MASTERING THE STEAK FRITES
- November 8, 2020
- 0 Comment(s)
DIY French Recipe: Steak Frites
There is something special about having a delicious, perfectly prepared steak with your loved ones on a Sunday night. I absolutely love Sundays because it’s when I have a little extra time. I often find recipes that I want to make but don’t have time to put the extra effort in on a weeknight. So, Sunday is the day I like to make those extra special dinners. Sometimes I have something planned or sometimes I just dive into my fridge and make something out of whatever is in there. It’s a great time to experiment with flavors or try your own spin on an old recipe. These moments are the perfect way to relax and take some time for yourself. I find cooking calming as you can turn your brain off and just enjoy the amazing smells. As an added bonus, you get to enjoy a delicious dinner when you are done! This recipe is one of my tried-and-true favorites. It requires a little bit of forethought, but it is worth it. If you are looking for a classic steakhouse inspired recipe that will make your family swoon, try out these steak frites!
Photo Via Robb Report
The first order of business is to be sure you are getting the right cut of steak. You can get either a T-bone or a porterhouse which are similar but definitely different. They both come from the short loin but the porterhouse is going to have a larger portion of tenderloin. The key to a juicy steak is the marbling. This is the amount of fat that is distributed throughout the meat. Don’t skip out on making sure you have a good steak! A good cut of meat is the best way to elevate your steak from sub-par to divine. As for this recipe, the steps may seem daunting, but they are not! This recipe is really just butter and meat, but just make sure you have plenty of time. Trust me, it is worth the wait!
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- 2 porterhouse steaks, 1 pound each
- 1 pinch salt
- 1 stick unsalted butter
- 1 1/2 tablespoons fresh parsley, chopped
- 1/2 teaspoon minced garlic
- 1 teaspoon minced shallot
- 1 pinch Freshly ground white pepper
- 1/2 fresh lemon
- 1 splash Oil
Our favorite cast-iron skillets
- The day before you plan to cook the steaks, place them on a cooling rack set over a tray. You want to catch the drips! If you forget to set the steaks out the day before, you can set them out at least 6 hours before you plan on cooking them.
- After about 6 hours, season both sides of the steaks with salt. Put them back into the fridge uncovered until an hour before you want to cook them. Take them out and let them warm to room temperature.
- Take the butter out of the refrigerator and allow it to soften at room temperature. Meanwhile place the garlic, shallot, and parsley into a mortar. Using the pestle bruise, crush, and pulverize the aromatics until they are mushy.
- Place the butter into a small mixing bowl and smear it around with a rubber spatula. Add the aromatics, a few drops of lemon juice, a pinch of salt, and a few grinds of white pepper. Add the butter to the mixture and whip until smooth. It should be all one shade of green with no streaks!
- You can either refrigerate the butter in the bowl or you can roll it up in parchment pepper, then foil and twist the ends to form a round log. The foil allows the ends to stay sealed.
- When you are ready to cook the steaks, season both sides with fresh ground black pepper. Place a cast-iron skillet over medium-high heat.
- Add oil to the pan, just enough to coat the bottom. When the oil is hot add the steak. Cook the steak on both sides until it is very brown and caramelized.
- Remove the steak from the pan when it has reached one temperature below where you like. For example, if you want it cooked medium then cook the steak to medium-rare. Remove the steak to a sheet tray.
- Cook the second steak in the same fashion. Both steaks can be cooked up to an hour in advance and left to sit at room temperature. Do not refrigerate them.
- In your oven place the top rack about 8 to 10 inches from the broiler. Heat the broiler.
- Using a filet knife cut the meat from each side of the bone then slice the meat into smaller bite-size pieces. Reassemble the steaks on the sheet tray. Smear each steak with some softened maitre d’butter then place a small glob on each steak.
- Place the steaks under the broiler just long enough to melt the butter and heat the steaks through. Serve.
If you try out this recipe, make sure you share it with us! Post on instagram and tag @OuiPlease!
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Recipe Cred Food52