Steak frites is a simple dish originating from France and Belgium, and it is basically just steak and French fries. 🙂 Since it is so simple, you want a really good steak and really good fries. I used ribeye and I cooked them my favorite way to cook steak, which is to sous vide them at 132 for 2 hours and then sear them in the hottest pan you can get. If you are interested in sous vide, check out my favorite item links for the machine I have. My husband bought it and before I tried it I was skeptical I’d use it very much and it ended up being one of my most used items. It just makes it so easy to make perfectly cooked meat.
I used a carbon steel pan to sear these, which I will also link to. The pan get seasoned as you use it, like cast iron, and it can get very hot and get a great sear. I added some salt, pepper and season salt to the steak before I bagged it and seasoned with more salt at the end along with a pat of butter.
When making homemade fries, I double fry because it makes it much easier to finish up your fries when you are finishing your other components. It also makes them have a great texture. I served this with a cheater garlic aioli which takes a minute to make and is SO good as a dip for the fries. Enjoy!
Steak Frites
Ingredients
For the steaks:
- 4 good quality steaks I used ribeye
- salt, pepper, season salt
- oil for searing
For the fries:
- 5 russet potatoes peeled, sliced and placed into a bowl of water for 30 mintues
- salt or season salt
For the aioli:
- 3/4 cup mayo
- 2 tbsp olive oil
- 2 garlic cloves minced
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1/2 tsp lemon juice
Instructions
- If you will be using sous vide to cook the steaks set your water bath to 132 for medium rare or 135 for medium. Bag the steaks with seasonings and sous vide for 2-3 hours. You can also pan fry or grill the steaks. When done, dry them well and heat a heavy duty pan over very high heat with a tbsp of oil until fully smoking. Add the steak and sear without moving until a deep color forms and there is a crust. The steak should be about 130-140 for medium rare and 140-145 for medium. Rest for 10 minutes then serve with butter.
- Peel and slice the potatoes and put into a bowl of cold water for 30 minutes then drain and rinse and dry on paper towels. Heat oil to 300 degrees and fry in batches for 3-4 minutes at 300. You don't want them to brown, you are just precooking the potatoes. Drain on paper towels and when cool, line them up on a sheet tray and freeze until you are ready to use.
- When ready, heat oil to 350 and add frozen fries in batches and fry until golden. Drain on paper towels and season with salt or season salt.
- For the aioli – combine ingredients in a bowl and adjust the salt and lemon. Serve on the side.
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