Recipe: Steak Frites
This recipe may look long, but it isn't complicated, and you'll find Steak Frites are a wonderful comfort food, a filling dinner, and a great food pairing with red wines. You basically use one baking sheet to make both homemade fries and a tasty strip steak. And then you enjoy it with a bottle of french red!
Ingredients
2 boneless strip steaks (approx 1 lb each)
3 large potatoes
1 shallot
1 tbsp fresh parsley
1 tbsp minced garlic
4 tbsp softened butter
Kosher salt and pepper (to taste)
Your favorite oil (at least 6 cups total)
Directions
Preheat oven to 375°F with rack in the middle.
Spray a rimmed baking sheet with cooking spray. Line it with 2 layers of aluminum foil and a sheet of parchment paper on top.
Fill a large bowl filled with cold water and have paper towels ready.
Peel and cut the potatoes into fries (a good size is about 1/4-inch by 1/8-inch by the length of the potato...think shoe string fries)
Cutting fries takes a while, so put them in the bowl of water as you work so they don't dry out or discolor.
Once you're done, transfer the fries from the water to the paper towels to dry.
Pour out the water, dry the bowl, and put the fries back in it.
Add 2 tablespoons of the oil and gently toss to coat.
Arrange the fries on the prepared baking sheet in a single layer.
Bake for about 10 to 12 minutes until the fries can be pierced with a fork (don't flip or stir while they are baking.)
While the fries bake, make the shallot butter by mincing the shallot and parsley and mixing with softened butter, minced garlic, salt, and pepper. (You could also add a little lemon juice and thyme if you'd like!)
To prep the steaks, use a sharp knife to cut off any visible gristle, but leave on the flavor-rich fatty trim.
Season steaks with salt and pepper to taste.
Set the steaks aside and wash and dry the cutting board.
Remove the fries from the oven.
Increase the oven temperature to broil.
Transfer the fries to the cutting board.
Discard the parchment paper, but make sure to leave the 2 aluminum foil layers (this is the key to steak frites.)
Coat the top layer of aluminum foil with 1/2 tablespoon of the oil.
Place the steaks on the baking sheet.
Broil for 4 minutes.
Flip the steaks and broil about 4-6 more minutes longer--At 4 minutes longer, the steak should still be rare in the middle, 6 minutes will be closer medium rare, and by 7 minutes you'll be well done. Cook time depends on the thickness of steak and your preference (but I'd recommend doing this recipe closer to rare for the most flavor!)
Remove steaks from the oven and move to a plate
Carefully remove the top aluminum foil layer from the sheet pan and pour any juices evenly over the steaks.
Leave the last layer of foil on the pan (Again, this recipe is all about the layers and one baking sheet.)
Dollop 2 tablespoons of the butter mixture onto each steak and allow the meat to rest as the butter melts.
Meanwhile, finish the fries by pouring 2 1/2 tablespoons of oil onto the remaining sheet of foil until it is coated evenly.
Put fries back on the baking sheet in a single layer.
Broil for 4 minutes.
Flip or stir using a spatula.
Broil another 2 to 4 minutes, watching carefully, until they are as crisp and as browned.
Sprinkle with salt to taste and serve with the steaks.