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Steak Frites
France
The dish on every Parisian brasserie menu. The quality of the frites is how Parisians judge a restaurant.
The Parisian bistro benchmark — a perfectly cooked entrecôte steak with golden, twice-fried chips and sauce béarnaise. Deceptively simple, endlessly satisfying.
Prep
15 mins
Cook
20 mins
Difficulty
Medium
Calories
455 kcal
Serves
2
Calories are an estimate based on ingredients used
Ingredients
2entrecôte or ribeye steaks, 250g each
4large potatoes, cut into frites
sunflower oilfor frying
50gbutter
2 clovesgarlic
thymeto flavour
sauce béarnaiseto serve
Method
1
Fry chips at 150°C for 5 minutes. Drain. Let them cool.
2
Season steaks. Sear in butter with garlic and thyme, 3 minutes each side for medium rare. Rest 5 minutes.
3
Refry chips at 190°C for 3 minutes until golden. Season.
4
Serve steak with chips and béarnaise.
Chef's Tip
The double-fry is essential — the first fry cooks, the second fry crisps.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.