Name: Steak Frites recipe
Ingredients: 2 Steaks (10-12 oz each, about 1.5 inches thick): The cut of steak is a matter of personal and regional preference, but here are the best choices: Ribeye (Entrecôte): The most luxurious choice. Its generous marbling of fat renders during cooking, basting the meat from within, resulting in unparalleled flavor and tenderness. This is the ultimate steak for a celebratory meal.; New York Strip (Sirloin): A fantastic all-around choice. It has a great beefy flavor, a satisfying chew, and a nice fat cap along the edge that adds flavor as it cooks.; Hanger Steak (Onglet): A classic bistro cut. It has an incredibly deep, beefy flavor but can be slightly tough if not cooked correctly (no more than medium-rare) and sliced against the grain.; Flank or Skirt Steak (Bavette): Another bistro favorite, known for its rich flavor. These are thinner cuts that cook very quickly and absolutely must be sliced thinly against the grain to ensure tenderness.; Kosher Salt and Freshly Cracked Black Pepper: These are the only seasonings the steak itself needs. Use a generous amount of Kosher salt, which has large crystals that adhere well to the meat and create a great crust.; 2 Tablespoons High-Smoke-Point Neutral Oil: You need an oil that can withstand high heat without burning and smoking. Avocado oil, grapeseed oil, or canola oil are perfect. Do not use extra virgin olive oil for searing, as it will burn and impart a bitter taste.; 2 Tablespoons Unsalted Butter: Added towards the end of cooking for basting. It adds a nutty, rich flavor and helps to brown the crust.; 3-4 Cloves Garlic, smashed: These are aromatics that will infuse the butter during basting, adding a fragrant garlic essence to the steak without burning.; 2-3 Sprigs Fresh Thyme or Rosemary: The other half of our aromatic duo. The herbs release their essential oils into the hot butter, perfuming the steak beautifully.; 2 lbs (about 4 large) Russet Potatoes: Russets are the undisputed king for French fries. They are high in starch and low in moisture, which is the secret to a fry that is light and fluffy on the inside and supremely crispy on the outside.; 6-8 cups Frying Oil: The choice of oil matters. Neutral Oil (Peanut, Canola): Peanut oil is the classic choice for its high smoke point and neutral flavor. Canola or vegetable oil also works well.; Beef Tallow (Beef Fat): For the ultimate in flavor and authenticity, use rendered beef tallow. This is the traditional Belgian method, and it imparts an incredible, savory, beefy flavor to the fries that you simply cannot get from vegetable oil. You can often buy tallow from a good butcher or render your own.; 1 Tablespoon White Vinegar (optional, for the soak): Adding a little vinegar to the soaking water helps to break down the surface pectin on the potatoes, which results in an even crispier exterior.; Sea Salt, for serving.; 1 Large Shallot, finely minced: Shallots are sweeter and have a more delicate flavor than onions, making them perfect for a quick, elegant pan sauce.; ⅓ cup Brandy, Cognac, or a dry Red Wine (like Merlot or Cabernet Sauvignon): This is for deglazing the pan. The alcohol will cook off, leaving behind a deep, complex flavor that forms the base of the sauce.; 1 cup high-quality Beef Broth: Use a low-sodium broth so you can control the final saltiness of the sauce.; 1 Tablespoon Dijon Mustard: Adds a tangy, sharp counterpoint to the richness of the sauce.; 2 Tablespoons Cold, Unsalted Butter, cut into small pieces: Stirred in at the very end, off the heat. This technique, called monter au beurre, emulsifies the sauce, giving it a glossy shine, a creamy texture, and a rich flavor

Ingredients

Part 1: The Steak

2 Steaks (10-12 oz each, about 1.5 inches thick): The cut of steak is a matter of personal and regional preference, but here are the best choices:
- Ribeye (Entrecôte): The most luxurious choice. Its generous marbling of fat renders during cooking, basting the meat from within, resulting in unparalleled flavor and tenderness. This is the ultimate steak for a celebratory meal.
- New York Strip (Sirloin): A fantastic all-around choice. It has a great beefy flavor, a satisfying chew, and a nice fat cap along the edge that adds flavor as it cooks.
- Hanger Steak (Onglet): A classic bistro cut. It has an incredibly deep, beefy flavor but can be slightly tough if not cooked correctly (no more than medium-rare) and sliced against the grain.
- Flank or Skirt Steak (Bavette): Another bistro favorite, known for its rich flavor. These are thinner cuts that cook very quickly and absolutely must be sliced thinly against the grain to ensure tenderness.
Kosher Salt and Freshly Cracked Black Pepper: These are the only seasonings the steak itself needs. Use a generous amount of Kosher salt, which has large crystals that adhere well to the meat and create a great crust.
2 Tablespoons High-Smoke-Point Neutral Oil: You need an oil that can withstand high heat without burning and smoking. Avocado oil, grapeseed oil, or canola oil are perfect. Do not use extra virgin olive oil for searing, as it will burn and impart a bitter taste.
2 Tablespoons Unsalted Butter: Added towards the end of cooking for basting. It adds a nutty, rich flavor and helps to brown the crust.
3-4 Cloves Garlic, smashed: These are aromatics that will infuse the butter during basting, adding a fragrant garlic essence to the steak without burning.
2-3 Sprigs Fresh Thyme or Rosemary: The other half of our aromatic duo. The herbs release their essential oils into the hot butter, perfuming the steak beautifully.

Part 2: The Frites (French Fries)

2 lbs (about 4 large) Russet Potatoes: Russets are the undisputed king for French fries. They are high in starch and low in moisture, which is the secret to a fry that is light and fluffy on the inside and supremely crispy on the outside.
6-8 cups Frying Oil: The choice of oil matters.
- Neutral Oil (Peanut, Canola): Peanut oil is the classic choice for its high smoke point and neutral flavor. Canola or vegetable oil also works well.
- Beef Tallow (Beef Fat): For the ultimate in flavor and authenticity, use rendered beef tallow. This is the traditional Belgian method, and it imparts an incredible, savory, beefy flavor to the fries that you simply cannot get from vegetable oil. You can often buy tallow from a good butcher or render your own.
1 Tablespoon White Vinegar (optional, for the soak): Adding a little vinegar to the soaking water helps to break down the surface pectin on the potatoes, which results in an even crispier exterior.
Sea Salt, for serving.

Part 3: The Classic Shallot Pan Sauce (Sauce à l’échalote)

1 Large Shallot, finely minced: Shallots are sweeter and have a more delicate flavor than onions, making them perfect for a quick, elegant pan sauce.
⅓ cup Brandy, Cognac, or a dry Red Wine (like Merlot or Cabernet Sauvignon): This is for deglazing the pan. The alcohol will cook off, leaving behind a deep, complex flavor that forms the base of the sauce.
1 cup high-quality Beef Broth: Use a low-sodium broth so you can control the final saltiness of the sauce.
1 Tablespoon Dijon Mustard: Adds a tangy, sharp counterpoint to the richness of the sauce.
2 Tablespoons Cold, Unsalted Butter, cut into small pieces: Stirred in at the very end, off the heat. This technique, called monter au beurre, emulsifies the sauce, giving it a glossy shine, a creamy texture, and a rich flavor

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Instructions

Stage 1: Preparing and Par-Frying the Frites

Prep the Potatoes: Peel the Russet potatoes. Cut them into uniform ¼- to ½-inch thick sticks. A mandoline or a French fry cutter can make this quick and uniform, but a steady hand and a sharp knife work just fine.
The Critical Soak: Place the cut potatoes in a large bowl and cover them completely with cold water. Add the optional tablespoon of vinegar. Let them soak for at least 30 minutes, or up to several hours in the fridge. This step is crucial as it removes excess starch from the surface of the potatoes, which prevents them from sticking together and helps them get much crispier.
Dry Thoroughly: Drain the potatoes and dry them completely. Spread them out on a clean kitchen towel or paper towels and pat them dry. Water is the enemy of crispy fries; any moisture will cause the hot oil to splatter and will prevent the fries from browning properly.
The First Fry (The Blanching Fry): Pour your frying oil or tallow into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium heat to 300-325°F (150-160°C). A deep-fry or candy thermometer is essential for this process. Carefully add about one-third of the dried potatoes to the hot oil. Do not overcrowd the pot. Fry for 5-7 minutes. The fries should be soft, cooked through, and pale in color. They should not have any browning. Use a spider or slotted spoon to remove the fries and let them drain on a wire rack set over a baking sheet. Repeat with the remaining potatoes. At this point, the par-cooked fries can sit at room temperature for up to 2 hours.

Stage 2: Cooking the Steak to Perfection

Prep the Steak: About 30-45 minutes before cooking, remove the steaks from the refrigerator. Pat them completely dry with paper towels. A dry surface is the key to a deep, brown crust (the Maillard reaction). Season both sides generously with Kosher salt and freshly cracked black pepper.
Heat the Pan: Place a large cast-iron or heavy-bottomed stainless-steel skillet over high heat. Let the pan get screaming hot. You’ll know it’s ready when a drop of water evaporates instantly.
Sear the Steak: Add the 2 tablespoons of neutral oil to the hot pan. It should shimmer immediately. Carefully place the steaks in the pan, leaving space between them. You should hear a loud, aggressive sizzle. Let the steaks sear, undisturbed, for 3-4 minutes, until a deep, brown crust has formed.
Flip and Baste: Flip the steaks. Immediately add the 2 tablespoons of butter, the smashed garlic cloves, and the herb sprigs to the pan. The butter will melt and foam. Tilt the pan towards you so the butter pools at the bottom. Use a large spoon to continuously baste the steaks with the fragrant, foaming butter. Continue to cook for another 3-5 minutes for medium-rare. For a 1.5-inch thick steak, the total cooking time will be about 6-9 minutes. An instant-read thermometer is the most reliable way to check for doneness: 125°F for rare, 130-135°F for medium-rare, and 140°F for medium.
Rest the Steak (Non-Negotiable): Transfer the cooked steaks to a cutting board with a juice groove. Let them rest for 10 minutes. This is the most crucial step for a juicy steak. It allows the muscle fibers to relax and reabsorb the juices. If you cut into it immediately, all the delicious juice will run out onto the board.

Stage 3: The Final Fry and Pan Sauce

The Second Fry (The Crisping Fry): While the steak is resting, increase the heat under your pot of oil to 350-375°F (175-190°C). Once the oil is hot, carefully add the par-cooked fries back into the pot in batches. Fry for 2-4 minutes, until the fries are deep golden brown, beautifully blistered, and wonderfully crispy. Remove them with a spider or slotted spoon and let them drain on the wire rack. Immediately sprinkle them with fine sea salt.
Make the Pan Sauce: Pour off all but one tablespoon of the fat from the steak skillet, leaving the browned bits (the fond) in the pan. Reduce the heat to medium. Add the minced shallot and cook for 1 minute until softened and fragrant.
Deglaze: Carefully pour the brandy, cognac, or wine into the pan. It will bubble and steam aggressively. Use a wooden spoon to scrape up all the delicious browned bits from the bottom of the pan. Let the liquid simmer and reduce by about half.
Finish the Sauce: Whisk in the beef broth and the Dijon mustard. Bring the sauce to a simmer and let it cook for 2-3 minutes to thicken slightly. Remove the pan from the heat. Add the cold butter cubes and whisk continuously until the butter has completely melted and the sauce is smooth, glossy, and slightly thickened. Taste and adjust seasoning with a little salt and pepper if needed.

Nutrition

Serving Size: one normal portion
Calories: 1200-1500 kcal