Classic Bistro Steak Frites
Indulge in the timeless French bistro experience with this Classic Bistro Steak Frites recipe. Featuring succulent, perfectly seared steaks paired with crispy, golden fries, this gourmet dish brings the essence of Parisian cuisine right to your kitchen. Whether it's a special occasion or a cozy dinner at home, this recipe is sure to impress. Serve with a rich herb-infused butter for an added touch of elegance. Enjoy the harmony of flavors and textures that will transport you to a charming café in France.
4
Servings
375
Calories
14
Ingredients
Ingredients
Russet potatoes
2 1/2 lbs (Scrubbed and cut into fries)
Cornstarch
2 tablespoons (For coating the fries)
Peanut oil
3 quarts (For frying)
Vegetable oil
1 tablespoon (For cooking the steaks)
Boneless strip or rib-eye steaks
2 (1 lb each) (Cut into smaller pieces as needed)
Kosher salt
to taste (For seasoning the steaks)
Fresh ground pepper
to taste (For seasoning the steaks)
Unsalted butter
4 tablespoons (Softened for herb butter)
Medium shallots
2 tablespoons (Minced for herb butter)
Garlic clove
1 (Minced for herb butter)
Fresh parsley leaves
1 tablespoon (Minced for herb butter)
Fresh chives
1 tablespoon (Minced for herb butter)
Salt
1/4 teaspoon (For herb butter)
Ground black pepper
1/4 teaspoon (For herb butter)
Instructions
1
Begin by preparing the potatoes: Cut a thin slice from each of the long sides of each russet potato to create a 'squared' shape. Next, slice the squared potatoes into 1/4-inch planks, then cut these planks into 1/4-inch fries. Rinse the cut potatoes in a large bowl under cold running water until the water runs clear, then cover them with cold water and refrigerate for 30 minutes to up to 12 hours.
2
Once soaked, drain the water and lay the potatoes out on kitchen towels. Dry them thoroughly to remove excess moisture. In a large bowl, toss the dried potatoes with cornstarch until they are well coated. Spread the potatoes on a wire rack set over a rimmed baking sheet, allowing them to rest until a fine white coating forms (about 20 minutes).
3
In a heavy-bottomed 7-quart Dutch oven fitted with a clip-on candy thermometer, heat peanut oil over medium heat until it reaches 325°F.
4
Working in batches, add half of the fries to the hot oil, a handful at a time, and increase the heat to high. Fry the potatoes, stirring occasionally, until they begin to turn from white to a light golden color (about 4 to 5 minutes).
5
Using a slotted spoon, transfer the fries to a thick paper bag or paper towels to drain. Return the oil temperature to 325°F and repeat with the remaining fries. Reduce the heat to medium and allow the fries to cool while you prepare the steaks.
6
For the herb butter, combine all butter ingredients in a medium bowl and mix well. Set aside.
7
In a 12-inch skillet, heat the vegetable oil over medium-high heat until it reaches smoking point. Meanwhile, prepare the steaks: If your steaks are thicker than 1 3/4 inches, slice them horizontally into two thinner cuts; if they are less than that thickness, cut them vertically into smaller, thick steaks.
8
Season both sides of the steaks generously with kosher salt and fresh pepper. Place the steaks in the hot skillet, ensuring there is space between them. Allow them to sear without moving for about 4 minutes until they develop a nice brown crust.
9
Using tongs, flip the steaks and continue to cook until a thermometer inserted into the center registers 120°F for rare to medium-rare (cooking for another 3 to 7 minutes). Transfer the steaks to a large plate, add a dollop of herb butter on top, and tent loosely with foil to keep warm as they rest.
10
Increase the oil temperature in the Dutch oven to 375°F. Add the fries in batches, again in handfuls. Fry until they are golden brown and puffed, about 2 to 3 minutes. Use a slotted spoon to transfer them to another thick paper bag or paper towels to drain excess oil.
11
Return the oil to 375°F and fry any remaining fries, seasoning them with salt right after frying. Serve the crisp, golden fries alongside the juicy steaks, garnished with extra herb butter if desired. Enjoy your delightful Bistro Steak Frites!
Nutrition Information
25g
Fat
30g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Classic Bistro Steak Frites?
Classic Bistro Steak Frites is a timeless French dish featuring succulent seared steaks paired with crispy, golden fries and a rich herb-infused butter.
What kind of potatoes should I use for this recipe?
This recipe calls for 2 1/2 lbs of Russet potatoes, which are scrubbed and cut into fries.
How should the potatoes be cut for the best fries?
Cut a thin slice from each long side to create a squared shape, then slice into 1/4-inch planks and finally into 1/4-inch fries.
Why is it necessary to rinse the cut potatoes?
Rinsing the potatoes in a bowl under cold running water until the water runs clear helps remove excess starch for crispier results.
How long should the potatoes soak in water?
The cut potatoes should be covered with cold water and refrigerated for at least 30 minutes or up to 12 hours.
What is the purpose of using cornstarch on the potatoes?
Tossing the dried potatoes with cornstarch provides a fine white coating that helps them achieve a crispy texture when fried.
How long do the fries need to rest after being coated with cornstarch?
The potatoes should rest on a wire rack for about 20 minutes until a fine white coating forms.
What type of oil is used to fry the potatoes?
The recipe uses 3 quarts of peanut oil for frying the potatoes in a Dutch oven.
What temperature should the oil be for the first fry?
For the first fry, the peanut oil should be heated to 325 degrees Fahrenheit.
How long do you cook the fries during the first stage of frying?
Fry the potatoes for about 4 to 5 minutes until they begin to turn from white to a light golden color.
What is the second frying temperature for the fries?
The oil temperature should be increased to 375 degrees Fahrenheit for the second fry.
How long is the second fry for the fries?
The second fry takes about 2 to 3 minutes until the fries are golden brown and puffed.
When should I salt the fries?
Season the fries with salt immediately after the second frying stage while they are still hot.
What ingredients are in the herb butter?
The herb butter consists of unsalted butter, minced shallots, garlic, fresh parsley, fresh chives, salt, and ground black pepper.
What cuts of steak are recommended?
Boneless strip or rib-eye steaks are the recommended cuts for this bistro-style recipe.
How should I handle steaks that are thicker than 1 3/4 inches?
If steaks are thicker than 1 3/4 inches, you should slice them horizontally into two thinner cuts.
How do I season the steaks?
Season both sides of the steaks generously with kosher salt and fresh ground pepper before cooking.
What oil is used to sear the steaks?
One tablespoon of vegetable oil is used to sear the steaks in a 12-inch skillet.
How long should I sear the steaks on the first side?
Place the steaks in a hot skillet and allow them to sear without moving for about 4 minutes until a brown crust develops.
What is the target internal temperature for rare to medium-rare steak?
The steaks should be cooked until a thermometer registers 120 degrees Fahrenheit for rare to medium-rare.
What should I do after the steaks are cooked?
Transfer the steaks to a plate, add a dollop of herb butter, and tent loosely with foil to rest.
How many servings does this recipe yield?
This recipe is designed to provide 4 servings.
What is the calorie count for one serving?
Each serving of the Classic Bistro Steak Frites contains 375 calories.
How much protein is in each serving?
There are 20 grams of protein per serving in this dish.
What is the fat content per serving?
Each serving contains 25 grams of fat.
How many carbohydrates are in a serving?
There are 30 grams of carbohydrates per serving.
What equipment is needed to monitor the oil temperature?
A clip-on candy thermometer is used with the Dutch oven to monitor the oil temperature accurately.
What size Dutch oven is recommended?
A heavy-bottomed 7-quart Dutch oven is recommended for frying the potatoes.
Can I prepare the herb butter in advance?
Yes, you can mix the butter ingredients in a bowl and set it aside while you prepare the other components.
Is this recipe suitable for a special occasion?
Yes, the description notes it is a gourmet dish perfect for special occasions or a cozy dinner at home.