Cooking Lucid
Steak Frites
Perfectly seared steak with crispy golden frites and a pat of herb butter. The quintessential French bistro dinner — simple ingredients, flawless technique.
Prep 15 min
Cook 35 min
Total 50 min
Serves 4
Ingredients
Step 1 — Frites
- 2 lbs russet potatoes (cut into fries)
- Vegetable oil (for frying)
- Salt
Step 2 — Steak and butter
- 4 ribeye or strip steaks (8 oz each, 1½ inches thick)
- 2 tbsp vegetable oil
- 3 tbsp butter
- 3 garlic cloves (crushed)
- 2 sprigs fresh thyme
- Salt and black pepper
- 2 tbsp parsley (chopped, for compound butter)
- 1 tbsp softened butter (for serving)
Instructions
- 1
Fry the potatoes
Soak cut potatoes in cold water 30 minutes; drain and pat dry. Fry at 325°F until tender but not browned, 4–5 minutes. Drain. Increase oil to 375°F and fry again until golden and crisp, 2–3 minutes. Season with salt.
- 2
Sear the steaks
Season steaks generously with salt and pepper. Heat oil in a cast-iron skillet over high heat. Sear steaks 3–4 minutes per side for medium-rare. Add butter, garlic, and thyme; baste 1 minute. Rest steaks 5 minutes.
- 3
Serve
Top each steak with a dab of softened butter mixed with parsley. Serve with hot frites and a simple green salad.
Nutrition per serving: 720 cal · 48g protein · 42g carbs · 40g fat · 4g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
