Steak Frites
Classic pan-broiled steak flavored with peppercorns and served with a side of French fries and aioli sauce.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 steak (sirloin, rib, round), 5 oz. each (150 grams each)
- 2 tsp peppercorns, (10 grams), slightly crushed
- 1 tbsp unsalted butter, (14 grams)
- salt, for seasoning
- 1 large russet potato, peeled and cut into matchsticks
- vegetable oil, for frying
- salt, to taste
- aioli recipe
Instructions
- 1
Pat dry your steaks before generously sprinkle both sides of each steak with salt. Press about 1/4 tsp of peppercorns into each side of steak, evenly distributing the peppercorns. Set aside for at least 1 hour.
- 2
Heat a cast iron pan over high heat. Add the butter, and once melted, lower the heat to medium-high. Place the steaks in the pan and grill each side for approximately 2.5 minutes, for a medium-rare steak. It's okay if the peppercorns are coming off, as their flavor will have already been imparted in the steaks. Remove the steaks from the pan and cover with foil. Let them rest while you make the fries.
- 3
Heat about 1 inch of oil in a medium pan over medium-high heat. Make sure your potato sticks are completely dry. To test the oil, dip the bottom of a fry in the oil. If it immediately starts bubbling, then the oil is ready. Turn the temperature of the stove down to medium-low and gently transfer the potato sticks into the oil. Cook the fries for about 5 minutes, or until they're golden and crisp. Transfer the fries to a plate fitted with a paper towel once they're ready.