No meal is more emblematic of the Parisian bistro than steak-frites. This includes a simple preparation of grilled entrecôte (which can be a variation of beef cuts, but is typically from the ribs) served alongside a heaping pile of fries. Different restaurants have applied their unique touch to steak-frites, such as the famed secret green sauce at Relais de l'Entrecôte, but at the end of the day, the dish requires nothing more than a quality steak and a bit of salt and pepper.
Achieving restaurant-like fries at home can be a challenge, especially when you opt to bake instead of fry. If you follow two key steps, it's foolproof. First off, you need to soak the uncooked, peeled potatoes in cold water for ten minutes or so. This extracts some of the milky starch from the potatoes and creates a crisp fry rather than a soggy one. Secondly, parboiling the potatoes before roasting them ensures a tender, pillowy inside.
In this recipe, I used skirt steak, which will take less time to reach medium-rare than a large rib-eye cut. Cook your steak according to desired doneness. It's also important to bring your steak to room temperature (taking it out of the fridge about an hour or so before cooking) so it cooks evenly.
Top your fries with some coarse sea salt and fresh parsley, and give you steak a dab of good butter just before serving. Lastly, pour yourself a glass of Bordeaux and dig in comme les français!
1 pound yukon gold potatoes, peeled
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 1/2 tablespoons canola oil
1 pound entrecôte (rib-eye, strip steak, or cut of your choice)
Preheat oven to 450ºF. Soak potatoes in cold water for at least 10 minutes. Drain. In a large saucepan, cover potatoes with fresh cold water. Bring to a boil and cook 10 minutes. Drain. Once cool, cut potatoes into 1/4-inch matchsticks; rinse in cold water and dry completely. On a baking sheet, toss potatoes with olive oil, salt and pepper. Roast, stirring occasionally until just crisp, about 30 minutes.
Meanwhile, in a skillet over medium-high heat, heat canola oil until it begins to shimmer, but not smoke. Liberally season steak with salt and pepper. Add to skillet. Sear, undisturbed, until blood starts to pool in the center of the steak, about 5 minutes. Flip and sear another 5-7 minutes. Remove from heat and allow to rest 10 minutes.
To serve, plate steak alongside fries with a dab of butter. Top with freshly chopped parsley, coarse salt, and freshly ground black pepper.