Steak frites
The Paris bistro classic: seared steak, shallot butter and double-cooked chips
Steak frites is the backbone of the Parisian bistro and brasserie menu, ordered at a zinc-topped table at lunchtime with a green salad and a dab of Dijon. A thick entrecôte or bavette is seared hard in a very hot pan, rested, then topped with a melting coin of shallot and parsley butter, while chips cooked twice come out crisp outside and fluffy within. In France the steak is usually served rare (saignant) or medium-rare (à point); because this is a whole-muscle cut, the inside can safely be pink as long as the outside is well seared, but cook it to your taste using the guide in the steps. Chef's tip: take the steak out of the fridge 30 minutes before cooking and salt it just before it goes in the pan, for an even, crusty sear.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 2
Ingredients
For the shallot butter
- 1 ¾ oz soft salted butter
- 1 shallotvery finely chopped
- 1 tbsp flat-leaf parsleyfinely chopped
- 1 tsp lemon juice
For the chips
- 1 ½ lb starchy potatoes (Maris Piper or bintje)peeled and cut into 1 cm batons
- 6 ¼ cups sunflower or groundnut oilfor deep-frying
- 1 tsp fine salt
For the steak
- 2 entrecôte (rib-eye) or sirloin steaks, 2.5 cm thickabout 250 g each
- 1 tbsp sunflower oil
- 1 tsp flaky salt
- ½ tsp black peppercoarsely ground
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Method
0/7 doneStep 1: Mash 1 ¾ oz soft salted butter with 1 shallot, 1 tbsp flat-leaf parsley and 1 tsp lemon juice, roll into a log in cling film and chill until firm.
20 minStep 2: Rinse 1 ½ lb starchy potatoes (Maris Piper or bintje) in cold water until it runs clear, then dry them very well on a clean tea towel. Take the steaks out of the fridge.
Step 3: Heat 6 ¼ cups sunflower or groundnut oil in a deep, heavy pan, no more than a third full, to 300°F. Fry the chips in two batches until soft and pale but not coloured, then drain on kitchen paper.
7 minStep 4: Raise the oil to 350°F and fry the chips again in batches until deep golden and crisp. Drain and toss with 1 tsp fine salt. Don't skip the first fry: that is the usual reason chips come out brown outside and raw inside.
4 minStep 5: Heat a heavy frying pan over a high heat until smoking. Rub 2 entrecôte (rib-eye) or sirloin steaks, 2.5 cm thick with 1 tbsp sunflower oil and season with 1 tsp flaky salt and ½ tsp black pepper.
Step 6: Sear the steaks without moving them, then turn once. For a 2.5 cm steak allow roughly 2 minutes per side for rare (springy, 122°F in the centre), 3 minutes for medium-rare (131°F), 4 for medium (140°F) and 5–6 for well done (158°F, firm).
6 minStep 7: Rest the steaks on a warm plate for 5 minutes so the juices settle, then serve with a slice of the shallot butter melting on top and the chips alongside.
5 min
Nutrition per serving
- Calories
- 1050 kcal
- Protein
- 56 g
- Carbs
- 60 g
- Fat
- 64 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does steak frites take?
- About 65 minutes in total: 30 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of soft salted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of shallot?
- Half an onion per 2 shallots.
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