Classic Steak Frites

French Steak Frites stands out as the ultimate bistro comfort food - a wonderfully seared steak paired with golden, crunchy fries and topped with a rich lemon-herb butter. This upscale dish turns an everyday meal into a special dining moment in your home.

I've tweaked this dish through many family meals and found that letting the meat rest while giving the fries their last fry creates just the right timing so everything's hot and fresh when served.

Key Ingredients

• Top-quality beef (ribeye, strip sirloin, or filet mignon) - Pick cuts with good fat marbling at least 1-inch thick for maximum taste and juiciness
• Russet potatoes - The starch in these makes fries that are crispy outside and soft inside
• Fresh herbs (green onions, rosemary, thyme) - These create a fragrant butter that takes the whole dish up a notch
• Unsalted butter - Lets you manage the salt level while adding a smooth richness
• High-smoke-point oil - Try grapeseed or avocado oil for perfect searing without smoke

Step-By-Step Guide

1. Preparing the Compound Butter

Leave butter out for 30 minutes to soften naturally

Beat the butter until it's airy and creamy for about 5-7 minutes

Mix in chopped herbs, crushed garlic, lemon peel, and juice

Add sea salt and fresh pepper to taste

Form into a log with parchment paper and put in fridge

2. Creating Perfect Frites

Slice potatoes into even ¼-inch sticks

Let them soak in cold water for 30 minutes to wash away starch

Drain well and dry completely with towels

First cooking: fry at 300°F for 3 minutes until soft but barely golden

Set aside while you cook the meat

Second cooking: fry at 350°F for 3 minutes until crispy and golden

3. Mastering the Steak

Let meat sit at room temperature for 30 minutes

Wipe completely dry and add plenty of sea salt and pepper

Get your pan super hot and smoking

Cook without moving for 3 minutes to form a crust

Toss in butter, herbs, and garlic

Turn over and spoon butter over meat for 3 minutes

Place on a warm plate to rest while finishing fries

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I grew up in a family that really valued good food. My grandma taught me that flavored butter makes any dish better. She always said her kitchen secret was a tasty herb butter - it's surprising how this simple addition can make your cooking taste like restaurant food.

Managing Heat Like a Pro

A cast iron pan works best for getting that amazing crust on your steak. It spreads heat evenly for better cooking. For the fries, watching your oil temperature is super important - too hot and they'll get burnt, too cool and they'll soak up oil and get soggy.

Great Side Options

Traditional French places usually serve this with a basic green salad, but I love adding sweet cooked shallots for more flavor. Their sweetness goes really well with both the savory meat and crispy fries.

Final thoughts: Over the years making this dish, I've learned that getting the timing and temperature right makes all the difference. There's something special about cutting into a perfectly cooked steak and using crunchy fries to soak up all those tasty juices. This has become our family's go-to celebration meal, always requested for birthdays and special events. I still get excited every time I serve this restaurant-quality food at our table.

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Frequently Asked Questions

→ Which potatoes make the best fries?

Go for Russets since their high starch levels give you that crispy outside with a fluffy center when double-fried.

→ What’s the reason for double-frying?

The first fry cooks the inside, and the second fry crisps up the outside for that perfect texture.

→ Can herb butter be prepped in advance?

Absolutely! Make and refrigerate it days ahead or freeze it for up to three months. Super convenient.

→ How do I nail a good steak sear?

Use a hot pan, pat the steak dry, and press it down at the start for proper contact. Leave it alone while it cooks.

→ Why should a steak rest before slicing?

Resting lets the juices spread back into the meat, making every bite juicier. Just a few minutes will do the trick.