Steak Frites
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Steak frites lives or dies on two techniques at once: a well-seared sirloin and properly double-fried potatoes.
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The first fry at 160°C cooks the potato sticks through while they stay pale, and the second at 190°C turns the outside crisp and golden. Soaking the cut potatoes in cold water first washes off surface starch so they do not stick together in the oil. The steak gets only salt and pepper, then a quick baste with butter, thyme, and garlic.
Ingredients
Instructions
- 1
Cut 500 g potatoes into 1 cm sticks and soak them in cold water for 15 minutes.
When the water turns cloudy from starch, rinse briefly, then dry every surface thoroughly to prevent splattering in the oil.
- 2
Heat 700 ml grapeseed oil to 160C and add the dried potatoes without crowding.
Fry for 5 to 6 minutes to cook the centers, not to brown them, then remove them while pale and let them cool.
- 3
Pat 360 g sirloin completely dry, then season it evenly with salt and black pepper.
Heat the pan over high heat until very hot, and place the steak down only when it sizzles immediately on contact.
- 4
Sear the steak hard for about 2 to 3 minutes per side, until a brown crust forms.
Move it as little as possible during searing, because frequent turning weakens the crust and slows browning.
- 5
Add 20 g unsalted butter, 2 garlic cloves, and 2 thyme sprigs to the pan.
Spoon the melted butter over the steak for 1 minute, then take it off the heat and rest it for 5 minutes.
- 6
Raise the oil to 190C and fry the potatoes again for 2 to 3 minutes.
When the outside turns golden and crisp, drain them, season with salt, slice the rested steak, and serve both while hot.
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