Steak Frites (Steak and Chips) is a traditional French recipe for a classic brown sauce made with onions fried in butter to which white wine and meat stock are added before being reduced. The full recipe is presented here and I hope you enjoy this classic French dish of: Steak and Chips (Steak Frites).
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Steak Frites or Steak and chips in English is an iconic dish combines a juicy steak with crispy chips (fries) for an explosion of flavour. Simple, tasty, and timeless, it's a hit in both brasseries and home kitchens. It's so much a part of classic French cuisine that it's counted amongst the national dishes of France.
Ingredients:
For the steak:
2 steaks (ribeye, sirloin, or fillet)
1 tbsp olive oil
20g butter
Salt and freshly-ground black pepper, to taste
For the Chips:
3 potatoes (you want starchy, floury varieties with a low water content eg. Maris Piper, King Edward, Rooster, Agria)
1l frying oil
Salt
Method:
Begin with the chips: Peel and cut the potatoes into sticks about 1cm wide and about 7mm thick. Rinse them in cold water to remove the excess starch, then dry them with a clean cloth.
Heat the oil to 160°C and par-fry the chips for 5 minutes. Remove from the fryer, drain on kitchen paper and let them rest. Increase the oil temperature to 180°C and fry again until golden brown and crispy. Immediately season with salt.
Cooking the steak: Remove the meat from the refrigerator 30 minutes before cooking. Set a frying pan over medium-high heat. Once hot add the oil then season the meat on both sides with salt and freshly-ground black pepper. Add to the pan then sear the steaks to your desired doneness:
Rare: 1 minute per side
Medium-rare: 2 minutes per side
Medium: 3 minutes per side
Well-done: 4 minutes per side
Add the butter at the end of cooking and baste the meat with it. Remove from the pan and let the steaks rest for 5 minutes before serving.
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