Steak Frites Recipe
8oz Manhattan Cut Striploin with Peppercorn Demi, Parmesan Fries, Café de Paris Butter
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Ingredients
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Steak and Sauce
Parmesan Fries
Café de Paris Butter
Method
Café de Paris Butter
- 1
Make the butter
In a small bowl, combine softened butter with minced shallot, chopped capers, chopped cornichons, parsley, chives, Dijon mustard, Worcestershire sauce, lemon juice, paprika, salt, and black pepper. Stir thoroughly until evenly mixed. Taste and adjust seasoning. Transfer the compound butter onto plastic wrap or parchment, roll into a log, and chill in the refrigerator until firm (at least 30 minutes). If desired, slice into rounds to serve with the steak.
Parmesan Fries
- 2
- 3
Optional light dusting
If using cornstarch for extra crispness, toss the dried potato sticks with 1 tsp cornstarch until lightly coated. Shake off any excess.
- 4
- 5
Second fry (crisp)
Increase oil temperature to 190–195°C (375–385°F). Fry potatoes again in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels or a rack, immediately season with fine sea salt, then toss with grated Parmesan and chopped parsley while still hot so cheese melts slightly and adheres to fries.
Steak and Sauce
- 6
Bring steak to room temperature and season
Remove the 8 oz striploin from the refrigerator 30–45 minutes before cooking to bring to room temperature. Pat dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper (including the edges). Press the lightly crushed peppercorns into one side of the steak if you want a pepper crust for the demi.
- 7
Sear the steak
Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add 1 tbs neutral oil and swirl to coat. Place the steak in the pan, presentation side down, and do not move for 2–3 minutes to develop a deep crust. Flip and add 1 tbs unsalted butter, crushed garlic clove, and thyme sprig. Tilt the pan and spoon the melted butter over the steak (baste) for another 2–3 minutes for medium-rare (internal temp ~54–57°C / 130–135°F). Adjust time +/- for desired doneness. For thicker steaks or to finish, transfer to a preheated 180°C (350°F) oven for 3–5 minutes as needed. Remove steak to a cutting board and tent loosely with foil; let rest 5–8 minutes before slicing.
- 8
Make the peppercorn demi
While the steak rests, use the same skillet with the fond (brown bits). Reduce heat to medium and add the minced shallot; sauté 1–2 minutes until softened. Pour in the red wine (60 ml) to deglaze, scraping up browned bits; reduce by about half (2–3 minutes). Add beef stock (240 ml) and the lightly crushed peppercorns; simmer until sauce reduces to a thicker consistency (about 6–8 minutes). Stir in 30 ml heavy cream and simmer 1 minute more. Whisk in cold cubed butter (15 g) off the heat, one piece at a time, to finish and slightly thicken the sauce — do not boil after adding butter. Taste and season with salt if needed. Strain through a fine sieve into a small warm sauceboat if you prefer a smooth sauce, or leave with pepper pieces for texture.
- 9
Serve
Slice the rested steak against the grain. Plate steak slices alongside a generous portion of Parmesan fries. Spoon peppercorn demi over or alongside the steak. Add a slice or round of chilled Café de Paris butter on top of the hot steak so it melts, or serve the butter on the side. Garnish fries with extra Parmesan or parsley if desired and serve immediately.