Steak & Frites Recipe
grilled 10oz AAA Atlantic beef striploin, truffle butter, frites, peppercorn jus
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.
Beef and Finishing
Frites
Peppercorn Jus
Method
Beef and Finishing
- 1
Temper and season steak
Remove the steak from the refrigerator 30–45 minutes before cooking to bring it toward room temperature. Pat dry with paper towels. Season both sides generously with kosher salt and then with freshly ground black pepper just before cooking.
- 2
Sear and grill
Preheat a heavy skillet (cast-iron) over high heat or preheat a grill to high. Add 1 tablespoon neutral oil to the skillet and heat until shimmering and faintly smoking. Place the steak in the pan and sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. If the steak is thick, reduce heat to medium-high and continue cooking, flipping every 1–2 minutes, until the internal temperature reaches: 125°F (52°C) for medium-rare or 135°F (57°C) for medium. For a 10 oz striploin about 1.25–1.5” thick, expect ~6–9 minutes total after searing depending on desired doneness. Use an instant-read thermometer for accuracy.
- 3
Rest and finish with truffle butter
Transfer the steak to a warm plate or cutting board and tent loosely with foil. Let rest 6–8 minutes to allow juices to redistribute. Meanwhile, mix the 2 tablespoons room-temperature butter with 1 teaspoon truffle oil (or truffle paste) and 1 teaspoon finely chopped parsley. After resting, top the steak with the truffle butter so it melts over the steak just before serving.
Frites
- 4
Cut and soak
Peel (optional) and cut potatoes into classic frites: about 1/3”–1/2” (8–12 mm) thick sticks. Place cut potatoes in a large bowl of cold water with 1 tablespoon salt and 1 teaspoon white vinegar and refrigerate for at least 30 minutes (or up to 2 hours). This removes excess starch and improves crispness.
- 5
Dry and par-cook
Drain the potatoes and rinse under cold water until water runs clear. Thoroughly dry on kitchen towels—moisture will cause oil splatter and soggy fries. For frying: heat oil in a heavy-bottomed pot to 325°F (163°C) and blanch potatoes in batches for 4–5 minutes until just tender and pale; remove to a rack to drain and cool. For oven method: toss dried fries with 1–2 tablespoons neutral oil and spread on a baking sheet; bake at 425°F (220°C) for 10–15 minutes until slightly softened but not browned, turn and cool.
- 6
Final fry and season
For frying: increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden-brown and crisp. Drain on paper or a rack, immediately season with salt and pepper. For oven method: return fries to 425°F (220°C) and roast 8–12 more minutes, turning once, until golden and crisp, then season with salt and pepper.
Peppercorn Jus
- 7
Sauté shallot and deglaze
In a small saucepan over medium heat, melt 1 tablespoon butter. Add the minced shallot and sauté until softened and translucent, about 2–3 minutes, without browning. Add the lightly crushed peppercorns and cook 30 seconds to release aroma. Pour in the red wine and scrape any browned bits from the pan; simmer until the wine is reduced by about two-thirds (2–3 minutes).
- 8
Add stock and finish
Add the demi-glace or concentrated beef stock (120 ml) and Worcestershire sauce. Reduce gently until sauce coats the back of a spoon and is slightly thickened, about 4–5 minutes. Stir in 1 teaspoon heavy cream if using to smooth the sauce. Taste and adjust salt (about 1/4 tsp) and pepper. Keep warm until plating.
- 9
Optional strain
If you prefer a smooth jus, strain through a fine-mesh sieve into a warmed container and press the solids to extract flavor; return to saucepan to keep warm.