Description
This Perfect Steak Frites recipe features juicy, pan-seared ribeye or strip steaks paired with golden, crispy homemade fries and a rich green peppercorn sauce. The steak is seared in a hot skillet to achieve a flavorful crust, resting to retain juiciness, while the frites are blanched and then fried to perfection in a Dutch oven. The finishing touch is a creamy, brandy-enhanced green peppercorn sauce that elevates this classic French bistro dish into a restaurant-quality meal at home.
Ingredients
For the Steak:
- Two 1-pound (450g) bone-in or boneless ribeye or strip steaks, 1 1/4 to 1 1/2 inches thick, trimmed
- Kosher salt
- 1 tablespoon (15ml) neutral oil such as vegetable or canola oil
- Freshly ground black pepper
- 2 tablespoons (30g) butter
- A few thyme sprigs and sliced shallots (optional)
For the Frites:
- 2 pounds russet potatoes (900g; about 4 large potatoes), peeled and cut lengthwise into 1/2-inch by 1/2-inch fries (keep raw potato sticks submerged in water after cutting)
- 3 tablespoons distilled white vinegar
- Kosher salt
- 6 cups (1.4L) neutral oil, such as peanut, vegetable or canola, for frying
- 1/4 cup strained rendered beef fat from cooking the steaks or bacon or duck fat for frying, optional
For the Green Peppercorn Sauce:
- 2 tablespoons (28g) unsalted butter
- 3 tablespoons drained, rinsed green peppercorns packed in brine
- 2 tablespoons (21g) minced shallot (from about 1 medium shallot)
- 1 tablespoon (8g) all-purpose flour
- 1 1/2 cups (260ml) homemade beef stock or homemade chicken stock or store-bought low-sodium chicken broth
- 1/4 cup (60ml) brandy
- 1 thyme sprig
- 3/4 cup (180ml) heavy cream
- Kosher salt to taste
Instructions
- Prepare Steaks: Pat steaks dry with paper towels. Season liberally with kosher salt. Rest steaks at room temperature for at least 40 minutes (up to 2 hours) or refrigerate up to 24 hours and bring to room temperature before cooking.
- Blanch Potatoes: In a 6-quart Dutch oven, combine potatoes, distilled white vinegar, 3 quarts water, and 3 tablespoons salt. Bring to a boil over high heat and cook until potatoes just begin to soften and bend slightly, about 7 minutes. Drain and spread potatoes on a wire rack over a rimmed baking sheet. Blot dry with paper towels and set aside.
- Cook Steaks: Heat oil in a large stainless-steel, cast iron, or carbon steel skillet over high heat until smoking. Season steaks with freshly ground black pepper. Add steaks to pan and cook, flipping every 2 minutes, until well browned on all sides and internal temperature reaches 110°F (43°C) for rare or 130°F (54°C) for medium, about 6 to 12 minutes depending on thickness. Add butter, thyme sprigs, and sliced shallots if using, and baste for 2 more minutes. Remove steaks from pan and let rest at least 5 minutes. Reserve 1 tablespoon fat in pan for sauce.
- Fry Potatoes: Heat neutral frying oil with reserved beef or animal fat in a large Dutch oven over high heat until oil bubbles vigorously (~245°F/118°C). Add blanched potatoes, reduce heat to medium-high, and cook without stirring until potatoes become limp and edges start to firm, 12 to 15 minutes. Gently loosen fries using a spatula to prevent sticking. Continue cooking and stirring gently until light golden and crisp, 5 to 10 minutes more. Drain fries on paper towels and season liberally with kosher salt.
- Make Green Peppercorn Sauce: In steak pan with reserved fat, melt butter over medium-low heat. Add green peppercorns and shallots; cook, stirring frequently, until shallots soften, 3 to 5 minutes. Stir in flour and cook, stirring constantly, until no lumps or raw flour smell remain, about 2 minutes. Whisk in broth, brandy, and thyme sprig; bring to a boil and cook, whisking occasionally, until reduced to 1 1/2 cups, 12 to 15 minutes. Add heavy cream and continue cooking until sauce thickens and reduces to 2 cups, about 10 minutes. Remove thyme sprig and season with salt and pepper to taste.
- Serve: Optionally reheat steaks briefly under broiler (1-2 minutes per side) and warm sauce if needed. Plate steaks with crispy frites and drizzle or serve with green peppercorn sauce alongside.
Notes
- Resting the steak at room temperature before cooking helps achieve a more even cook.
- The optional thyme and shallots add fragrance and flavor during basting but can be omitted if desired.
- Blanching potatoes before frying ensures fluffy interiors and crisp exteriors.
- Using rendered beef fat or duck fat in the frying oil adds depth of flavor to the fries.
- If you prefer your steak more done, cook to your desired internal temperature.
- Green peppercorns packed in brine should be rinsed before use to remove excess saltiness.
- The sauce can be made ahead and gently reheated before serving.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Main Course
- Method: Frying
- Cuisine: French
