Steak Frites Recipe
Embodying the essence of French culinary traditions, this steak frites recipe is absolutely delicious and incredibly easy to make. It's a classic French dish with three simple components: steak, fries, and sauce. Savor this widely adored quintessential Parisian bistro dish right in your own kitchen.
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Servings: 4 servings
Calories: 629kcal
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Ingredients
For The Steaks
- 24 ounce New York strip steaks 2 12-ounce or 4 6-ounce steaks
- 2 tbsp olive oil
- Salt and black pepper to taste
For The “Sauce au Poivre” Sauce
- 1 shallot
- ½ stick butter
- 1 tbsp green peppercorns
- 1 tbsp Cognac
- ⅓ cup beef broth
- ¼ cup crème fraîche or sour cream
- Salt to taste
For The Fries
- Oil for frying Sufficient quantity
- 4 large Russet potatoes
- Salt to taste
Instructions
- Take the steak out of the fridge an hour before cooking to allow it to come to room temperature. This ensures even cooking.
- Peel russet potatoes and cut into 1/4-inch sticks. Soak in cold water for 30 minutes.
- Chop the shallot.
- Heat the butter over medium heat in a cast iron skillet and add shallots and sautè until browned.
- Once the shallots have browned, add the Cognac and simmer for a few minutes over low heat to allow the alcohol to evaporate.
- While simmering, use a knife or mortar and pestle to crush the green peppercorns, which will facilitate the next step.
- Add the crushed peppercorns to the pan. Pour in the beef broth and bring the mixture to a boil while allowing it to thicken.
- Add the crème fraîche and salt to taste. Stir regularly as the sauce thickens.
- Drain and pat dry the potatoes with paper towels or a kitchen towel.
- Pat the steaks dry with paper towels and season generously on both sides with coarse salt and freshly cracked black pepper.
- In a separate large pot, heat several inches of vegetable or canola oil in a frying pan to 325 °F (160 °C) for the potatoes.
- To cook the steak, heat 2 tablespoons of olive oil in a heavy cast iron skillet over high heat until very hot and shimmering.
- Transfer steaks to the skillet and cook without moving for 3 to 5 minutes per side for medium-rare, flipping only once, until browned. The internal temperature should reach 135 °F (57 °C).
- Cover the steaks with foil and let them rest for 5 to 10 minutes to allow the juices to redistribute.
- While the meat is resting, fry the frites. Fry the potatoes in batches until limp but not browned about 5 minutes.
- Remove and drain the excess oil on paper towels.
- Increase oil temperature to 375 °F (190 °C). Fry potatoes in batches again until golden brown and crisp, about 2 minutes.
- Drain again on paper towels and season with salt.
- Slice the steak against the grain into 1/2-inch slices (about 1 cm). Serve with a generous portion of crispy french fries, or frites, and the sauce on the side.
- A simple green salad completes this classic French bistro meal. Bon appétit!!
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Notes
- If you are making this steak frites recipe for children, you can make a kid-friendly version with no alcohol. The sauce’s consistency will not be affected.
Nutrition
Calories: 629kcal | Carbohydrates: 40g | Protein: 40g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Cholesterol: 112mg | Sodium: 256mg | Potassium: 1394mg | Fiber: 3g | Sugar: 2g | Vitamin A: 117IU | Vitamin C: 13mg | Calcium: 58mg | Iron: 5mg
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