the same skillet used for cooking the steak. Sauté the green peppercorns and minced shallots until fragrant. Sprinkle in flour, whisking constantly, to create a roux. Incorporate the stock, brandy, and cream, letting the sauce thicken to the perfect consistency. Season to taste with kosher salt, and serve warm.
Plate your steak alongside a generous pile of fries. Drizzle everything with the lush peppercorn sauce, or serve it on the side for dipping. Garnish with fresh thyme, parsley, or extra seasoning for color.

Notes

Use High-Quality Meat: Investing in a good cut of steak ensures better flavor and texture.
Dry the Potatoes Thoroughly: This step is crucial for achieving ultra-crispy fries.
Control Oil Temperature: Too hot or too cool oil can ruin the fries’ texture, so use a thermometer!
Don’t Rush Resting: Resting the steak is essential for locking in its juices and flavor.