Steak Frites * Recipe
Seared 8oz Flat Iron Steak, French Fries, Bordelaise, Herb Butter
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Ingredients
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Steak & finishing
Herb Butter (makes about 3/4 cup; use 1 tbsp for plating)
Bordelaise Sauce
French Fries
Method
Herb Butter (make ahead)
- 1
Mix herb butter
In a small bowl, combine softened unsalted butter, chopped parsley, chives, thyme, lemon zest, salt, and black pepper. Mix thoroughly until homogenous. Shape into a log on plastic wrap or place in an airtight container and chill until firm, at least 30 minutes. Reserve 1 tablespoon to finish the steak; store remaining butter for another use.
French Fries
- 2
- 3
- 4
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with kosher salt and a pinch of black pepper. Keep warm in a low oven (200°F / 95°C) on a tray while finishing steak.
Bordelaise Sauce
- 5
Sweat shallots
In a small saucepan over medium heat, melt 1 tablespoon unsalted butter with the optional teaspoon of beef marrow or bacon fat. Add the minced shallots and cook gently until translucent and soft, about 3–4 minutes, without browning.
- 6
Reduce wine
Add the red wine, thyme sprig, and bay leaf. Increase heat to medium-high and reduce the wine until about 1 tablespoon of liquid remains, about 6–8 minutes.
- 7
Finish sauce
Add the beef demi-glace or reduced beef stock and simmer briefly to combine, about 2–3 minutes. Remove thyme and bay leaf. Off heat, whisk in the cold cubed butter to finish the sauce and create a glossy emulsion. Season with salt and a little black pepper to taste. Keep warm (low heat) until plating.
Steak & plating
- 8
Bring steak to room temperature & season
Remove the 8 oz flat iron steak from the refrigerator 30–45 minutes before cooking so it comes close to room temperature. Pat dry on both sides with paper towel. Season both sides generously with kosher salt (approximately 1 tsp total) and 1/2 tsp freshly ground black pepper, pressing seasoning into the meat.
- 9
Sear the steak
Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add 1 tablespoon neutral oil and swirl to coat. Place the steak in the pan and sear without moving for 2.5–3 minutes to develop a deep brown crust. Flip the steak, reduce heat to medium-high, add 1 tablespoon unsalted butter and baste while cooking for another 2.5–3 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time ± for desired doneness.
- 10
Rest steak
Transfer the seared steak to a cutting board and let rest for 5–7 minutes to allow juices to redistribute. During resting, spoon a small amount of the warm bordelaise over the top if desired.
- 11
Slice & finish
Slice the steak against the grain into 1/4-inch thick slices. Arrange slices on a warmed plate. Place about 1 tablespoon of chilled herb butter on the hot steak slices so it melts, and spoon 1–2 tablespoons of warm bordelaise alongside or over the steak. Serve with a generous portion of French fries on the side.