Description
Here’s an easy and quick recipe for delicious frites, served with a juicy, crispy-crusted steak, all topped with a flavorful compound butter.
Ingredients
For the frites:
- 3-4 potatoes (peeled and sliced into 1/4-inch or 0.6 cm fries)
- 1-2 teaspoon salt
- Oil for frying (refined peanut, avocado, vegetable, or extra virgin olive oil)
For the steak:
- Steak, ideally 1.25–2.25 inches (3.2–5.7 cm) thick and naturally tender
- 1 tablespoon high-smoke point oil (I recommend refined avocado oil)
- 1 teaspoon kosher salt
- 1 teaspoon finely ground black pepper
- Garlic-herb compound butter
Instructions
- Prepare all Ingredients: Having everything ready before you start cooking ensures both the steak and frites will be hot and ready to serve at the same time. First, prepare all the ingredients for this recipe. Then start by making the garlic-herb compound butter using my steak butter recipe. I recommend preparing it ahead of time so you can focus entirely on searing the steak and frying the frites. Once the butter is ready, move on to the next steps.
- Prepare the Steak: Remove the steak from the refrigerator and pat it dry thoroughly with paper towels. Season all sides generously with salt, then let the steak rest at room temperature for 45–60 minutes, or place the salted steak on a wire rack in the refrigerator for 4–6 hours (up to overnight) for deeper flavor and a better crust. Just remember to remove the steak from the fridge at least 30 minutes before cooking. About 20–30 minutes before you plan to cook the steak, start preparing the steak frites (instructions in the next step).
- Peel and Slice the Potatoes: Choose large potatoes for this recipe; they’re easier to work with and give more consistent slices. Peel the potatoes, then rinse them under cold water. Next, slice them into pieces about ¼ inch (0.6 cm) thick. A small difference in thickness is fine, but aim for a consistent size so they cook at the same rate.
- Rinse the Sliced Potatoes: Place the sliced potatoes in a bowl of cold water and rinse to remove excess starch. This step helps prevent the fries from sticking together and keeps them from turning too dark while cooking. After rinsing, drain the potatoes well and pat them dry with paper towels. A dry surface will help them crisp up more evenly during frying.
- Heat the Oil: Pour oil into a deep fryer or heavy pot, filling it according to the fryer’s guidelines or no more than halfway up the sides of the pot. Heat the oil to 350°F (176.5°C), checking the temperature with a thermometer if you’re using a pot. While the oil heats, preheat a skillet for cooking the steak (next step). If you don’t have a thermometer, test the oil temperature by dipping the end of a potato slice into it. If bubbles form around the potato immediately, the oil is ready for frying.
- Preheat the Pan: Place a cast-iron, carbon steel, or heavy-bottomed stainless steel skillet over medium-high heat and let it warm for 2–3 minutes. Add one tablespoon of refined avocado oil and heat for another minute. While the oil comes up to temperature, check the steak surface. If any moisture is visible, pat it dry with paper towels, then season all sides with finely ground black pepper, and then move to the next step.
- Cook the Steak: Once the pan is hot, gently place the steak in the pan and press down lightly with tongs to ensure even contact with the cooking surface. Keep flipping it every 30 seconds until your instant-read thermometer reads about 20°F (11°C) below your target temperature. Then, remove the steak from the pan immediately and let it rest for 6-7 minutes. Now it’s time for the compound butter. Slice one or two discs and place them on top of the hot steak. While the steak rests, move on to frying the frites.
- Fry the Frites: Fry the sliced potatoes in hot oil until they turn a beautiful golden brown, about 5 minutes. Watch them closely as they cook, turning occasionally, so they crisp evenly and reach your preferred color and texture.
- Drain the Steak Frites: Place the hot fries on a plate or tray lined with paper towels to absorb excess oil. Keep this step quick so the fries stay crisp and ready to serve in the next step. Once drained, move immediately on to Step 8 while they’re still hot.
- Season the Steak Frites: Sprinkle the fries with salt immediately after draining. Seasoning while they’re still hot and lightly coated in oil helps the salt stick and brings out their full flavor.
- Serve the Steak and Frites: Arrange the steak and hot fries together on a plate or serving board. Serve immediately while the steak is warm and the fries are crisp.