Steak Frites Recipe
Frites 6oz. Prime, naturally raised, New York steak with roasted shallot mustard butter, served with French fries
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
HOUSE FAVORITES
Method
HOUSE FAVORITES
- 1
Prepare the French fries: scrub 4 Russet potatoes and cut into evenly sized fries. Soak in cold water for 15-20 minutes to remove starch, then drain and thoroughly dry.
- 2
Heat vegetable oil in a large, heavy pot or fryer to 325-350°F (165-175°C).
- 3
Blanch fries in batches until pale and just tender, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- 4
Increase oil temperature to 375-400°F (190-200°C) for second fry.
- 5
Fry the potatoes again in batches until deeply golden and crisp, 2-4 minutes per batch. Remove to paper towels and immediately season with kosher salt.
- 6
- 7
Make roasted shallot mustard butter: In a small bowl, mash the roasted shallots. Whisk in Dijon mustard and softened butter until smooth. Season with kosher salt and black pepper to taste.
- 8
Cook the steaks: Pat steaks dry and season generously on both sides with kosher salt and freshly ground black pepper. Heat a heavy skillet over high heat with a small amount of oil. Sear steaks 2-3 minutes per side for medium-rare (adjust for desired doneness). Transfer to a plate to rest 5-7 minutes.
- 9
- 10
