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Steak Frites

Serves 4 to 6 Entree meat

Steak Frites

Steak Frites is a staple of Parisian brasseries, capturing the essence of everyday French dining. This dish, deeply rooted in the city's culinary landscape, is served throughout the day, enticing patrons with the savory promise of seared steak and crispy fries. In homes, it transforms into an uncomplicated yet deeply satisfying meal, echoing the straightforward generosity found in family kitchens.

The dish should offer a pleasing contrast between the richness of a well-seared ribeye or sirloin and the airy crispness of freshly fried potatoes. Each bite is a balance of tender, buttery meat and golden fries, seasoned simply with salt and black pepper to let the ingredients shine.

Ingredients

  • 4ribeye or sirloin steaks — about 200 g each
  • 1 kgrusset potatoes — cut into fries
  • for fryingoil
  • 2 tbspbutter
  • to tastefine salt and black pepper

Method

  1. Begin by preparing the potatoes for the frites. Peel the 1 kg of russet potatoes and cut them into even sticks, about 1 cm thick, for uniform cooking. Rinse the cut potatoes under cold water to remove excess starch, then pat them dry thoroughly with a clean kitchen towel to ensure they fry up crisp.
  2. Heat a large, heavy-bottomed skillet or frying pan over medium-high heat and add enough oil for frying, about 2 inches deep. Once the oil reaches 180°C (350°F), carefully add the potato sticks in batches, frying them until they are golden brown and crisp, about 5 to 7 minutes per batch. Use a slotted spoon to transfer the cooked frites to a paper towel-lined plate and season immediately with fine salt.
  3. While the frites are cooking, season the 4 ribeye or sirloin steaks generously with fine salt and black pepper on both sides. In a separate heavy skillet, heat 2 tbsp of butter over medium-high heat until it begins to foam and sizzle.
  4. Add the steaks to the hot skillet, cooking them in batches if necessary to avoid overcrowding. Sear each steak for about 3 to 4 minutes on one side until a deep brown crust forms, then flip and cook for another 3 to 4 minutes for medium-rare. Adjust the time slightly if you prefer your steak more or less done.
  5. Once the steaks are cooked to your liking, remove them from the skillet and let them rest on a warm plate, tented loosely with foil. This resting period allows the juices to redistribute, ensuring a juicy steak.
  6. While the steaks rest, check the skillet for fond, the browned bits left from cooking the meat. If desired, you can deglaze the pan with a splash of wine or stock, scraping up the fond to create a simple pan sauce. Let it reduce slightly to concentrate the flavors.
  7. Serve the steaks alongside the hot, crispy frites. Adjust the seasoning of the frites if needed, and enjoy this classic French dish with its perfect balance of rich, savory steak and crispy, golden potatoes.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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