Steak Frites (French Pan-Seared Steak with Fries)
Local name: Steak frites
In short: Pan-seared steak with a shallot-butter finish and twice-fried golden potatoes, the French bistro plate eaten across the country. It takes about 1 h in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 35 min
- Resting
- 30 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Medium
- Calories
- 780 kcal
Steak frites is the everyday bistro plate in France: a quick-cooked steak, a pile of crisp fries and a green salad or a little sauce on the side. The steak is usually a flat cut such as hanger or flank, cooked rare or medium-rare, then rested. Frying the potatoes twice gives a crisp shell and a soft center. This home version uses a simple shallot butter that melts over the meat.
Instructions
- Rinse the potato sticks in cold water until it runs clear, then soak for 30 minutes. Drain and dry them very thoroughly with a clean towel.
- Mix the butter with the shallot, parsley, mustard and lemon juice. Roll it in baking paper into a log and chill for at least 20 minutes.
- Heat the oil to 150°C (300°F) in a deep heavy pot. Fry the potatoes in 3 batches for 5 to 6 minutes until soft but still pale. Drain on a wire rack.
- Take the steaks out of the fridge 20 minutes before cooking. Pat them dry and season generously on both sides.
- Heat a heavy skillet over high heat until it smokes, add the tablespoon of oil and sear the steaks for 3 to 4 minutes per side, until deep brown. A thermometer reads 54°C (130°F) for medium-rare, or 63°C (145°F) for medium.
- Move the steaks to a board, top each with a slice of shallot butter and rest for 8 minutes. The butter melts into a simple sauce.
- Raise the frying oil to 190°C (375°F). Fry the potatoes again in batches for 2 to 3 minutes until deep golden and crisp. Drain and salt straight away.
- Slice the steaks across the grain if you like, and serve with the fries and a green salad.
Tips
- Hanger steak (onglet) and flank steak (bavette) are the usual bistro cuts and have more flavor than fillet. Slice them thinly across the grain.
- For a quick pan sauce, deglaze the skillet with a splash of red wine and a spoonful of cream, simmer for a minute and pour it over the steak.
Questions and answers
What cut of steak is used for steak frites?
Bistros use hanger (onglet), flank (bavette), rump or entrecôte. These cuts are flavorful and cook quickly in a very hot pan.
Can I bake the fries instead of deep-frying?
Yes. Parboil the sticks for 5 minutes, dry them, toss with 3 tablespoons of oil and roast at 220°C (425°F) for 30 to 35 minutes, turning once. They will be less crisp than deep-fried.
Which sauce goes with steak frites?
Shallot butter and pepper cream sauce are the most common. Some bistros serve béarnaise or a red wine reduction, and mustard on the side is always welcome.
How long does it take to make Steak Frites (French Pan-Seared Steak with Fries)?
About 1 h in total: 25 min of preparation and 35 min of cooking.
How many calories are in Steak Frites (French Pan-Seared Steak with Fries)?
About 780 kcal per serving, with 46 g of protein, 52 g of carbohydrates and 43 g of fat. These values are estimates.
Nutrition per serving
| Calories | 780 kcal |
|---|---|
| Protein | 46 g |
| Carbohydrates | 52 g |
| Fat | 43 g |
| Fiber | 4 g |
| Sugar | 2 g |
| Sodium | 560 mg |
Estimated values, calculated from the ingredients.
