French Bistro-Style Steak Frites

Course: Entree

Cuisine: French

Prep Time: 20

Cook Time: 1 15

Total Time: 1 35

Servings:

Calories: 724kcal

Author: Kris Longwell

Recreate the iconic Parisian experience with this foolproof guide to Bistro-Style Steak Frites. By pairing a precision reverse-sear New York strip with "shatter-crisp" vinegar-blanched fries and a silky herb butter, you'll achieve restaurant-quality results in your own kitchen.

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Equipment

Large sturdy pot for frying, or a deep-fryer
baking rack with baking pan

Ingredients

For the Compound Butter

4 tablespoon unsalted butter room temperature
1 tablespoon Italian parsley fresh, chopped
1 teaspoon lemon juice
2 cloves garlic minced
1 pinch salt

For the Steaks

2 8 oz strip steak 1½" thick
salt and pepper

For the Shoestring Fries

3 large Russet potatoes peeled and cut into ⅛-inch strips (with a mandolin)
2 quarts water
2 tablespoon white distilled vinegar
1 tablespoon salt preferably fine sea salt
Peanut oil or vegetable, for frying

For Finishing the Dish

2 tablespoon canola oil
2 tablespoon unsalted butter
2 cloves garlic crushed or finely minced
2 sprigs thyme fresh

Instructions

Do In Advance - Prepare the Compound Butter

Place all of the compound butter ingredients in a small bowl and mix with a fork or spoon until fully combined. Cut a square piece of plastic wrap and transfer the butter mixture to the middle of it. Fold the plastic wrap over the butter and use your fingers to form a log, and roll it tightly with your hands. Refrigerate for at least 1 to 2 hours, or overnight.
4 tablespoon unsalted butter, 1 tablespoon Italian parsley, 1 teaspoon lemon juice, 2 cloves garlic, 1 pinch salt

Prepare the Steak Frites

Preheat your oven to 225°F.
Place the steaks on a baking rack on a baking sheet. Liberally season them with salt and pepper all over. Place in the oven and cook them (low and slow) until an internal temperature of 130°F (for medium) is reached, about 55 minutes.
2 8 oz strip steak, salt and pepper
Place the cut potatoes in a bowl of cool water. Swish them around until the water becomes cloudy. Place the bowl in your sink, and use your hand to hold the potatoes in place as you drain the water. Do this two more times, and by the third time, the water should be clear. Cover the potatoes again with water.
3 large Russet potatoes
Bring a pot of water (2 quarts) with the vinegar and salt to a gentle boil. Add the potatoes and cook them for exactly 3 minutes. Drain the potatoes and dry them completely with paper towels. Let them continue to air-dry on a couple of baking racks on baking sheets until you are ready to fry them. This can be done several hours in advance.
2 quarts water, 2 tablespoon white distilled vinegar, 1 tablespoon salt
In a sturdy pot (or deep-fryer), heat the oil to 375°F. IMPORTANT: See NOTES.
Peanut oil
Once the steaks reach 130°F (after about 55 minutes), remove them from the oven. Heat a large skillet (preferably cast-iron) over high heat. Add the oil. Once shimmering, add the steaks and sear for 60 seconds. Flip them, and immediately add the butter, garlic, and thyme. Use a spoon to bathe the steaks in the aromatic butter. Do this for another 60 seconds. Remove the steaks from the skillet onto a cutting board to rest while you fry the potatoes.
2 tablespoon canola oil, 2 tablespoon unsalted butter, 2 cloves garlic, 2 sprigs thyme
Working in small batches (see NOTES), add the potatoes to the hot oil. After about 60 to 90 seconds, they should be crispy and pale. Use a metal slotted spoon or spider to remove them to a paper-towel-lined platter. Immediately toss them with a healthy pinch of fine sea salt. Repeat with the remaining potatoes.
Plate steaks on a dinner plate with a slice of the chilled compound butter on each steak. Pile the shoestring fries next to the steak and serve with garlic basil aioli, if desired.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Safety First: Only fill your frying pot about ⅓ full with oil. When the shoestring potatoes hit the hot oil, they will bubble up vigorously; frying in small batches is essential to prevent dangerous hot oil overflow and ensure the oil temperature stays high for a "shatter-crisp" finish.
Steak Thickness: This reverse sear method is specifically designed for steaks at least 1.5 inches thick. Thinner cuts will cook too quickly in the oven, making it impossible to achieve a deep crust without overcooking the center.
Potato Choice: Always use Russet potatoes for this recipe. Their high starch content is what allows the vinegar-blanching method to create a sturdy, crunchy exterior that won't go limp.
Make-Ahead Tip: You can prepare the Maître d’Hôtel butter up to 3 days in advance. Keep it chilled in the refrigerator so it is firm enough to slice into clean discs before serving.

Nutrition