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Easy Steak Frites

Source of Recipe

From "The New Essentials Cookbook" by America's Test Kitchen


Recipe Introduction

"Steak frites (aka steak with French fries) is an absolute classic and a French bistro staple. To bring this restaurant regular home without the benefit of a commercial deep-fryer or a sous chef, we streamlined the usual frying process. An unusual frying technique—starting the potatoes in cold oil—resulted in crispy exteriors and creamy interiors for our fries without the usual fuss of monitoring the oil temperature and frying the potatoes twice, as is traditionally done. For the steaks, thick-cut boneless strip steaks gave us time to get a nice crust on the exteriors. A quick compound butter dolloped on top of the steaks while they rested made the world's simplest sauce. For the best French fries, we recommend using large Yukon Gold potatoes (10 to 12 ounces each) that are similar in size. We prefer peanut oil for frying for its high smoke point and clean taste, but you can use vegetable oil, if desired. Use a Dutch oven that holds 6 quarts or more for this recipe."

List of Ingredients

â—¦ 4 tablespoons unsalted butter, softened
â—¦ 1 shallot, minced
â—¦ 1 tablespoon minced fresh parsley
â—¦ 1 clove garlic, minced
â—¦ Kosher salt and pepper
â—¦ 2 ½ pounds large Yukon Gold potatoes, unpeeled
â—¦ 6 cups plus 1 tablespoon peanut or vegetable oil
â—¦ 2 (1-pound) boneless strip steaks, 1 ¼ to 1 ½ inches thick, trimmed and halved crosswise


Recipe

Mash butter, shallot, parsley, garlic, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl; set compound butter aside.

Square off potatoes by cutting ¼-inch-thick slice from each of their four long sides; discard slices. Cut potatoes lengthwise into ¼-inch-thick planks. Stack three or four planks and cut into ¼-inch-thick fries. Repeat with remaining potatoes. (Do not place sliced potatoes in water.)

Line rimmed baking sheet with triple layer of paper towels. Combine potatoes and 6 cups oil in Dutch oven. Cook over high heat until oil is vigorously bubbling, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 minutes. Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crispy, 7 to 10 minutes longer.

Meanwhile, pat steaks dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add steaks and cook, turning once, until well browned and thermometer inserted into center registers 120 to 125 degrees (for medium-rare), 4 to 7 minutes per side. Transfer steaks to platter, top each with compound butter, tent with aluminum foil, and let rest for 10 minutes.

Using spider skimmer or slotted spoon, transfer fries to prepared sheet and season with salt. Serve fries with steaks.

Serves 4