Steak Frites & Eggs Recipe
super crispy fries, french onion gravy
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Ingredients
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Steak
Super Crispy Fries
French Onion Gravy
Eggs & Garnish
Method
Super Crispy Fries
- 1
Prep and Soak
Peel (optional) and cut potatoes into 1/3" - 1/2" thick sticks. Place cut potatoes in a large bowl of cold water and soak at least 30 minutes (or up to 2 hours) to remove starch; this improves crispness.
- 2
First Fry (blanch)
Drain and rinse potatoes, then dry thoroughly with a clean kitchen towel. Heat 1.5 cups oil in a heavy pot or deep skillet to 300°F (about gentle bubbling). Fry potatoes in small batches for 4–6 minutes until softened but not colored. Remove to a wire rack or paper towel-lined sheet and cool. Increase oil to 375°F for the final fry later.
- 3
Optional Dusting
If using cornmeal or potato starch, toss cooled fries lightly with 2 tablespoons to help extra crispness just before final fry.
- 4
French Onion Gravy
- 5
Caramelize Onions
While potatoes soak, heat 2 tbsp butter and 1 tbsp olive oil in a heavy skillet over medium heat. Add 2 cups thinly sliced onions, stir to coat, then cook, stirring occasionally, for 20–30 minutes until deeply golden and softened. Add 1 tsp brown sugar about halfway through to encourage browning.
- 6
Build the Gravy
Push onions to the side, add 1 tbsp flour and 1 tsp tomato paste to the pan, stirring to toast the flour a minute. Deglaze with 1/4 cup red wine (or 1/4 cup beef stock) scraping up browned bits. Add 1.5 cups beef stock, 1 tsp Worcestershire sauce and 2 sprigs thyme. Simmer 6–8 minutes until slightly reduced and thickened. Season with 1/2 tsp salt and 1/4 tsp pepper. Remove thyme sprigs and hold warm; if too thick, thin with a few tablespoons of stock.
Steak
- 7
Season and Bring to Room Temperature
Pat steaks dry with paper towels. Season both sides generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature 20–30 minutes while you finish fries and gravy.
- 8
Sear and Finish
Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 2 tbsp vegetable oil. When shimmering, add steaks and sear without moving 2–3 minutes until a deep brown crust forms. Flip and add 2 tbsp butter, 4 sprigs thyme and 2 crushed garlic cloves. Tilt pan and spoon the melted butter over steaks, continue cooking 2–4 minutes for medium-rare (internal temp ~130–135°F), or longer to desired doneness. Transfer steaks to a cutting board and rest 5–8 minutes. Reserve pan juices to stir into the gravy if desired for extra beef flavor.
Eggs & Garnish
- 9
- 10
Finish and Plate
Slice steaks against the grain into strips. On each plate, arrange a generous handful of fries, top with several steak slices, spoon 2–3 ladles of french onion gravy over the steak and fries, and place two sunny-side-up eggs on top or to the side. Sprinkle chopped parsley over everything and serve immediately.