Steak Frites

Name: Steak Frites
Yield: Serves 4
Cuisine: French
Ingredients: 2 1/2 pounds, russet potatoes (about 4 large), scrubbed, sides squared off and cut lengthwise into 1/4-inch by 1/4-inch fries (see illustration below); 2 tablespoons, cornstarch; 3 quarts, peanut oil for frying; 1 tablespoon, vegetable oil; 2 , boneless strip or rib-eye steaks (1 pound each), cut in half (see photo below); , Kosher salt and ground black pepper; 4 tablespoons, unsalted butter, softened; 1/2 , medium shallot, minced (about 2 tablespoons); 1 clove, garlic, minced or pressed through a garlic press (about 1 teaspoon); 1 tablespoon, minced fresh parsley leaves; 1 tablespoon, minced fresh chives; 1/4 teaspoon, table salt; 1/4 teaspoon, ground black pepper

5 comments

Appears in Cook's Illustrated January/February 2007, America's Test Kitchen TV

A good rendition of this bistro standard is hard to find in American restaurants. Short of flying to Paris, how could we reliably enjoy this French classic?

SERVES4

TIME1½ hours, plus 30 minutes chilling and 20 minutes resting

has video

WHY THIS RECIPE WORKS

To create the steak frites recipe of our Parisian dreams, we first determined that the fries needed to be cooked in two batches, a procedure that minimizes the drop in oil temperature that naturally occurs when potatoes are added to frying ...

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