Steak Frites

A Parisian bistro standard: pan-seared entrecote or bavette steak with golden hand-cut fries. The steak is cooked in butter and thyme and finished with a simple pan sauce. A quick dinner benchmark in the catalog — 30 minutes start to finish if you have a sharp knife and a hot pan.

Ingredients

• 2 ribeye or bavette steaks (about 220 g each)
• 4 large potatoes, cut into thick batons
• 2 tbsp unsalted butter
• 3 sprigs fresh thyme
• 2 cloves garlic, smashed
• Salt, black pepper
• Vegetable oil for frying
• Dijon mustard, to serve

Method

1. Soak cut potatoes in cold water 15 minutes. Dry thoroughly.
2. Fry potatoes in 160 °C oil 6 minutes (blanch fry). Drain. Raise oil to 190 °C and fry 3 minutes until golden and crisp. Season with salt.
3. Pat steaks dry. Season generously with salt and pepper.
4. Sear in a hot cast-iron pan 2–3 minutes per side for medium-rare. Add butter, thyme, and garlic. Baste for 1 minute.
5. Rest steaks 5 minutes before serving with frites and Dijon.

Tags: french, beef, classic, 30min, steak, fries, chips, french fries, quick dinner, bistro