Steak Frites

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Soak the cut potatoes in cold water for at least 15 minutes to remove excess starch, then drain thoroughly and pat very dry with paper towels.

   Ongeveer 15 min

   Tip van de kok: Drying the potatoes well is crucial for crispy fries.

2. 2

   Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven to 160°C (325°F).

   Ongeveer 5 min

   Tip van de kok: Use a thermometer to accurately monitor oil temperature.

3. 3

   Carefully add about half of the potatoes to the hot oil and fry for 5-7 minutes, or until softened but not browned.

   Ongeveer 7 min

   Tip van de kok: Do not overcrowd the pot; fry in batches if necessary to maintain oil temperature.

4. 4

   Remove the potatoes with a slotted spoon and place them on a wire rack set over a baking sheet to drain. Repeat with the remaining potatoes.

5. 5

   Increase the oil temperature to 190°C (375°F).

   Ongeveer 2 min

6. 6

   While the oil heats, season both sides of the steak generously with salt and black pepper.

   Ongeveer 1 min

7. 7

   Return the par-cooked potatoes to the hot oil and fry for another 3-5 minutes, or until golden brown and crispy.

   Ongeveer 5 min

8. 8

   Remove the finished fries from the oil, season immediately with salt, and keep warm while you cook the steak.

9. 9

   Heat a large cast-iron skillet or heavy-bottomed pan over high heat until it just begins to smoke.

   Ongeveer 2 min

   Tip van de kok: A very hot pan is essential for a good sear.

10. 10

    Place the seasoned steaks in the hot pan and sear for 2-3 minutes per side for medium-rare, or longer for desired doneness.

    Ongeveer 6 min

    Tip van de kok: Avoid moving the steak too much during searing to build a good crust.

11. 11

    Reduce the heat to medium-low, add the butter, smashed garlic, and fresh thyme to the pan.

12. 12

    Tilt the pan and continuously baste the steaks with the melted butter and aromatics for 1-2 minutes.

    Ongeveer 2 min

    Tip van de kok: Basting adds flavor and helps cook the steak evenly.

13. 13

    Remove the steaks from the pan and let them rest on a cutting board or plate for 10 minutes.

    Ongeveer 10 min

    Tip van de kok: Resting allows the juices to redistribute, resulting in a more tender steak.

14. 14

    While the steak rests, add the minced shallot to the same pan with the remaining pan drippings and cook over medium heat until softened, about 1 minute.

    Ongeveer 1 min

15. 15

    Deglaze the pan with the beef broth, scraping up any browned bits from the bottom.

16. 16

    Stir in the dijon mustard and simmer the sauce for 2-3 minutes until slightly reduced.

    Ongeveer 3 min

17. 17

    Slice the rested steak against the grain and serve immediately with the crispy fries and a drizzle of the pan sauce. Garnish with fresh parsley if desired.