Steak Frites
From Season 11: Steak
Frites
Why this recipe works:
Too often, steak frites in American restaurants
miss the mark. The fries are usually too soggy and the steak just isn’t as
flavorful as it should be. We wanted to re-create the steak frites
of ...(more)
Watch This Recipe
A good rendition of this bistro standard is hard to find in American
restaurants. Short of flying to
Serves 4
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).
Ingredients
- 2 1/2 pounds
russet potatoes (about 4 large), scrubbed, sides squared off and
cut lengthwise into 1/4-inch by 1/4-inch fries (see illustration below)
- 2 tablespoons
cornstarch
- 3 quarts
peanut oil
- 1 tablespoon
vegetable oil
- 2 boneless strip or rib-eye steaks (1 pound each), cut in half (see photo below)
- Kosher salt and ground black pepper
Herb Butter
- 4 tablespoons
unsalted butter , softened
- 1/2 medium shallot , minced (about 2 tablespoons)
- 1 clove
garlic , minced or pressed through a garlic press
(about 1 teaspoon)
- 1 tablespoon
minced fresh parsley leaves
- 1 tablespoon
minced fresh chives
- 1/4 teaspoon
table salt
- 1/4 teaspoon
ground black pepper
Instructions
·
1. Rinse cut potatoes in large bowl under cold
running water until water turns clear. Cover with cold water and refrigerate
for 30 minutes or up to 12 hours.
·
2. Pour off water, spread potatoes onto kitchen
towels, and thoroughly dry. Transfer potatoes to large bowl and toss with
cornstarch until evenly coated. Transfer potatoes to wire rack set in rimmed
baking sheet and let rest until fine white coating forms, about 20 minutes.
·
3. Meanwhile, in large, heavy-bottomed Dutch
oven fitted with clip-on-the-pot candy thermometer, heat peanut oil over medium
heat to 325 degrees.
·
4. Add half of potatoes, a handful at a time, to
hot oil and increase heat to high. Fry, stirring with mesh spider or large-hole
slotted spoon, until potatoes start to turn from white to blond, 4 to 5
minutes. (Oil temperature will drop about 75 degrees during this frying.)
Transfer fries to thick paper bag or paper towels. 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.
·
5. Heat vegetable oil in 12-inch skillet over
medium-high heat until smoking.
Meanwhile, season steaks with
salt and pepper. Lay steaks in pan, leaving 1/4 inch between them. Cook, not moving steaks, until well browned, about 4 minutes.
Using tongs, flip steaks and continue to cook until instant-read thermometer
inserted in center registers 120 degrees for rare to medium-rare, 3 to 7
minutes. Transfer steaks to large plate, top with butter, and tent loosely with
foil; let rest while finishing fries.
·
6. Increase heat under Dutch oven to high and
heat oil to 375 degrees. Add half of fries, a handful at a time, and fry until
golden brown and puffed, 2 to 3 minutes. Transfer to thick paper bag or paper
towels. Return oil to 375 degrees and repeat with remaining fries. Season fries
with salt and serve immediately with steaks.
·
7. For Herb Butter: Combine all
ingredients in medium bowl.
Technique
·
Recipe Shorthand: Steak Frites
Successful steak frites
requires some careful timing. The first four steps can be completed up to 2
hours before dinner. Once you start cooking the steaks, you need to work
quickly to get the steak and fries on the table.
1. Rinse cut potatoes.
2. Toss potatoes with cornstarch.
3. Air-dry potatoes.
4. Blanch potatoes, in two batches, in 325-degree
oil; let cool.
5. Cook steaks.
6. Finish fries, in two batches, in 375-degree oil.
Technique
·
Squaring the Spud
The best way to uniformly cut fries is to start by
trimming a thin slice from each side of the potato. Once the potato is
"squared," you can slice it into 1/4-inch planks and then cut each
plank into 1/4-inch fries.
Technique
·
One Steak Becomes Two
In order to have four steaks that fit in a skillet
at the same time, it is necessary to buy two 1-pound steaks and cut them in
half according to their thickness. If your steaks are 1 1/4 to 1 3/4 inches
thick, cut them in half vertically into small, thick steaks. If your steaks are
thicker than 1 3/4 inches, cut them in half horizontally into two thinner
steaks.
Thin Steak: Cut in half vertically.
Thick Steak: Cut in half horizontally.