Steak Frites
A quintessential Parisian bistro dish, featuring perfectly pan-seared steak served alongside golden, crispy French fries, often finished with a rich pan sauce.
🧂 Ingredients
- 2 x 200-250g steaks Entrecôte or Bavette steak(Choose cuts known for tenderness and flavor, about 2-3 cm thick.)
- 800 g Potatoes(Starchy varieties like Russet or Maris Piper are ideal for fries.)
- 60 g Unsalted Butter(Divided for cooking steak and sauce.)
- 2 medium Shallots(Finely minced.)
- 100 ml Dry Red Wine(Such as Merlot or Cabernet Sauvignon.)
- approx. 1 liter ml Neutral Oil for frying(Such as vegetable, canola, or peanut oil.)
- to taste Salt
- freshly ground, to taste Black Pepper
- 2 tbsp Fresh Parsley(Chopped, for garnish (optional))
👨🍳 Instructions
- 1
Prepare the fries: Peel the potatoes and cut them into uniform batons, about 1 cm thick. Rinse the cut potatoes under cold water to remove excess starch, then pat them thoroughly dry with paper towels. This is crucial for crispiness.
⏱️ 15 minutes - 2
First fry (blanching): Heat the neutral oil in a deep pot or deep fryer to 150°C (300°F). Carefully add the dried potato batons in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes until they are softened and just beginning to turn pale golden. Remove with a slotted spoon and drain on paper towels. Let them cool completely.
⏱️ 15 minutes - 3
Prepare the steak: While the fries cool, pat the steaks completely dry with paper towels. Season generously on all sides with salt and freshly ground black pepper. Let them sit at room temperature for at least 15-20 minutes before cooking.
⏱️ 20 minutes (includes resting time) - 4
Cook the steak: Heat a heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Add 1 tablespoon of oil or beef fat. Once shimmering hot, carefully place the steaks in the pan. Sear for 3-5 minutes per side for medium-rare, adjusting time for desired doneness (e.g., 2-3 minutes for rare, 5-6 minutes for medium). In the last 2 minutes of cooking, add 30g of butter to the pan. As it melts and foams, tilt the pan and spoon the melted butter over the steaks continuously (basting).
⏱️ 8-12 minutes - 5
Rest the steak: Transfer the cooked steaks to a cutting board or warm plate. Tent loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute, ensuring a tender and moist steak.
⏱️ 5-10 minutes - 6
Make the pan sauce: While the steak rests, pour off most of the excess fat from the skillet, leaving about 1 tablespoon. Reduce the heat to medium. Add the minced shallots and sauté for 1-2 minutes until softened and fragrant, scraping up any browned bits from the bottom of the pan. Deglaze with the red wine, bringing it to a simmer and letting it reduce by half, about 2-3 minutes. Stir in the remaining 30g of butter until melted and the sauce is slightly thickened. Season with salt and pepper to taste. Keep warm.
⏱️ 5 minutes - 7
Second fry (crisping): Reheat the oil in the deep pot or fryer to 190°C (375°F). Carefully add the blanched fries back into the hot oil in batches. Fry for 2-4 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season immediately with salt.
⏱️ 5 minutes - 8
Serve: Slice the rested steaks against the grain if desired. Arrange the crispy fries alongside the steak on a warm plate. Spoon the red wine shallot sauce over the steak or serve it on the side. Garnish with chopped fresh parsley, if using.
⏱️ 2 minutes
💡 Pro Tips
- ✓For the crispiest fries, ensure potatoes are completely dry before the first fry and that the oil is at the correct temperature for both frying stages.
- ✓Resting the steak is crucial for a juicy and tender result. Don't skip this step!
- ✓Serving on pre-warmed plates helps keep the steak and fries hot.
- ✓Adjust steak cooking time based on thickness and your preferred level of doneness.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Serve with a classic Béarnaise sauce instead of the red wine sauce.
- Top the steak with Maître d'Hôtel butter (softened butter mixed with chopped parsley, lemon juice, salt, and pepper) just before serving.
- Add a side of simple green salad with vinaigrette.