Steak Frites
Steak frites pairs a butter-basted sirloin steak with double-fried potatoes, a combination that defines the French bistro experience. The potatoes are cut into sticks, soaked in cold water for 15 minutes to wash off surface starch - this prevents them from sticking together during frying and gives a cleaner fry. The first fry at 160 degrees Celsius cooks the interior until tender, and after cooling, a second fry at 190 degrees turns the outside crisp and golden while the inside stays fluffy. The steak is seasoned only with salt and pepper, seared hard in a hot pan, then basted with butter, garlic, and thyme for a final minute before resting for five minutes off heat. Despite the short ingredient list, the dish demands precise heat control - the sear must be aggressive enough to crust the meat, and the oil temperatures for double-frying must be accurate.
Adjust Servings
Instructions
- 1
Cut potatoes into 1 cm sticks, soak 15 minutes, then dry thoroughly.
- 2
Fry potatoes at 160C for 5-6 minutes, then remove and cool.
- 3
Season steak, heat pan hard, and sear both sides.
- 4
Add butter, garlic, and thyme, baste for 1 minute, then rest 5 minutes.
- 5
Raise oil to 190C and fry potatoes again for 2-3 minutes until crisp.
- 6
Salt fries, slice steak, and serve together.
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Nutrition (per serving)
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