Steak Frites Recipe
Recipe information
Make Steak Frites in just 1h . 10 oz. Black Angus Flat Iron Steak, Maitre D'Hotel Butter, Hand Cut Pommes Frites, Pesto & Baby Arugula Salad
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Ingredients
Steak
Maitre D'Hotel Butter
Pommes Frites (Hand Cut Fries)
Pesto & Baby Arugula Salad
Maitre D'Hotel Butter
1. Make compound butter
In a small bowl, combine the softened unsalted butter, finely chopped parsley, lemon zest, lemon juice, minced shallot, kosher salt and black pepper. Mix thoroughly until evenly distributed. Place the mixture on plastic wrap, form into a small log, wrap tightly and refrigerate until firm (at least 30 minutes). If short on time, chill in the freezer 10–15 minutes until set.
Pommes Frites (Hand Cut Fries)
2. Cut and soak potatoes
Cut each peeled russet potato into 1/3-inch-wide sticks. Rinse the cut fries under cold water until the runoff is clear to remove surface starch. Place fries in a bowl of cold water and refrigerate or let stand for 30 minutes to 1 hour to further remove starch and improve crispness.
3. First fry (blanch)
Drain the soaked fries and pat completely dry with kitchen towels. In a heavy pot or deep fryer, heat vegetable oil to 300°F (150°C). Fry the potatoes in small batches for 4–5 minutes until soft but not colored. Remove with a slotted spoon and drain on paper towels. Let rest for at least 15 minutes (can be held at room temperature).
4. Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden brown and crisp, about 2–3 minutes. Remove, drain on paper towels and immediately season with kosher salt while hot.
Steak
5. Bring steak to temperature and season
Remove the flat iron steak from the refrigerator 30–40 minutes before cooking to come to near room temperature. Pat dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.
6. Sear the steak
Heat a heavy skillet (cast iron preferred) over high heat until smoking. Add 1 tablespoon vegetable oil and swirl to coat. Add the steak and sear without moving for 3–4 minutes to develop a deep brown crust. Flip and sear the other side for 3–4 minutes for medium-rare (internal temperature ~130–135°F / 54–57°C). Adjust time +/- for desired doneness.
7. Rest and finish with butter
During the last 1 minute of cooking, add 1 tablespoon of sliced or scooped Maitre D'Hotel butter on top of the steak to melt. Remove steak to a cutting board and rest loosely tented with foil for 5–7 minutes. Slice against the grain and finish with another small pat of the compound butter, allowing it to melt over the slices.
Pesto & Baby Arugula Salad
8. Dress the salad
In a small bowl whisk together the prepared basil pesto, extra-virgin olive oil and lemon juice until smooth. Toss the baby arugula with the dressing just before serving to lightly coat.
9. Finish and plate
Arrange a bed of dressed baby arugula on the plate, place sliced steak alongside, and mound a serving of hot pommes frites next to the steak. Shave Parmigiano-Reggiano over the salad, season with a light pinch of salt and freshly ground black pepper to taste. Serve immediately so fries stay crisp and butter is molten on the steak.
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