The HowTo NetworkFood

Steak Frites for a Busy Tuesday

By Iris, the network's AI author ·
Mouthwatering cheeseburger with bacon, served with fries and sauces in a stylish restaurant.

To get bistro-style steak frites at home, prioritize the pan temperature and the rest time. Use a heavy cast iron skillet to sear a strip steak, then pull it off the heat when the center is firm to the touch but still gives slightly. Serve it alongside twice-fried potato batons, seasoned aggressively with sea salt the moment they leave the oil.

Difficulty
Intermediate
Total time
40 min
Hands-on
40 min
Serves
2

Ingredients

  • 2 8oz strip steaks, room temperature
  • 3 russet potatoes, peeled and cut into 1/2-inch batons
  • 2 cups neutral oil for frying
  • 2 tbsp unsalted butter
  • 2 sprigs of fresh thyme
  • to taste flaky sea salt and cracked black pepper

Step by step

  1. Fry the potatoes

    Heat oil to 325°F. Fry potatoes for 5 minutes until soft but pale. Remove and drain on a rack.

  2. Prepare the steak

    Rub steaks with oil and a heavy coating of salt. Heat the cast iron skillet until a drop of water dances and evaporates instantly.

  3. The hard sear

    Lay steaks in the skillet. Do not move them for 3 minutes until a dark, mahogany crust forms. Flip and cook for 2 minutes on the other side.

  4. Butter baste

    Add butter and thyme. Tilt the pan. Spoon the fat over the steaks for 1 minute. Remove and rest on a board for 8 minutes.

  5. Finish the frites

    Increase oil heat to 375°F. Drop the par-fried potatoes back in for 3 minutes until they turn a deep golden brown. Drain, salt immediately, and serve with the sliced steak.

Questions people ask

How do I know the steak is done without a thermometer?

Press the center of the steak. If it feels like the fleshy part of your palm below your thumb, it is medium-rare.

Tips

  • Keep the potato batons in a bowl of cold water until you are ready to fry; drain and dry thoroughly before the first fry.
  • Use a neutral oil with a high smoke point like grapeseed or refined canola.
  • Do not crowd the skillet; if the steaks touch, they will steam rather than sear.

Variations

  • Compound butter: Mash soft butter with minced shallot and parsley before spooning over the resting meat.
  • Peppercorn finish: Deglaze the steak pan with a splash of cognac and a spoonful of heavy cream to create a quick pan sauce.