Homemade Steak Frites
Ingredients
- 4 pcBeef sirloin (at room temperature)
- 1,600 gPotato (cut into sticks)
- 2,000 mlPeanut oil (for frying)
- 80 gUnsalted butter (cold)
- 4 pcGarlic (crushed with skin on)
- 4 pcThyme (fresh)
- 4 pinchGray sea salt (for seasoning)
- 2 pinchBlack pepper ground (at the last moment)
Method
A perfectly seared steak with a deep brown crust, basted in foamy butter. The fries are double-cooked for a crunchy exterior and a fluffy center.
- 1
Peel the potatoes and cut into 1 cm thick sticks. Rinse thoroughly in cold water to remove starch, then dry them perfectly in a clean cloth. Moisture is the enemy of crispiness.
- 2
Heat the peanut oil to 150°C. Fry the potatoes for about 8 minutes. They should be tender when pinched but remain pale. Drain and let them cool on a wire rack.
- 3
Take the steaks out 30 minutes before cooking. Heat a cast-iron pan with a drizzle of oil. When smoking, place the meat. Let a crust form for 2 minutes without moving, then flip.
- 4
Add the butter, crushed garlic cloves, and thyme. When the butter foams and smells nutty, baste the meat continuously with a spoon. Remove the meat and let it rest on a board.
- 5
Increase the oil temperature to 190°C. Fry the potatoes again for 2 to 3 minutes until golden and 'singing' (the sound becomes dry). Drain, salt immediately with grey salt, and serve with the meat, adding pepper at the last moment.
Frequently asked questions
How do you get this dish right?
- Never salt the meat before searing; do it during the resting period to avoid drawing out the juices.
- Resting the meat is as important as cooking it: allow for the same amount of resting time as cooking time.
How long does this dish keep?
Consume immediately. Fries do not reheat well as they lose their crispiness.
