Steak Frites recipe
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“Steak Frites” is a French term that means “steak and fries”. It refers to a classic French and Belgian dish served from a steak with fries fries. With just two main ingredients, you have to let every components count.
The steak itself should be thick enough to get a nice brown crust without getting over cooking. So look for steaks that are at least one inch thick. This recipe uses ribye steaks without bones and the butter-basting method. In this method, a large butter butter is added to the pan together with herbs and garlic after the steaks have been grown. The sizzling butter is spooned over the steaks to give them the taste of the garlic, the herbs and the butter itself when they tan in the hot pan.
When it comes to reaching the ideal French fire structure, the secret is double fry. I was amazed when I tried it for the first time. The initial Fry gets things to cook the inside and remove excess moisture. After resting, the second roast creates a perfectly golden, crispy crust at a higher temperature while maintaining a fluffy interior.
I said there are two main ingredients in this dish, but every French surf needs a DIP sauce, and in this recipe there is sauce garlic -Mayo. That is what the entire court really holds together. After banging the steak with a butter -like garlic mixture mixture, add the delicious caramelized garlic to the Mayo. Now you have the perfect, rich and velvety spice for your fries and steak. You’re welcome!
Recipe tips
- Salt the meat in advance-Thies it enables all juices to be absorbed again, which guarantees better browning and contributes to seasoning within the steak compared to the surface
- Make a thick steak– A larger, thicker steak (at least one and a half centimeters thick and between 24 and 32 ounces) makes it easier to achieve a good contrast between the crust from the outside and the delicate meat inside.
- Why BASTE?– The steak with butter helps to develop the crust on the outside, improve the taste and encourage the steak to cook faster.
- Don’t be afraid of the flip– If you occasionally lead the steaks to a more uniform sear and internal gerinitivity during the scorching. I also like turning my pan over the burner to ensure that the heat is evenly distributed.
- To clean up simpler frontal roast-If the cleaning of fried roasting is not your idea of a good time, you should deal with oil -resistant strength.
Cooking mode
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2 (12 ounces) Ribye steaks without bones (approx. 1 inch thick)
2 teaspoon Diamond crystal Kosher saltPlus more to sprinkle
1 teaspoon ground black pepper
4 large (10 ounces each) Russet potatoes
Rapeseed oilfragate
1 1/2 tablespoon Rapeseed oil
2 tablespoon unsalted butter
4 thyme Twigs
3 large Carnate Garlicpeeled and smash
2 rosemary Twigs
1 cup mayonnaise
1 teaspoon Fresh lemon juice
Collect the ingredients.
The spruce eats / Diana Chistruga
Sprinkle evenly 2 (12 ounces) Ribye steaks without bones (approx. 1 inch thick) with 2 teaspoons of diamond crystal kosher salt And 1 teaspoon of ground black pepperPress slightly to stick. Leave the meat for 30 minutes at room temperature. (Alternatively, place the experienced steaks on a wire grille in a cut baking sheet. Cold -free, uncovered, at least 1 hour or up to 24 hours, the surface should be dry. Remove steaks from the fridge and let yourself be at room temperature for 30 minutes.)
The spruce eats / Diana Chistruga
While the steaks are sitting, they peel 4 large (10 ounces each) Russet potatoes And cut slices in the longitudinal direction into 1/4-inch thickness. Cut the slices into 1/4 inch petition.
The spruce eats / Diana Chistruga
Soak the potatoes in ice water for 15 minutes.
The spruce eats / Diana Chistruga
Drain the potatoes thoroughly and pat dry with paper towels. To avoid removing the excess moisture from the potatoes when placed in the oil.
The spruce eats / Diana Chistruga
Pour Rapeseed oil At a depth of 2 inches in a saucepan with heavy soil or Dutch oven and attach a deep thermometer to the side of the pot. Heat the oil over medium to high up to 300 F.
The spruce eats / Diana Chistruga
Fry the potatoes in 3 batches with occasional stirring to prevent gluing until it is soft up to 3 to 5 minutes per batch. Set the warmth between batches to maintain the temperature as required.
The spruce eats / Diana Chistruga
Transfer the fried potatoes with a slit spoon or a skimmer for dripping in paper towels. Repeat the frying process with all potatoes and keep the oil temperature in the eye until the potatoes are slightly browned, 3 to 5 minutes.
The spruce eats / Diana Chistruga
heat 1 1/2 tablespoon of rapeseed oil In a 12-inch cast iron pan to medium to high up to smoking. Add the steaks and cook them occasionally until a light brown crust forms 6 to 8 minutes.
The spruce eats / Diana Chistruga
Add 2 tablespoons of unsalted butterPresent 4 Swairs of thymePresent 3 large cloves garlic, peeled and smashedAnd 2 rosemary branches To the pan. Cook on medium heat, tilt the pan and offer the steaks with melted butter, garlic and herbs with a spoon until the steaks register with a thermometer that is introduced for 1 to 2 minutes in the thickest portion.
The spruce eats / Diana Chistruga
Transfer the steaks and soft cloves of garlic to a cutting board and let them rest for 10 minutes.
The spruce eats / Diana Chistruga
While the steaks are resting, they heat the oil in the Dutch oven on medium -high up to 350 F. Return the potatoes in 3 batches after crispy and golden brown 2 to 3 minutes per batch.
The spruce eats / Diana Chistruga
Transfer the fries with a slit spoon to drain to fresh paper towels. Sprinkle Salt to taste.
The spruce eats / Diana Chistruga
Use the flat side of a knife to crush the cooked garlic, and then roughly chop up to break up all the big pieces.
The spruce eats / Diana Chistruga
Transfer the garlic into a small bowl and stir together with 1 cup of mayonnaise And 1 teaspoon of fresh lemon juice. Season with Salt to taste.
The spruce eats / Diana Chistruga
Cut the steak against the grain. Serve with the fries and garlic mayonnaise.
The spruce eats / Diana Chistruga
This recipe was developed by Jasmine Smith
How to store
Refrigerators set up in airtight containers (hold the steak and fries separately). If possible, avoid the steak and enjoy it cold on a salad or sandwich to prevent over cooking. French fries are never so good after a stay in the fridge, but they can be revived in a 350 oven or air roast.
Note nutritional information
The nutritional information for this recipe includes 1/3 cup of oil (to take into account the oil absorbed by the potatoes during the roast) and the entire amount of the Mayo dip sauce for the fries.
| Nutritional information (by portion) | |
|---|---|
| 1266 | Calories |
| 90g | Fat |
| 75g | Carbohydrates |
| 41g | protein |
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| Nutritional information | |
|---|---|
| Portions: 4 | |
| Amount per serving | |
| Calories | 1266 |
| % Daily value* | |
| 90g | 116% |
| Saturated fat 21g | 103% |
| 130 mg | 43% |
| 1095 mg | 48% |
| 75g | 27% |
| Dietary 8G | 28% |
| Total sugar 4G | |
| 41g | |
| Vitamin C 32 mg | 158% |
| Calcium 82mg | 6% |
| Iron 7mg | 39% |
| Potassium 2256 mg | 48% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
(Nutritional information is calculated with an ingredient database and should be considered an estimate.)
