TABELIAAUTHENTIC RECIPE
Steak Frites
An emblem of Parisian bistros: hard-seared steak with generous golden, twice-fried potatoes. Parsley butter, beurre maître d'hôtel, is the sole sauce. Meat doneness and frying-oil temperature are the two basic skills that determine everything.
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Ingredients (2 servings)
- Beef sirloin or ribeye steakEach 1 steak weighs 200–250 g and is about 2.5 cm thick. Remove from the refrigerator 30 minutes before cooking to come to room temperature.2 steaks
- PotatoesUse floury potatoes such as Danshaku. Peel, cut into 1 cm sticks and soak to remove starch.600 g
- Frying oilUse heat-tolerant oil such as sunflower or rice bran. Reserve 1 tbsp for searing steak.1.5 L
- Unsalted butter60 g at room temperature for maître d'hôtel butter, 20 g for basting steak.80 g
- Flat-leaf parsley2 tbsp finely chopped, for maître d'hôtel butter.1 bunch
- Fresh lemon juiceFor maître d'hôtel butter.10 ml
- GarlicLightly crush with skin on; for basting.2 cloves
- Fresh thymeFor basting; omitting it lightens the flavor.2 sprigs
- Salt1/2 tsp for steak, a pinch for butter, and some for finishing fries.1 tsp
- Black pepperCoarsely ground0.5 tsp
Method
Make maître d'hôtel butter
- 1 Finely chop parsley to make 2 tbsp.
- 2 Put 60 g softened room-temperature butter in a bowl and evenly mix with parsley, 2 tsp lemon juice and a pinch of salt using a spatula.
- 3 MeanwhileWrap the butter in plastic wrap as a 3 cm log and refrigerate until firm; it sets during subsequent work.
Temper the steak
- 1 Remove steak from the refrigerator, pat dry, place on a tray and leave at room temperature for 30 minutes.
- 2 Cooking with a cold center can brown only the outside while leaving the inside raw.
- 3 Prepare the fries in the next step during this time.
Cut and soak potatoes
- 1 MeanwhilePrepare the fries while the steak comes to room temperature.
- 2 Peel potatoes and cut into 1 cm sticks.
- 3 Soak in cold water for 10 minutes to remove starch.
- 4 Drain and dry completely with paper towels. Residual water causes oil splashes and prevents crisp frying.
First fry at low temperature
- 1 Pour frying oil into a deep pot and heat to 130–140°C.
- 2 Add potatoes in 2 batches and fry for 6–7 minutes without coloring.
- 3 Transfer to a rack when still pale outside but cooked through so a skewer passes easily.
Ready when
A dry chopstick tip should release small, slowly rising bubbles.
Caution
Above 150°C, the first fry colors the potatoes and they scorch in the second. Adjust heat frequently while watching the bubbles.
Adding everything at once drops the temperature sharply and makes them greasy. Always use 2 batches.
Rest the potatoes
- 1 Spread the fried potatoes on a rack and rest at least 10 minutes to cool slightly.
- 2 Resting settles their internal moisture so the second fry crisps the surface.
Sear and baste the steak
- 1 Cook the steak.
- 2 Blot released moisture and season both sides with 1/2 tsp salt and black pepper.
- 3 Heat 1 tbsp frying oil in a heavy pan over high heat and add steak when a faint smoke rises.
- 4 Cook untouched for 1.5–2 minutes and turn once deeply browned.
- 5 Add 20 g butter, 2 lightly crushed garlic cloves and 2 thyme sprigs; tilt the pan and spoon melted butter over the meat, basting for another 1.5–2 minutes. Light springiness under finger pressure indicates medium-rare.
Rest the steak
- 1 Transfer the cooked steak to a warm plate, loosely cover with foil and rest for 5 minutes.
- 2 Resting settles the juices so they do not run out when cut.
Second fry at high temperature
- 1 MeanwhileDo the second, high-temperature fry while the steak rests.
- 2 Raise the frying oil to 180–190°C.
- 3 Fry the potatoes in 2 batches for 2–3 minutes.
- 4 They are done when golden all over and make a dry rustling sound on the rack.
- 5 Salt while hot.
Ready when
A chopstick tip should release vigorous bubbles.
Caution
Keep wet items away from hot oil. The first fry has dried the potatoes, but check that racks and chopsticks are dry.
Residual heat deepens the color: lift them just before the desired shade.
Plate steak and fries
- 1 Plate steak on a warm plate and top with a 1 cm slice of chilled maître d'hôtel butter, flavored with parsley and lemon.
- 2 Add a generous serving of fries.
- 3 Serve as the butter starts melting in the meat's residual heat.
About this dish
Steak frites symbolizes Parisian bistros and brasseries. In the 19th century, as eateries serving city workers quick hot meals spread, the simple pairing of grilled meat and fried potatoes became established.
Order it in a lunchtime bistro and the server always asks how the meat should be cooked: bloody saignant or moderate à point. Diners answer without hesitation because doneness preferences are part of their food identity. A mound of fries and, at most, green salad accompany it. A pat of parsley butter as the sauce is the classical form.
It remains among the most widely ordered staples of French dining out. Relying on ingredients and basic technique rather than the elaborate craft of starred restaurants, it continues to occupy the heart of bistro culture.
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