STEAK FRITES RECIPE
Steak Frites Recipe with lemon herb butter is a classic French dish that is absolutely delicious and incredibly easy to make.
Provided by Chef Billy Parisi
Categories Main
Time 27m
Number Of Ingredients 16
Steps:
- Butter: Add the butter to a stand mixer with the paddle attachment and whip on high speed until light and fluffy, about 5-7 minutes.
- Next, add in the rosemary, thyme, green onions, garlic, lemon zest, lemon juice, salt, and pepper until combined. Set aside.
- Fries: Add the fries to a container of cold water and move around with your hands to get some of the starch off.
- Drain and rinse the potatoes again and drain off any excess water.
- Place them in a deep fryer or a pot of oil at 300° for 3 minutes.
- When ready to serve turn the heat to 350° and cook for 3-5 more minutes. Toss with salt in a bowl and serve.
- Steak: Season the steak on both sides with salt and pepper.
- Add the oil to a large frying pan over high heat. Once smoking, add in the strip steak and turn the heat down to medium.
- Add in the thyme, garlic, and butter and cook for 3-5 minutes per side for a medium-rare internal temperature.
- Once you flip the steak over baste the steak until it's done.
- Rest the steak for 3-4 minutes before slicing and serving with some of the butter and fries.
Nutrition Facts : Calories 528 kcal, Carbohydrate 33 g, Protein 25 g, Fat 34 g, SaturatedFat 14 g, Cholesterol 110 mg, Sodium 1227 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
A CLASSIC STEAK FRITES RECIPE
It's true what they say about the food in Paris: It's rich, decadent, and deliciously French. One of the most famously French meals is steak...
Provided by David Zinczenko and Matt Goulding
Categories Dinner
Number Of Ingredients 12
Steps:
- Combine the butter, lemon juice, shallot, garlic, chives, mustard, and Worcestershire in a mixing bowl. Stir to thoroughly combine. Reserve on the countertop. Preheat a grill, grill pan, or cast-iron skillet over high heat. Season the steak all over with salt and plenty of black pepper. Cook the steaks, turning frequently, for about 8 minutes total (depending on the thickness), until well browned on both sides and firm but still easily yielding to the touch. Rest for at least 5 minutes before slicing. Top each steak with one-fourth of the butter, and serve with the hot fries from our Crispy Oven-Baked Fries recipe.
Nutrition Facts : Calories 460
PARISIAN-STYLE STEAK FRITES
When we lived in Geneva, there was a famous restaurant that only served one thing: entrecote. Also known as steak-frites, it's thin-sliced hanger steak cooked to order, covered in the most addictive herb butter sauce I've ever had. People literally line up out the door every night to get in--and this is why. After playing with several bloggers' guesses about the sauce ingredients, including some that involved chicken livers, this combination came pretty darn close to our memory of the experience. Serve with shoestring fries.
Provided by gremlinhill
Categories World Cuisine Recipes European French
Time 34m
Yield 4
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a heavy skillet over medium-high heat. Cook steaks to desired doneness, about 5 minutes per side for medium; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate to rest.
- Place shallots in the skillet and cook until beginning to soften, about 2 minutes. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add broth and anchovy; cook until thickened to sauce consistency, 2 to 3 minutes. Remove skillet from heat; whisk butter in gradually. Stir parsley, chervil, and thyme into the sauce. Puree sauce in the skillet with an immersion blender until smooth.
- Cut steaks into thin slices across the grain; spoon sauce over slices.
Nutrition Facts : Calories 370.4 calories, Carbohydrate 1.5 g, Cholesterol 96.1 mg, Fat 26.4 g, Fiber 0.1 g, Protein 27.8 g, SaturatedFat 12.5 g, Sodium 255.4 mg, Sugar 0.3 g
STEAK-FRITES
In Belgium, steak-frites is practically one word. A steak without a mountain of Belgian fries and a pint of fresh beer is unthinkable. The two signature dishes of Belgium are moules-frites (mussels with fries) and steak-frites. My grandfather Charles, a butcher all his life, always said to choose meat that is marbled with tiny veins of fat.
Provided by Ruth Van Waerebeek
Categories Beef Potato Sauté Quick & Easy
Yield Serves 4
Number Of Ingredients 5
Steps:
- With a sharp knife, make small incisions, about 1 1/2 inches apart in the fat around the outside of each steak.
- Melt 3 tablespoons of the butter in a large heavy skillet or sauté pan over high heat until hot but not smoking. Add the steaks and sear for 1 minute on each side. Reduce the heat to medium. Season the steaks generously with salt and pepper and continue cooking, turning the steaks every other minute, until you see little pearls of blood come to the surface, about 6 to 8 minutes. The steaks should be cooked rare to medium for juicy, tender meat.
- Remove the steaks and place them on warmed plates. Over medium heat, deglaze the pan with the water and swirl in the remaining 2 tablespoons butter. Drizzle these pan juices over the meat and serve at once with fries.
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