Popular in French cuisine, steak frites means a combination of steak and fries. Considered the national dish of Belgium, the country claims to have invented the classic combo. The preparation is popular worldwide, however, including in the US, where it’s a common entree.
Recipe Servings: 4
+ 10 minutes resting
- 4 Tbsp unsalted butter, softened
- 1 shallot, minced
- 1 Tbsp fresh parsley, minced
- 1 garlic clove, minced
- Kosher salt, to taste
- Ground black pepper, to taste
- 2½ lbs large yukon gold potatoes, unpeeled
- 6 cups and 1 Tbsp peanut oil, divided
- 2 boneless strip steaks (1 lb each), 1¼–1½ inches thick, trimmed and halved crosswise
- In a bowl, combine butter, shallot, parsley, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
- Square-off potatoes by cutting a ¼-inch thick slice from all sides. Discard the slices.
- Cut the squared potatoes lengthwise into ¼-inch thick planks, then stack three or four planks, and cut them into ¼-inch thick fries. Repeat until all are sliced.
- Line a baking sheet with three layers of paper towel.
- In a large Dutch oven, combine the potatoes with 6 cups oil.
- Cook over high heat about 5 minutes until the oil is boiling rapidly.
- Continue to cook, not stirring, for 15 minutes.
- Gently stir while continuing to cook until potatoes are golden and crispy, about 7–10 minutes.
- Prepare steaks by patting dry with paper towels and seasoning well with salt and pepper.
- In a large skillet, heat remaining tablespoon of oil over medium-high heat until just smoking.
- Add steaks and cook 8–14 minutes, flipping halfway through, until internal temperature registers 125°F on a meat thermometer (for medium-rare), and both sides are well-browned.
- Let steaks rest for 10 minutes, having topped them with seasoned butter and tenting with aluminum foil.
- With a slotted spoon, transfer fries to prepared sheet and season generously with salt.
- Serve potatoes with steaks.
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