Homemade Steak Frites

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.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 1323
• Protein: 58 g
• Carbs: 67 g
• Fat: 83 g

Ingredients

• 4 piece Beef sirloin ( at room temperature )
• 1600 g Potato ( cut into sticks )
• 2000 ml Peanut oil ( for frying )
• 80 g Minimum butter sweet ( cold )
• 4 piece Garlic ( crushed with skin on )
• 4 piece Thyme ( fresh )
• 4 pinch Gray sea salt ( for seasoning )
• 2 pinch Black pepper ground ( at the last moment )

Instructions

1. Preparing the fries

   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. First frying

   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. Searing the meat

   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. Butter basting

   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. Second fry and finishing

   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.

Chef's tips

• 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.

Storage

Consume immediately. Fries do not reheat well as they lose their crispiness.