Why You’ll Love This Steak Frites Recipe
When you sink your teeth into this Steak Frites recipe, you’ll quickly understand why it’s a classic. The juicy, seasoned steak is seared to perfection, creating a mouthwatering crust that locks in flavor.
Pairing it with crispy, golden fries elevates the dish to a whole new level. I love how the simplicity of the ingredients lets each element shine.
Plus, it’s versatile; you can customize your sides and sauces easily. Whether it’s for a special occasion or a comforting weeknight dinner, this recipe never disappoints.
Trust me, once you try it, you’ll crave it again and again!
Ingredients of Steak Frites
When it comes to making a fantastic Steak Frites, the ingredients play a starring role. You want to gather everything you need before getting started, so you’re not running around the kitchen looking for things while your steak is sizzling away.
The good news is, the ingredients are pretty straightforward, and I promise you probably have most of them on hand already. So, let’s plunge into what you’ll need to create this delightful dish that will make your taste buds dance.
Ingredients:
- 2 lbs hanger steaks (or boneless rib steaks)
- Freshly cracked salt and pepper
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 4 cups peanut oil (for frying)
- 6 large potatoes
- 2 tablespoons cornstarch
- Additional salt and pepper (for the fries)
Now, here’s a little nugget of wisdom: when choosing your steak, don’t stress too much. Hanger steaks are a great option because they’ve loads of flavor and are often more affordable than other cuts.
And if you have a favorite steak on hand, use that! As for the potatoes, I recommend going for starchy varieties like Russets, as they fry up crispier and hold their shape better.
Plus, soaking them in cold water not only helps remove excess starch for that golden crunch, but it also gives you a good excuse to take a break and maybe enjoy a snack while you wait.
It’s all about enjoying the process, right? So, gather those ingredients, and let’s get cooking!
How to Make Steak Frites
Alright, let’s immerse ourselves in making this mouthwatering Steak Frites! First up, we need to get the steaks ready. Grab your 2 lbs of hanger steaks (or boneless rib steaks if that’s what you have), and sprinkle freshly cracked salt and pepper generously on both sides.
If you can, let those seasoned beauties chill in the fridge for about 35 minutes. Trust me, it makes a difference – the longer they sit, the juicier they become. But hey, if you’re short on time, just season and get ready to cook.
Now, heat 2 tablespoons of vegetable oil in a cast iron skillet over medium-high heat until it’s almost smoking. This is where the magic happens. Once it’s hot enough, place your steaks in the skillet and sear them for about 4 minutes on each side.
We’re aiming for that perfect rare to medium-rare finish, but feel free to adjust the cooking time if you like your steak differently. When they’re done, remove the steaks and set them aside, keeping them warm. You can deglaze the pan with a splash of water, wine, or make a quick sauce if you’re feeling fancy. Personally, I just toss in a dab of butter, and let it melt into a delicious glaze.
Now, onto the frites – because what’s a steak without its crispy counterpart? Start with 6 large potatoes. Peel and slice them into ¼ inch matchsticks. Soak those beauties in cold water for at least 2 hours, or even overnight if you’re feeling ambitious.
This step is essential; it removes excess starch, which is key for that perfect crunch. Once they’re soaked, drain and toss the potatoes with 2 tablespoons of cornstarch. This might feel a bit like a science experiment, but trust me, it’s worth it. Transfer them to a wire rack to dry, or if you’re like me and want to skip a step, just pat them dry with paper towels.
Now, let’s get frying! Heat 4 cups of peanut oil to 330 degrees F, and fry the potatoes in batches for about 3 minutes until they’re partially cooked but not browned.
After draining them on paper towels, raise the oil temperature to 375 degrees F. Fry the potatoes again in batches for 1 to 2 minutes until they’re golden and crispy. This double-frying method is what gives you those fries that stay crunchy even when drizzled with buttery goodness.
Serve them alongside your perfectly cooked steak, and enjoy the fruits of your labor. Just be careful not to burn your tongue while devouring this deliciousness; I’ve learned that the hard way.
Steak Frites Substitutions & Variations
While I love the classic combination of steak and frites, there are plenty of substitutions and variations that can elevate this dish to new heights.
For the steak, try a flavorful ribeye or a tender filet mignon if you want something more luxurious.
When it comes to frites, sweet potatoes make a delicious alternative, offering a hint of sweetness. You can also experiment with different seasonings like garlic or herbs to spice things up.
If you’re in a rush, frozen fries can be a quick substitute. Each variation brings its own twist, making this dish endlessly adaptable!
Additional Tips & Notes
As you prepare your steak frites, keep in mind a few tips that can enhance your dish. First, letting the seasoned steaks rest in the fridge really boosts juiciness.
When frying the potatoes, make certain the oil’s temperature is accurate; this makes a huge difference in crispiness. If you want extra flavor, try adding garlic or herbs to the butter before drizzling it over the steak.
And remember, serving the fries immediately is key to keeping them crispy. Finally, don’t skip the sauce; even a simple deglaze can elevate your meal.
Enjoy every bite—it’s worth the effort!