Entrée: France – Steak Frites (Steak and Fries)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 50 min

Cook 30 min

Additional 10 min

Total 1 hr 30 min

Ingredients

Russet potatoes, 700 g (original amount: 2 large potatoes, about 1.5 lb / 700 g), peeled or scrubbed
Distilled white vinegar, 30 mL
Fine sea salt, 18 g, plus additional salt to season
Canola oil, 1,900 g (original amount: 2 qt / 2 L); amount absorbed by food is not specified (estimated edible portion: 1900 g)
Cornstarch, 8 g (optional; original amount: 1 tbsp) (estimated edible portion: 8 g)
Flaky salt, to taste
Fresh parsley, 8 g, finely chopped (optional; original amount: 2 tbsp)
Beef ribeye steak, 560–680 g raw (original amount: 2 steaks, 10–12 oz / 280–340 g each; 1–1.25 in / 2.5–3 cm thick) (estimated edible portion: 620 g)
Kosher salt, 7.2 g
Black pepper, 2.3 g, freshly ground
Canola oil, 14 g (original amount: 1 tbsp)
Unsalted butter, 28 g
Garlic, 9 g (original amount: 3 cloves), lightly crushed
Fresh thyme, 2 g (original amount: 2–3 sprigs) (estimated edible portion: 2 g)
Dry red wine, 60 mL (optional; original amount: 1/4 cup / 60 mL)
Beef stock, 120 mL (optional)
Dijon mustard, 5 g (optional)
Unsalted butter, 14 g (optional; original amount: 1 tbsp), cold

Instructions

1. 1. Cut the potatoes into 6 mm batons. Rinse under cold water until the water runs mostly clear, then soak in fresh cold water for 20–30 minutes. Drain.
2. 2. Bring a large pot of water to a boil with the vinegar and 18 g salt. Add the potatoes, reduce to a gentle simmer, and cook for 6–8 minutes, until just tender at the edges but not falling apart.
3. 3. Drain the potatoes and let them steam-dry in a colander for 2–3 minutes. Spread on a baking sheet and cool completely. If using, toss gently with the cornstarch once the surface is dry. Refrigerate for 30 minutes or freeze for 15–20 minutes.
4. 4. Heat the frying oil in a deep pot to 165°C. Fry the potatoes in batches for 4–5 minutes, until pale and tender but not browned. Drain on a rack or paper towels and cool for at least 20 minutes.
5. 5. Heat the oil to 190°C. Fry the potatoes in batches for 2–3 minutes, until golden and crisp. Drain, season with salt, and toss with parsley if using. Keep warm in a 95°C oven while cooking the steaks.
6. 6. Pat the steaks very dry. Season all over with kosher salt and black pepper. Let stand at room temperature for 30–45 minutes, or at least 15 minutes if short on time.
7. 7. Heat a heavy skillet over medium-high heat until very hot. Add the neutral oil, then the steaks. Sear without moving for 2–3 minutes until a deep crust forms. Flip and sear the second side for 2–3 minutes.
8. 8. Reduce the heat to medium. Add the butter, crushed garlic, and thyme. Tilt the pan and baste the steaks continuously for 60–90 seconds per side.
9. 9. Continue cooking, flipping every 30–45 seconds, until the desired doneness: about 49°C for rare, 52–54°C for medium-rare, or 57°C for medium.
10. 10. Transfer the steaks to a rack or plate, tent loosely with foil, and rest for 5–10 minutes.
11. 11. To make the optional pan sauce, pour off excess fat, leaving about 1 tablespoon and the browned bits. Return the pan to medium-high heat. Add the wine, scrape up the browned bits, and reduce by half, about 1–2 minutes. Add the beef stock and simmer until lightly syrupy, about 2–3 minutes. Remove from the heat and whisk in the Dijon mustard and cold butter until glossy. Season to taste.
12. 12. Slice the steaks against the grain or serve whole. Serve with hot frites. Spoon pan sauce over the steak or top with a pat of butter. Finish the fries with flaky salt and additional parsley if desired. Work in batches to avoid crowding, and keep fries warm in a low oven while the steaks rest.