Jul 14 2026
Restaurants›O'Brien's Oyster Bar & Seafood Tavern›Steake Frites Recipe

Steake Frites Recipe

Inspired by O'Brien's Oyster Bar & Seafood Tavern
Time1h
Serves4

Grilled Sirloin, bourbon sauce served with French fries.

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Ingredients

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For the Sirloin

For the Bourbon Sauce

For the French Fries

Method

Prepare the French Fries

  1. 1

    Cut the Potatoes

    Peel the russet potatoes and cut them into thin strips, about 1/4 inch thick.

  2. 2

    Soak the Potatoes

    Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.

  3. 3

    Dry the Potatoes

    Drain the soaked potatoes and pat them dry with paper towels.

  4. 4

    Heat the Oil

    In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

  5. 5

    Fry the Potatoes

    Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes per batch. Remove with a slotted spoon and drain on paper towels.

  6. 6

    Season with Salt

    While the fries are still hot, season with salt to taste.

Cook the Sirloin Steak

  1. 7

    Preheat the Grill

    Preheat your grill to medium-high heat.

  2. 8

    Season the Steak

    Rub the sirloin steaks with olive oil, salt, black pepper, and garlic powder on both sides.

  3. 9

    Grill the Steak

    Place the steaks on the grill and cook for about 4-5 minutes per side for medium-rare, or until your desired doneness is reached.

  4. 10

    Rest the Steak

    Remove from the grill and let the steaks rest for 5-10 minutes before slicing.

Make the Bourbon Sauce

  1. 11

    Sauté the Shallots

    In a saucepan over medium heat, melt the butter and sauté the finely chopped shallots until translucent, about 2-3 minutes.

  2. 12

    Add Bourbon

    Carefully add the bourbon whiskey to the pan, allowing it to simmer and reduce by half, about 5 minutes.

  3. 13

    Stir in Soy Sauce and Brown Sugar

    Add the soy sauce and brown sugar to the reduced bourbon, stirring until combined.

  4. 14

    Finish with Cream

    Pour in the heavy cream and let the sauce simmer until it thickens slightly, about 3-5 minutes. Stir in chopped parsley before serving.

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