French · Dinner
Pan-Seared Steak with Herb Butter and Fries
Steak Frites
The Parisian bistro standard, pan-seared entrecôte with maître d'hôtel butter and golden hand-cut fries.
$$$
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
1240Calories
52gProtein
78gFat
68gCarbs
1gSugar
6gFiber
680mgSodium
110mgChol
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Instructions
1
Prep
Mash softened butter with parsley, garlic, lemon juice, and salt; chill until firm. Rinse potato batons in cold water, drain, and pat completely dry. Pat steaks dry and season both sides with salt and pepper.
2
Fry 1
Heat oil to 140°C. Blanch potato batons in batches for 5–6 minutes until soft but pale, drain on paper towel. While fries cool, raise oil temperature to 190°C.
3
Fry 2
Fry blanched potatoes at 190°C for 3–4 minutes, turning occasionally, until deep golden and crisp. Drain on paper towel and salt immediately.
4
Sear
Heat a large dry heavy pan over high heat until smoking. Sear steaks 3 minutes on first side until a deep crust forms. Flip and sear 2–3 minutes for medium-rare doneness. (You may need to cook steaks sequentially or use two pans.).
5
Rest and plate
Rest steaks 5 minutes on warm plates. Top each with a slice of herb butter and serve alongside the golden fries.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) entrecôte steak
- 2 large Maris Piper or russet potatoes (700g / 24.7 oz)
- 60g (2.1 oz) unsalted butter
- 2 tbsp flat-leaf parsley
- 2 garlic cloves
- 1 tsp lemon juice
- 1 L (4 cup) neutral oil
- 1 tsp sea salt flakes
- 0.5 tsp black pepper