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This is the ultimate guide to making the perfect Steak Frites at home. The dish features a luscious, juicy, medium-rare steak paired with crispy, golden French fries. Choose between two incredible sauces: a rich, classic Au Poivre or a vibrant, herbaceous L'Entrecôte sauce to complete this iconic bistro meal.
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Prep and par-cook potatoes for frites, then freeze them solid. Alternatively, use store-bought frozen fries. → Pan-sear a thick, room-temperature, well-seasoned steak over high heat. Add butter, garlic, and thyme, then baste until medium-rare. Let it rest. → While the steak rests, prepare your sauce of choice: either the herbaceous L'Entrecôte sauce in a blender or the creamy Au Poivre sauce in a pan. → Perform the final, quick fry on the frites at 350°F (177°C) until golden brown and crispy. Season immediately. → Slice the rested steak, plate alongside a generous pile of frites, spoon over the sauce, and garnish.
Prep and par-cook potatoes for frites, then freeze them solid. Alternatively, use store-bought frozen fries. → Pan-sear a thick, room-temperature, well-seasoned steak over high heat. Add butter, garlic, and thyme, then baste until medium-rare. Let it rest. → While the steak rests, prepare your sauce of choice: either the herbaceous L'Entrecôte sauce in a blender or the creamy Au Poivre sauce in a pan. → Perform the final, quick fry on the frites at 350°F (177°C) until golden brown and crispy. Season immediately. → Slice the rested steak, plate alongside a generous pile of frites, spoon over the sauce, and garnish.
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There are two methods for fries presented: a more involved from-scratch method and a very effective shortcut using store-bought frozen fries. For the shortcut, simply deep fry them from frozen at 325-350°F until golden brown and crispy.
Ensuring your steak is at room temperature and patted very dry is crucial for achieving a perfect, deep brown crust.
Resting the steak after cooking is a non-negotiable step. It allows the juices to redistribute, ensuring every bite is moist and flavorful.
When making the Au Poivre sauce, be careful when adding brandy to the hot pan as it can ignite (flambé). For safety, you can remove the pan from the heat before adding the alcohol.
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