Steak Frites
Savor tender steak paired with crispy fries, all drizzled in rich Béarnaise sauce for a mouthwatering meal.
Ingredients
- 1.2 kg entrecôte or ribeye, cut into 4 steaks
- 1.6 kg potatoes
- 2 l neutral oil for deep-frying
- 40 g butter
- 2 tbsp neutral oil for frying
- 2 tsp salt
- 1 tsp black pepper
- Béarnaise sauce for serving
How to make it
- Peel the potatoes and cut them into thick batons. Rinse them well, then dry them thoroughly with a clean towel so the surface feels dry.
- Heat the 2 l neutral oil to 140°C. Fry the potato batons in batches for 6 to 7 minutes until pale and just tender, then lift them out and let them drain and cool.
- Pat the steaks completely dry on the surface and season both sides with 1 tsp salt and the black pepper.
- Heat the 2 tbsp neutral oil and the butter in a heavy pan over high heat. Sear the steaks for 2 to 4 minutes per side, depending on thickness, until a deep brown crust forms and the centre is cooked to your liking.
- Transfer the steaks to a warm plate, sprinkle over the remaining 1 tsp salt, and let them rest for 5 minutes.
- Increase the fryer oil to 180°C. Fry the potatoes again in batches for 2 to 3 minutes until crisp and golden at the edges, then drain well.
- Serve each steak on a plate with a pile of crisp fries beside it and Béarnaise sauce on the side.
