Friday Steak and Frites

Friday Steak and Frites

Few dishes are as timeless and universally beloved as Steak Frites, a classic French bistro favourite that combines the succulent charm of a perfectly cooked steak with the irresistible crunch of golden French fries. Today, we embark on a culinary journey to create the ultimate Steak Frites, a meal that will delight your senses and transport you to a cozy corner of Paris.


For the Steak:

  • 2 Beech Stone Farm steaks
  • Salt and freshly ground black pepper
  • 2 tablespoons of high-heat oil (such as canola or grapeseed)
  • 2 tablespoons of unsalted butter
  • 2 cloves of garlic, crushed
  • Fresh rosemary or thyme sprigs (for extra flavour)

For the Frites:

  • 4 large russet potatoes, peeled and cut into matchstick-sized fries
  • Vegetable oil for frying
  • Salt

For the Béarnaise Sauce:

  • 2 tablespoons white wine vinegar
  • 2 tablespoons dry white wine
  • 2 shallots, finely chopped
  • 2-3 fresh tarragon sprigs, finely chopped
  • 3 egg yolks
  • 1 cup (2 sticks) of unsalted butter, melted
  • Salt and freshly ground black pepper to taste
  • A squeeze of lemon juice


For the Frites (French Fries):

  1. Heat the vegetable oil in a deep fryer or a large, deep, heavy pot to 325°F (160°C).
  2. Fry the potato matchsticks in batches until they are just cooked but not yet golden, about 4-5 minutes per batch. Remove them and drain on paper towels.
  3. Increase the oil temperature to 375°F (190°C) and fry the potatoes again in batches until they turn a golden brown and crispy, about 2-3 minutes per batch. Remove, drain, and sprinkle with salt while still hot.

For the Béarnaise Sauce:

  1. In a small saucepan, combine the white wine vinegar, white wine, shallots, and tarragon.
  2. Reduce over low heat until almost all the liquid is gone, and then let it cool.
  3. In a separate bowl, whisk the egg yolks until they are slightly thickened.
  4. Slowly drizzle in the melted butter while continuing to whisk the yolks.
  5. Add the reduced vinegar mixture, and continue to whisk until the sauce thickens.
  6. Season the sauce with salt, pepper, and a squeeze of lemon juice to taste.

For the Steak:

  1. Take the steaks out of the refrigerator 30 minutes before cooking. This allows them to come to room temperature.
  2. Preheat your grill or a heavy skillet over high heat.
  3. Season the steaks generously with salt and freshly ground black pepper.
  4. Brush the steaks with oil and place them on the hot grill or skillet. Sear for 3-4 minutes on each side for medium-rare, adjusting the time for your preferred doneness.
  5. In the last minute of cooking, add the crushed garlic and herbs to the skillet, along with the butter. Baste the steaks with this aromatic mixture.
  6. Remove the steaks from the heat and let them rest for a few minutes before slicing.

To Serve: Arrange your perfectly cooked Steak Frites on a warm plate, with a generous portion of golden fries on the side. Drizzle the Béarnaise sauce over the steak, or serve it on the side for dipping.

Pair this dish with a glass of your favourite red wine.

Bon appétit!

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