Easy Steak Frites
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Ingredients
Cooking Process
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Steps
Take your steaks and pat them dry using paper towels. Then, generously season the steaks with salt and pepper. Set the seasoned steaks aside while you prepare the remaining ingredients.
Cook the fries according to the package directions, then continue cooking them for an additional 5 - 10 minutes until they turn golden - brown and become crisp.
Check your steaks. If there's moisture on the outside (which is a natural result of the salt seasoning), pat the steaks dry again with paper towels. Place the steaks in a 12 - inch nonstick skillet. Turn the heat to high and cook the steaks for 2 minutes.
After 2 minutes, flip the steaks and cook them for another 2 minutes.
Flip the steaks again. Reduce the heat to medium and continue cooking the steaks, flipping them every 2 minutes. Keep an eye on the steaks to make sure they're sizzling gently throughout the cooking process. If the skillet starts to smoke, lower the heat; if the steaks aren't sizzling, increase the heat. Cook the steaks for an additional 6 - 12 minutes until the internal temperature reaches 120 - 125°F (48.9 - 51.7°C) for medium - rare.
Once the steaks reach the desired temperature, transfer them to a cutting board and let them rest while you make the sauce.
Add the butter to the now - empty pan and cook it over medium heat until it melts.
Add the shallot to the melted butter and cook it until it becomes fragrant and softened, which should take about 3 minutes.
Add the white wine, lemon juice, and three tablespoons of water to the pan. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Cook the mixture in the pan until it reduces slightly, which should take about 2 minutes.
Stir the tarragon leaves into the reduced mixture in the pan.
Carefully taste the hot sauce and add more salt or pepper if needed.
Transfer the sauce to a deep, narrow container. You can use an immersion blender to blend the sauce in the container, or transfer it to a regular blender. Blend the sauce until it becomes smooth and thickened.
If the sauce breaks, add water one teaspoon at a time and blend until the sauce is emulsified.
To serve, take the rested steaks and thinly slice them against the grain. Place the sliced steaks on a plate and drizzle the pan sauce over them. Serve the steaks with the cooked fries and enjoy!
Nutrition
Per serving (2 servings)
1000
Calories
40g
Protein
45g
Carbs
60g
Fat
600mg
Sodium
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FAQ
Recipe Questions
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FAQ
Recipe Questions
How many servings does this Easy Steak Frites recipe make?
This recipe makes 2 servings. It's perfect for a special dinner for two, like on New Year's Eve or Valentine's Day.
What's the cooking time for the steaks?
The total cooking time for the steaks is about 10 - 16 minutes. After initial high - heat cooking, cook until the internal temperature reaches 120 - 125°F (48.9 - 51.7°C) for medium - rare.
Can I substitute the dry white wine in the recipe?
Yes, you can substitute 2 tablespoons of dry white wine with 1 tablespoon of white wine vinegar.
Are there any allergens in this recipe?
Yes, this recipe contains dairy due to the butter used in the pan sauce.
How long should I cook the fries?
Cook the fries according to the package directions, then an additional 5 - 10 minutes until golden - brown and crisp.
What's the difficulty level of this recipe?
The difficulty level of this recipe is medium, with a high confidence in this assessment.
Substitutions
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Substitutions
boneless strip steaks
ribeye steaks, sirloin steaks
Ribeye steaks are more marbled, providing a richer flavor and juicier texture. Sirloin steaks are leaner and have a slightly firmer texture. Cooking times may need to be adjusted based on the thickness and type of steak.
kosher salt
sea salt, table salt
Sea salt has a coarser texture and a more complex flavor compared to kosher salt. Table salt is finer and more concentrated, so you may need to use less. Adjust the amount according to taste.
frozen french fries
sweet potato fries, homemade fries
Sweet potato fries have a sweeter flavor and a softer texture. Homemade fries allow you to control the thickness and seasoning. Cooking times may vary for both alternatives.
butter
ghee, olive oil
Ghee has a higher smoke point and a nutty flavor. Olive oil is a healthier option with a distinct flavor. When using olive oil, the sauce may have a lighter texture.
shallot
red onion, yellow onion
Red onion has a milder and sweeter flavor, while yellow onion is more pungent. Finely chop the onion to mimic the texture of shallots. The flavor of the sauce may be slightly different.
dry white wine
chicken broth, apple cider
Chicken broth adds a savory flavor, while apple cider adds a sweet and fruity note. The sauce may have a different flavor profile with these substitutions.
tarragon leaves
thyme, oregano
Thyme has a slightly minty and earthy flavor, while oregano has a more robust and pungent flavor. The sauce will have a different herbaceous taste with these substitutions.
Storage & Reheating
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Storage & Reheating
Refrigerator
Store leftover steak, fries, and sauce separately in airtight containers for up to 3 - 4 days.
Freezer
Steak and sauce can be frozen in airtight containers for up to 3 months. Fries may lose their crispness when frozen, so it's best to consume them fresh or refrigerate for short - term storage.
Storage Tips
- • Let the food cool to room temperature before refrigerating or freezing to prevent condensation and spoilage.
- • Label containers with the date to keep track of freshness.
Reheating Tips
- • Steak: Reheat in a preheated oven at a low temperature (around 275°F) to avoid overcooking. Cover with foil to retain moisture. Alternatively, use a skillet over low - medium heat, adding a bit of oil or butter. Flip the steak occasionally.
- • Fries: Reheat in a preheated oven at 400°F for 10 - 15 minutes until crispy again. You can also use an air fryer for a quicker and crispier result.
- • Sauce: Reheat in a small saucepan over low - medium heat, stirring constantly to prevent burning.
Safety Notes
- • Always reheat the food to an internal temperature of at least 165°F to ensure food safety.
- • Do not refreeze thawed food.
Troubleshooting
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Troubleshooting
Steaks are undercooked
Likely cause: The steaks were not cooked for the recommended time or the heat was too low during cooking
Return the steaks to the skillet and continue cooking, flipping every 2 minutes. Check the internal temperature regularly until it reaches 120 - 125°F (48.9 - 51.7°C) for medium - rare
Steaks are overcooked
Likely cause: The steaks were cooked for too long or the heat was too high
If the steaks are slightly overcooked, slice them thinly against the grain to make them more tender. If they are severely overcooked, you may need to start over with new steaks
Fries are not crispy
Likely cause: The fries were not cooked for the additional 5 - 10 minutes or the cooking temperature was too low
Return the fries to the oven or air - fryer and cook them for another 5 - 10 minutes at the recommended temperature until they turn golden - brown and crisp
Fries are burnt
Likely cause: The fries were cooked for too long or the cooking temperature was too high
Remove the burnt fries from the batch. If most of the fries are burnt, you'll need to start over with a new package of fries
Pan sauce is too thin
Likely cause: The sauce was not cooked long enough to reduce properly
Return the pan with the sauce to the stove over medium heat and continue cooking it until it reduces to the desired consistency
Pan sauce is too thick or has separated
Likely cause: The sauce was over - cooked or the blending process was not done correctly
If the sauce has separated, add water one teaspoon at a time and blend the sauce using an immersion blender or a regular blender until it is emulsified. If it's just too thick, add a bit more white wine or water and blend
Pan sauce is bland
Likely cause: Not enough salt, pepper, lemon juice, or tarragon was added
Carefully taste the hot sauce and add more salt, pepper, lemon juice, or tarragon leaves according to your preference
Skillet smokes during steak cooking
Likely cause: The heat was set too high
Lower the heat immediately to prevent burning the steaks and the skillet. If the smoke is excessive, remove the steaks from the skillet and let the skillet cool down a bit before continuing