On the menu of French bistros, Steak Frites is an undisputed star. It presents a simple but ultimate taste enjoyment with juicy grilled steak and crispy golden fries. This dish not only satisfies the dual desire for meaty aroma and taste, but also becomes the favorite of food lovers around the world because of its friendly method and elegant flavor.
Ingredients
Steak
- 2 New York Strip Steaks
- Salt and pepper to taste
- 2 tablespoons olive oil
- ½ cup unsalted butter
- 8 cloves of garlic (smashed)
- Fresh rosemary and thyme sprigs
French Fries
- 3 Russet Potatoes
- Cooking oil (suitable for frying, such as vegetable oil or peanut oil)
- Salt and pepper to taste
Production steps
1. Steak preparation
Take the steak out of the refrigerator and let it sit at room temperature for about 30 minutes to help the meat heat evenly. Season evenly with salt and black pepper.
2. French Fries preparation
Wash the potatoes and cut them into strips about ¼ inch thick. Soak them in cold water for at least 30 minutes to remove excess starch and ensure that they are crispier when fried. After soaking, wipe thoroughly dry.
3. Frying French fries (double frying method)
- First frying: Heat the oil to about 300°F (150°C), fry the French fries in batches for 5-6 minutes, until just cooked but not browned, remove from the oil, and let cool.
- Second frying: Before serving, increase the oil temperature to 350°F (175°C), fry the French fries again for 3-5 minutes, until golden and crispy, remove from the oil and season with salt.
4. Frying steak
- Heat olive oil in a medium-high frying pan and add steak when the oil is slightly smoking.
- Fry each side for about 3-4 minutes to form a golden and charred crust.
- Add butter, garlic cloves and herbs, turn to medium heat, and scoop up the melted butter and pour it over the steak to enhance the flavor.
- Use an instant thermometer to measure the center temperature according to your preference. Medium rare (135°F/57°C) is recommended for the best taste.
- Remove the steak from the pan and let it rest for 3-5 minutes to allow the juices to return.
5. Serve and Serve
Slice the steak and serve with hot fries, fresh vegetables or a simple green salad for a classic French feast.
Cooking Tips
| Key Points | Suggested Notes |
|---|---|
| Potato Selection | Rousset potatoes are high in starch and are best fried. |
| Soaking Time | You can soak for 30 minutes to 2 hours. The longer you soak, the crispier the fries will be. |
| Steak Temperature | Use an instant thermometer to ensure ideal doneness and avoid overcooking. |
| Butter and Herb Baking | Baste the steak with basil while frying to enhance the steak’s multi-layered flavor. |
| Double frying method for French fries | Fry at low temperature first and then fry at high temperature to make it crispy for a better taste. |
| Resting time | Let the steak rest after frying to make it more tender and juicy. |
Steak Frites is a classic of simple ingredients that can be transformed into ultimate deliciousness through delicate techniques. It is not only a tradition on the French table, but also a classic in the hearts of diners around the world. The charred aroma of each bite of steak and the crispness of each French fry tell the love and persistence of food. Whether it is a romantic date night or a warm family dinner, this dish can bring a full sense of happiness.
