Steak Frites Recipe
This classic steak frites recipe brings French bistro flavors straight to your kitchen. Perfectly seared, butter-basted hanger steak is served with ultra-crispy double-fried potatoes and a creamy, herb-packed green sauce for a restaurant-quality dish even beginner cooks can prepare with ease!
Servings: 4 servings
Equipment
- 1 Large Pot
- 1 Instant-Read Thermometer
- 1 Cast iron skillet
- 1 Wire Rack or Paper Towels
- 1 Sharp Knife
- 1 Cutting Board
- 1 Blender or Food Processor (or Whisk)
Ingredients
For the Steak
- 2 hanger steak
- kosher salt to taste
- freshly cracked black pepper to taste
- 2 tablespoon neutral oil grapeseed or avocado oil
- 2 tablespoon butter
- 2 sprig fresh thyme
- 2 garlic clove smashed
- 1 lemon halved
For the Frites
- 3 large russet potato skin on
- 1 teaspoon baking soda
- 3 tablespoon salt plus more for seasoning
- 1 teaspoon chicken bouillon powder
- ½ teaspoon OSMO poultry seasoning or similar herb blend
- neutral oil for frying (vegetable or peanut oil)
For the Creamy Green Herb Sauce
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- zest of 1 lemon
- 4 small garlic clove
- 3 tablespoon fresh parsley chopped
- 3 tablespoon fresh chive chopped
- 3 teaspoon fresh tarragon chopped
- salt and black pepper to taste
Instructions
Prep the Fries
- Cut the potatoes into thin, even batons, about ¼-inch (six millimeter) thick. Rinse thoroughly, then place in a large pot with cold water, baking soda, and salt.3 large russet potato, 1 teaspoon baking soda, 3 tablespoon salt
- Bring the water to a boil. Turn off the heat, and let the potatoes soak for about three minutes, just until tender on the edges but not falling apart.
- Drain carefully, and spread the potatoes on a wire rack or paper towels. Dry completely for at least 30 minutes, or refrigerate uncovered overnight for the best results.
Fry the Fries
- Heat frying oil to 300°F (150°C). Fry the potatoes in batches for four to five minutes, until pale and flexible. Remove and drain on paper towels.neutral oil
- Increase the oil temperature to 375°F (190°C). Fry again for two to three minutes, until golden brown and crisp.
- Immediately toss the fries with chicken bouillon powder, OSMO poultry seasoning, and a generous pinch of salt.1 teaspoon chicken bouillon powder, ½ teaspoon OSMO poultry seasoning or similar herb blend
Cook the Steak
- 12-24 hours before cooking, season the steaks generously with salt. Place them uncovered in the refrigerator.2 hanger steak, kosher salt
- Before cooking, remove the steaks from the fridge and season generously with black pepper.freshly cracked black pepper
- Heat a cast-iron skillet over medium-high heat. Add neutral oil.2 tablespoon neutral oil
- Once the oil is hot, sear the steaks for three to four minutes per side for medium or two and a half to three minutes per side for medium-rare.
- During the final minute, add butter, thyme, and garlic. Squeeze half a lemon over the steaks, and spoon the foaming butter over the meat repeatedly.2 tablespoon butter, 2 sprig fresh thyme, 2 garlic clove, 1 lemon
- Remove the steaks from the pan, and let them rest for five minutes before slicing.
Make the Sauce
- While the steaks rest, blend or whisk together all the sauce ingredients until smooth and vibrant green. Chill until ready to serve.½ cup mayonnaise, ¼ cup sour cream or Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, zest of 1 lemon, 4 small garlic clove, 3 tablespoon fresh parsley, 3 tablespoon fresh chive, 3 teaspoon fresh tarragon, salt and black pepper
Plate and Serve
- Arrange a stack of fries beside or slightly under the steak. Spoon or drizzle the green herb sauce alongside or over the steak. Finish with flaky salt and a sprig of tarragon.
Video
Notes
*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.
Storage: Store leftover steak and fries in separate airtight containers in the refrigerator for up to three days. Reheat steak gently in a skillet or enjoy cold, sliced thin. Reheat fries in the oven or air fryer until crisp. Store green herb sauce in an airtight container in the fridge for up to four days.
Nutrition
Serving: 1serving | Calories: 799kcal | Carbohydrates: 53g | Protein: 30g | Fat: 53g | Saturated Fat: 16g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 105mg | Sodium: 5973mg | Potassium: 1598mg | Fiber: 7g | Sugar: 3g | Vitamin A: 729IU | Vitamin C: 65mg | Calcium: 101mg | Iron: 5mg