Steak Frites
A good rendition of this bistro standard is hard to find in American restaurants. Short of flying to Paris, how could we reliably enjoy this French classic?
Gather Your Ingredients
Herb ButterKey Equipment
Before You Begin
Make sure to dry the potatoes well before tossing them with the cornstarch. For safety, use a Dutch oven with a capacity of at least 7 quarts. Use refined peanut oil (such as Planters) to fry the potatoes, not toasted peanut oil. A 12-inch skillet is essential for cooking four steaks at once. The recipe can be prepared through step 4 up to 2 hours in advance; turn off the heat under the oil, turning the heat back to medium when you start step 6. The ingredients can be halved to serve two-keep the oil amount the same and forgo blanching and frying the potatoes in batches. If you prefer not to fry, follow our recipe for Oven Fries, (see related recipe).
Instructions
1.
FOR THE HERB BUTTER: Combine all ingredients in medium bowl. Set aside.
2.
FOR THE STEAK FRITES: Rinse potatoes in large bowl under cold running water until water turns clear. Cover with cold water and refrigerate for at least 30 minutes or up to 12 hours.
3.
Drain potatoes, spread on dish towels, and dry thoroughly. Transfer potatoes to now-empty bowl and toss with cornstarch until evenly coated. Transfer potatoes to wire rack set in rimmed baking sheet; let rest until fine white coating forms, about 20 minutes.
4.
Meanwhile, heat peanut oil in large Dutch oven over medium heat to 325 degrees. Line rimmed baking sheet with triple layer of paper towels.
5.
Transfer half of potatoes, 1 handful at a time, to hot oil and increase heat to high. Fry, stirring with spider skimmer or slotted spoon, until potatoes start to turn from white to blond, 4 to 5 minutes. (Oil temperature will drop about 75 degrees.) Transfer fries to prepared sheet. Return oil to 325 degrees and repeat with remaining potatoes. Reduce heat to medium and let fries cool while cooking steaks, at least 10 minutes.
6.
Heat vegetable oil in 12-inch skillet over medium-high heat until just smoking. Pat steaks dry and sprinkle with salt and pepper. Place steaks in pan, leaving ΒΌ inch between them. Cook steaks, without moving them, until well browned, about 4 minutes. Using tongs, flip steaks and cook until meat registers 115 to 120 degrees (for rare) or 120 to 125 degrees (for medium-rare), 3 to 7 minutes. Transfer steaks to large plate, top with herb butter, and tent with aluminum foil.
7.
Increase heat under pot to high and heat oil to 375 degrees. Meanwhile, line rimmed baking sheet with triple layer of paper towels. Add half of fries, 1 handful at a time, and fry until golden brown and puffed, 2 to 3 minutes. Transfer to prepared sheet. Return oil to 375 degrees and repeat with remaining fries. Season fries with salt to taste. Serve steaks immediately with fries.
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