Description
This recipe delivers the perfect crispy steak frites with golden, double-fried russet potatoes and a beautifully seared steak, finished with aromatic herbs and garlic butter. Paired with a tangy horseradish cream sauce, this classic French bistro dish is elevated for an irresistible meal at home.
Ingredients
Fries
- 2 to 3 russet potatoes, scrubbed and sliced into desired fries shape
- Peanut oil for frying (vegetable or canola oil works too)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Parsley, chopped (optional, for tossing with fries)
- Extra virgin olive oil (optional, for tossing)
- Parmesan cheese (optional, for tossing)
Steak
- 1 pound steak of choice (bavette, ribeye, hanger, sirloin, or New York strip)
- 1 tablespoon avocado oil or any high smoke point oil for searing
- 2 tablespoons unsalted butter
- 2 large garlic cloves, smashed
- 2 rosemary sprigs
For Serving
- Horseradish Cream Sauce (store-bought or homemade)
Instructions
- Prep and slice the fries. Scrub and wash your russet potatoes, then slice them into your preferred fry shape—somewhere between shoestring and a smaller wedge size works great.
- Soak the fries. Place the cut potatoes in a bowl filled with ice water and soak for at least 30 minutes up to 2 hours. This step removes excess starch and promotes crispiness.
- Dry and heat oil for first fry. Drain the potatoes and pat them completely dry on paper towels. Heat a deep fryer or a deep cast iron pan with peanut or neutral oil to 300°F (approximately 5-6 minutes). Prepare a baking sheet lined with paper towels for draining.
- First fry at low temperature. Fry the potatoes in batches using a slotted spoon for about 10 minutes each, ensuring no color develops. The goal is to cook them tender inside. After frying, drain them on the baking sheet and refrigerate for 30 minutes to 1 hour.
- Bring steak to room temperature and season. Remove steaks from the fridge and let warm to room temperature. Season both sides with kosher salt and freshly ground black pepper.
- Second fry for crispiness. Heat the oil to 400°F. Fry the chilled fries in batches again, this time until they turn golden brown and crispy. Drain on fresh paper towels to remove excess oil.
- Toss fries. Transfer fries to a mixing bowl, season with salt and pepper, drizzle with olive oil, then toss with chopped parsley and grated parmesan if desired. Set aside.
- Heat skillet and sear steak. Place a cast iron skillet on medium-high heat until extremely hot. Add avocado or other high smoke point oil, then place the steaks in the pan. Sear for about 4-5 minutes to form a deep char (time may vary by steak thickness).
- Flip steak and baste. Flip the steak, add butter, rosemary sprigs, and smashed garlic cloves to the pan. Continuously baste the steak with the melted butter mixture until cooked to your preferred doneness (medium rare is around 135°F internal temperature).
- Rest and slice steak. Remove steak from the skillet and let it rest for 10-13 minutes to allow juices to redistribute. Slice thinly against the grain.
- Serve. Plate the sliced steak alongside the crispy fries and serve with horseradish cream sauce for dipping.
Notes
- Soaking the fries and double frying is key for achieving ultimate crispiness.
- Use a high smoke point oil such as avocado or peanut oil for searing steak to prevent burning.
- Resting the steak after cooking ensures juicy and tender slices.
- You can adjust seasoning on fries with parmesan and parsley to your preference or omit for a simpler fry.
- Steak cooking times will vary depending on thickness; use a thermometer if possible.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: French
