Steak Frites Recipe

Name: Lussmanns Brasseries Steak Frites Recipe
Cook time: 1 h
Total time: 1 h
Yield: 1 servings
Cuisine: French
Ingredients: 150 g onglet (hanger steak), trimmed; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs neutral oil with high smoke point (vegetable or canola); 10 g butter; 1 each garlic clove, lightly crushed; 1 each fresh thyme sprig; 300 g floury potatoes (e.g., Russet), peeled; 500 ml cold water (for soaking); 1 tsp fine sea salt; 1 tsp vinegar (optional, for soaking); 400 ml peanut oil or vegetable oil (for frying); 0.5 tsp finishing salt (sea salt or fleur de sel); 1 tbs fresh parsley, finely chopped; 1 each lemon wedge; 2 tsp aioli or Dijon mustard (for serving)

Inspired by Lussmanns Brasserie

Time1h

Serves1

(150g onglet) Outdoor reared, native breed, grass fed

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Ingredients

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Steak

5.29 oz (150 g) onglet (hanger steak), trimmed

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbs neutral oil with high smoke point (vegetable or canola)

1/3 oz (10 g) Butter

1 each garlic clove, lightly crushed

1 each fresh thyme sprig

Frites (French fries)

10.6 oz (300 g) floury potatoes (e.g., Russet), peeled

2 1/8 cup (500 ml) cold water (for soaking)

1 tsp fine sea salt

1 tsp vinegar (optional, for soaking)

1 2/3 cup (400 ml) peanut oil or vegetable oil (for frying)

1/2 tsp finishing salt (sea salt or fleur de sel)

Optional garnish & sauce

1 tbs fresh parsley, finely chopped

1 each lemon wedge

2 tsp aioli or Dijon mustard (for serving)

Method

Frites (French fries)

Prepare and soak

Peel the potatoes and cut into 8 mm (about 1/3 inch) batons for classic frites. Place cut potatoes in a large bowl and cover with cold water. Add the optional 1 tsp vinegar to help the exterior stay firm. Refrigerate/soak for at least 30 minutes and up to 2 hours to remove surface starch.

Dry and first fry (blanch)

Drain the soaked potatoes and thoroughly pat dry with clean kitchen towels or paper towels — moisture will cause oil splatter. Heat the frying oil in a heavy-bottomed pan or deep fryer to 140°C (285°F). If you don't have a thermometer, heat until small bubbles form around a piece of bread but oil is not smoking. Fry the potatoes in batches for 4–5 minutes until they are soft but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels.

Final fry and season

Increase the oil temperature to 190–200°C (375–400°F). Return fries in small batches and fry for 2–3 minutes until golden and crisp. Drain on paper towels, immediately toss with 1/2 tsp finishing salt and the chopped parsley if using. Keep warm in a low oven (90–100°C / 200°F) while you cook the steak.

Steak

Bring steak to room temperature and season

Remove the 150 g onglet from refrigeration 20–30 minutes before cooking so it comes close to room temperature. Pat dry with paper towel. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; press the seasoning into the meat.

Sear and baste

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tbs neutral oil and swirl. Place the onglet in the pan and sear without moving for 2–2.5 minutes to develop a deep crust. Flip and add 10 g butter, the crushed garlic clove and a thyme sprig. Tilt the pan and spoon the melted butter, garlic and thyme-infused juices over the steak (basting) for another 2–2.5 minutes for medium-rare (internal temp ~55–57°C / 130–135°F). Adjust time ±30–60 seconds for thinner/thicker pieces or desired doneness.

Rest and finish

Transfer the steak to a cutting board and rest for 5–7 minutes loosely tented with foil. This allows juices to redistribute. Just before serving, squeeze a little lemon over the steak if desired and slice across the grain into 1 cm slices.

Plating & serving

Arrange the sliced onglet on a warm plate beside a generous portion of hot frites. Add a dollop of aioli or a smear of Dijon mustard on the plate for dipping. Scatter a few extra pinches of finishing salt over the fries and a light sprinkle of chopped parsley. Serve immediately while steak is warm and frites are crisp.