French
Steak frites
A classic French brasserie plate of seared entrecôte with crisp double-fried potatoes. A slice of maître d'hôtel butter melts over the hot steak and seasons the frites as they are eaten.
Watch it madeMasterChef World · 10:35
Ingredients
- Entrecôte or ribeye steaks, about 250 g each2
- Bintje or russet potatoes600g
- Beef dripping, duck fat, or neutral frying oil1.5 litres
- Unsalted butter, softened60g
- Flat-leaf parsley, finely chopped1 tbsp
- Lemon juice1 tsp
- Garlic clove, very finely grated1/2
- Shallot, finely chopped1 small
- Fresh thyme2 sprigs
- Sea saltto taste
- Freshly ground black pepperto taste
Method
- Take the steaks out of the refrigerator 45 minutes before cooking, pat them dry, and season generously with sea salt and black pepper.
- Make the maître d'hôtel butter by mixing the softened butter with parsley, lemon juice, grated garlic, a pinch of salt, and a little black pepper; shape into a small log in parchment and chill.
- Peel the potatoes and cut them into even 8 mm batons, then rinse in cold water until the water runs mostly clear.
- Soak the cut potatoes in cold water for 20 minutes, then drain and dry very thoroughly with a clean towel.
- Heat the beef dripping, duck fat, or oil in a deep heavy pan to 150°C.
- Fry the potatoes in batches for 5 to 6 minutes until softened and pale, then lift out and drain on a rack; do not let them brown at this stage.
- Raise the frying fat to 180°C.
- Heat a heavy cast-iron or steel pan over high heat until very hot.
- Add a small spoonful of the frying fat to the steak pan, lay in the steaks, and sear for 2 to 3 minutes without moving until a deep crust forms.
- Turn the steaks, add 20 g of the maître d'hôtel butter, the chopped shallot, and the thyme to the pan, and baste for 2 to 3 minutes for saignant to à point, or until cooked to your liking.
- Transfer the steaks to a warm plate, spoon over the pan butter and shallot, and rest for 6 to 8 minutes.
- Fry the potatoes a second time at 180°C for 2 to 4 minutes until golden, crisp, and audibly crunchy.
- Drain the frites on a rack or paper, season immediately with fine sea salt, and toss gently.
- Serve each steak with a slice of chilled maître d'hôtel butter on top and a generous pile of hot frites alongside.
Common questions
Can I substitute the ribeye or entrecôte with another steak cut for steak frites?
Yes, but choose a well-marbled, quick-cooking cut like strip steak, sirloin, or bavette. Lean cuts work less well because steak frites depends on a juicy sear and a brief, high-heat cook.
How far ahead can I make the maître d'hôtel butter and cut the fries?
The butter can be made up to 3 days ahead and kept chilled, or longer frozen. Cut potatoes are best fried the same day; if needed, keep them submerged in cold water for a few hours, then dry very well.
What are the most common mistakes when making steak frites?
Wet potatoes, overcrowding the pan, and not drying the steak are the biggest issues. Also avoid frying fries too hot the first time, or they’ll brown before they soften. Let the steak rest briefly after cooking.
How should I store leftovers, and can I reheat them well?
Store steak and fries separately in airtight containers in the fridge for up to 2 days. Reheat fries in a very hot oven or air fryer until crisp; rewarm steak gently in a low oven or sliced in a skillet.
What’s the best way to serve steak frites for the right texture and timing?
Serve immediately after cooking, with the steak topped by a slice of chilled maître d'hôtel butter so it melts on contact. Fry the potatoes last, season them right away, and plate everything hot so the fries stay crisp.