Steak Frites is really just a fancy way of saying steak and french fries. It’s a somewhat traditional and wildly popular dish in France and Belgium, where it’s on the menu of pretty much every single restaurant and bar. But don’t be fooled into thinking that steak frites is just any old steak and french fries – there’s a lot more here than just your average meat and potatoes.
The steak is very simply prepared, then served with a big scoop of flavorful and aromatic herb butter on top. (A great use for the little baby herbs just beginning to grow in my garden.) As it melts it imparts the steak with a velvety sauce that will make your mouth stop and take notice. The butter is amazingly simple to make as well, and has all sorts of uses in the kitchen. I for one can’t wait to try it in my scrambled eggs tomorrow morning.
The frites served in the true version of this meal across Europe are always made the traditional way – deep fried. In my version they’re baked in the oven. You might think this would be a sacrifice in taste and texture, but that’s not the case at all. These fries have the perfect crunch without all the fat, thanks to a favorite method I learned a while back from America’s Test Kitchen. After slicing the potatoes they get soaked in water to remove some of the starch. You won’t believe the difference this step makes!
Although we’ve eaten this meal countless times in restaurants over the years I’ve never thought to try it at home. I have to thank my husband John for making the suggestion to put it on our menu. Usually when he suggests something I end up blowing it off because I already have something else in mind, but when he mentioned this I put everything else on hold. I loved everything about this – so quick to make and so elegant in its simplicity. I guess I’ll have to start paying closer attention to his suggestions – who knows what other little gems I’ve been missing!
Steak Frites
serves 4
For the Butter
1/2 stick unsalted butter, slightly softened
1 teaspoon fresh parsley, chopped
1 teaspoon fresh basil, chopped
1 clove garlic, finely minced
For the Frites
6 medium sized Russet potatoes
4 Tablespoons vegetable oil, divided
3/4 teaspoon salt
1/2 teaspoon black pepperFor the Steak
4 8 oz steaks (rib eyes or NY strips are preferable)
4 Tablespoons extra virgin olive oil, divided
1 teaspoon kosher salt
1/2 teaspoon black pepper
Prepare the butter: Place butter, herbs, and garlic in a small bowl. Using a fork, cut into butter to mix together all ingredients until thoroughly incorporated. Cover with plastic wrap and place in refrigerator for at least 30 minutes. (This can be done a day ahead of time.)
Prepare the Frites: Slice potatoes into thin strips, or wedges if you prefer. It’s best if they are all similar in size so they will cook evenly. Place into a large bowl and cover with water for 10 minutes. Meanwhile preheat the oven to 475 degrees and spray a heavy baking sheet with cooking spray. Place three Tablespoons of the vegetable oil onto baking sheet and distribute evenly to cover entirely. Sprinkle oil with the salt and pepper. Set baking sheet aside. After the potatoes have soaked, drain thoroughly using a colander. Place potatoes onto paper towels and pat dry. Wipe out the bowl with a towel and return potatoes to bowl. Add remaining Tablespoon of oil to potatoes and toss to coat. Spread potatoes out on baking sheet in a single layer. Cover with aluminum foil and place on lower oven rack for 10 minutes. Remove foil and continue baking 15 more minutes. Using a metal spatula, turn potatoes over and continue cooking for 10-15 more minutes, or until crispy. Sprinkle with additional salt and pepper to taste if desired.
Prepare Steak: Brush each side of the steaks with oil, using about 2 Tablespoons total. Sprinkle each side evenly with salt and pepper. Heat remaining 2 Tablespoons oil in a large, heavy skillet with a fitted lid over medium heat. Place steaks in skillet, working in batches if necessary. Cook 4 minutes than turn steaks over and cover with lid. Cook 3-4 more minutes, or until reaching your desired level of doneness. Let rest 3-5 minutes before serving.
Serve each steak with 1 Tablespoon of the herb butter on top. Pile frites onto plate alongside the steak and serve.
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