Print

Classic Steak Frites: Bistro Steak with Extra Crispy Fries

Close-up of perfectly seared and sliced Steak frites served with a generous portion of golden french fries on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make restaurant style meals at home with this recipe for perfectly seared bistro steak served with homemade french fries cooked until extra crispy.

Ingredients

Scale
  • 2 (8 ounce) ribeye or New York strip steaks, about 1 inch thick
  • 1 tablespoon coarse salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, smashed
  • 2 sprigs fresh thyme
  • 3 pounds Russet potatoes, peeled and cut into 1/4-inch thick sticks
  • 1 quart peanut oil or vegetable oil, for frying
  • 1 teaspoon fine salt, for seasoning fries

Instructions

  1. Prepare the potatoes: Place the cut potatoes in a large bowl and cover them completely with cold water. Let them soak for at least 30 minutes, or up to 2 hours. Drain the potatoes and dry them thoroughly with paper towels. This step helps make your homemade french fries extra crispy.
  2. Heat the frying oil: Pour the peanut or vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2 inches. Heat the oil to 325°F (160°C).
  3. First fry (blanching): Working in batches, carefully add the dried potatoes to the oil. Fry for 5 to 7 minutes until they are soft but not browned. Remove the fries with a slotted spoon and drain them on a wire rack set over a baking sheet. Let them cool for at least 15 minutes.
  4. Season the steaks: Pat the steaks completely dry with paper towels. Season both sides generously with coarse salt and black pepper.
  5. Sear the steaks: Heat the vegetable oil in a large cast-iron skillet over medium-high heat until it shimmers. Place the steaks in the hot skillet and sear for 3 to 4 minutes per side until a deep brown crust forms.
  6. Baste the steaks: Reduce the heat to medium. Add the butter, smashed garlic, and thyme to the skillet. As the butter melts, tilt the pan and use a spoon to continuously baste the melted butter over the tops of the steaks for 1 to 2 minutes.
  7. Finish cooking: Cook the steaks to your desired doneness (e.g., 130°F for medium-rare). Remove the steaks from the skillet and place them on a cutting board. Let them rest for 10 minutes before slicing.
  8. Second fry (crisping): Increase the oil temperature to 375°F (190°C). Return the blanched potatoes to the hot oil in batches. Fry for 2 to 4 minutes until they are golden brown and crisp. Remove and drain on paper towels immediately.
  9. Season and serve: Toss the hot fries with fine salt. Slice the rested steak against the grain. Serve the steak frites immediately.

Notes

  • For the best results with your homemade french fries, make sure the potatoes are completely dry before the first fry.
  • If you prefer a different cut, this method works well for flank steak or skirt steak as well.
  • Use the pan drippings from the steak to drizzle over the finished fries for extra flavor.

Nutrition

Find it online: https://cookingbycarla.com/steak-frites-master-bistro-steak-crispy-fries/