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.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.).
Rest and plate
Rest steaks 5 minutes on warm plates. Top each with a slice of herb butter and serve alongside the golden fries.
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