Easy Steak Frites Recipes

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STEAK FRITES



Steak Frites image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Vegetable oil for frying
3 medium russet potatoes, scrubbed and dried
Fine salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
4 NY strip steaks, 3/4 inch thick, 10 to 12 ounces each
Salt and pepper
3 tablespoons butter, divided
1 large shallot, finely chopped
2 tablespoons all-purpose flour
1 cup dry red wine

Steps:

  • Heat 1 1/2 to 2 inches oil in a deep frying pan over medium heat to 325 F degrees. Cut potatoes into thin slices lengthwise. Cut each slice into thin shoestring strips. Place cut potatoes on paper towels. Place 2 generous handfuls of potatoes at a time into hot oil, in 2 batches. Par cook the potatoes 2 minutes and transfer to a towel lined plate. Raise heat to medium high up to 375 degrees F. Allow oil to rise to a higher temperature, 3 to 5 minutes. Return potatoes to oil in 2 batches to crisp them, cooking them to a deep, golden brown color, another 2 to 3 minutes per batch. Remove potatoes from oil to clean towels to drain. Season with fine salt and serve.
  • For steaks, heat a large nonstick skillet over high heat. Add a little oil to the pan, 1 turn. Season steaks with salt and pepper. Place steaks in skillet and sear 2 minutes on each side. Reduce heat to medium and cook steaks 6 minutes longer for medium rare, 8 for medium to medium well. Remove steaks to a warm plate to rest. Add 2 tablespoons butter and the shallots to the pan. Cook shallots 2 or 3 minutes, add flour to the pan and cook a minute longer. Whisk wine into pan and lift pan drippings up. Add the last tablespoon of butter and remove the pan from the heat. Spoon wine and shallot sauce over the steaks and serve with hot, shoestring potatoes.

PARISIAN-STYLE STEAK FRITES



Parisian-Style Steak Frites image

When we lived in Geneva, there was a famous restaurant that only served one thing: entrecote. Also known as steak-frites, it's thin-sliced hanger steak cooked to order, covered in the most addictive herb butter sauce I've ever had. People literally line up out the door every night to get in--and this is why. After playing with several bloggers' guesses about the sauce ingredients, including some that involved chicken livers, this combination came pretty darn close to our memory of the experience. Serve with shoestring fries.

Provided by gremlinhill

Categories     World Cuisine Recipes     European     French

Time 34m

Yield 4

Number Of Ingredients 10

1 teaspoon vegetable oil, or as needed
2 hanger steaks
2 tablespoons minced shallot
¼ cup dry white wine
¼ cup beef broth
2 anchovy fillets, chopped, or more to taste
3 tablespoons butter
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chervil
1 teaspoon minced fresh thyme

Steps:

  • Heat vegetable oil in a heavy skillet over medium-high heat. Cook steaks to desired doneness, about 5 minutes per side for medium; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate to rest.
  • Place shallots in the skillet and cook until beginning to soften, about 2 minutes. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add broth and anchovy; cook until thickened to sauce consistency, 2 to 3 minutes. Remove skillet from heat; whisk butter in gradually. Stir parsley, chervil, and thyme into the sauce. Puree sauce in the skillet with an immersion blender until smooth.
  • Cut steaks into thin slices across the grain; spoon sauce over slices.

Nutrition Facts : Calories 370.4 calories, Carbohydrate 1.5 g, Cholesterol 96.1 mg, Fat 26.4 g, Fiber 0.1 g, Protein 27.8 g, SaturatedFat 12.5 g, Sodium 255.4 mg, Sugar 0.3 g

STEAK FRIES



Steak Fries image

Thick-cut fries are a perfect complement to steaks and hearty burgers.

Provided by Andrew Pyzdek

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 5

2 tablespoons olive oil
1 tablespoon grill seasoning
4 medium russet potatoes, scrubbed and cut into eighths
2 sheets aluminum foil
cooking spray

Steps:

  • Preheat the oven to 500 degrees F (260 degrees C).
  • Mix olive oil and grill seasoning together in a large bowl. Add potato wedges and toss to coat.
  • Line 2 baking sheets with aluminum foil. Crumple up foil slightly and grease with cooking spray. Arrange potato wedges on the foil so that they are not touching and have enough room to cook.
  • Bake in the preheated oven, turning once, until brown and crispy, about 25 minutes.

Nutrition Facts : Calories 228.1 calories, Carbohydrate 38 g, Fat 7 g, Fiber 5 g, Protein 4.5 g, SaturatedFat 1 g, Sodium 379.9 mg, Sugar 1.7 g

STEAK-FRITES WITH SHALLOT GLAZE



Steak-Frites with Shallot Glaze image

Chef Michel Richard offers this recipe for the bistro classic.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 11

1/2 cup (about 4 medium-large) shallots, peeled and thinly sliced crosswise
2 tablespoons red-wine vinegar
1/2 cup dry white wine
2/3 cup Homemade Chicken Stock Homemade Chicken Stock, or low-sodium canned
1 large clove garlic, peeled and minced
1 teaspoon soy sauce
Salt and freshly ground pepper
1 1/2 to 1 3/4 pounds shoulder blade or skirt steak, trimmed and patted dry
2 tablespoons peanut or olive oil
1 tablespoon unsalted butter
Frites (French Fries)

Steps:

  • Boil shallots with red-wine vinegar in a heavy, small saucepan until the mixture is reduced to a glaze. Add wine, and boil until sauce is syrupy. Add chicken stock, garlic, and soy sauce, and boil until it has reduced and thickened to a saucelike consistency. Season with salt and pepper. (This can be prepared several hours ahead, cooled, covered, and set aside at cool room temperature, or refrigerated.)
  • Season steak with salt and pepper. Place a heavy cast-iron skillet over medium-high heat, and film with oil. Sear both sides of steak in skillet, and place in a 300 degree oven, and cook until steak is medium rare. Transfer steak to a cutting board, and let it rest 5 minutes. Meanwhile add shallot glaze with butter to skillet to deglaze.
  • Slice steak diagonally crosswise. Overlap the slices on a plate and pour the glaze over the steak. Serve immediately with frites.

STEAK-FRITES



Steak-Frites image

In Belgium, steak-frites is practically one word. A steak without a mountain of Belgian fries and a pint of fresh beer is unthinkable. The two signature dishes of Belgium are moules-frites (mussels with fries) and steak-frites. My grandfather Charles, a butcher all his life, always said to choose meat that is marbled with tiny veins of fat.

Provided by Ruth Van Waerebeek

Categories     Beef     Potato     Sauté     Quick & Easy

Yield Serves 4

Number Of Ingredients 5

4 beef steaks, such as porterhouse, sirloin, rib eye, shell or filet mignon (1/2 pound each and 3/4 to 1 inch thick), or one 2-pound steak
5 tablespoons unsalted butter
salt and freshly ground black pepper to taste
1 tablespoon water
Belgian fries

Steps:

  • With a sharp knife, make small incisions, about 1 1/2 inches apart in the fat around the outside of each steak.
  • Melt 3 tablespoons of the butter in a large heavy skillet or sauté pan over high heat until hot but not smoking. Add the steaks and sear for 1 minute on each side. Reduce the heat to medium. Season the steaks generously with salt and pepper and continue cooking, turning the steaks every other minute, until you see little pearls of blood come to the surface, about 6 to 8 minutes. The steaks should be cooked rare to medium for juicy, tender meat.
  • Remove the steaks and place them on warmed plates. Over medium heat, deglaze the pan with the water and swirl in the remaining 2 tablespoons butter. Drizzle these pan juices over the meat and serve at once with fries.

TOM'S OVEN STEAK FRIES



Tom's Oven Steak Fries image

So easy! The prep for this recipe takes less than 5 minutes! The result is delicious fries that my whole family loves. Dip them in ketchup, honey mustard, ranch, or your favorite dipping sauce! This is tweaked (only very slightly) from the Oven Steak Fries recipe from FlyLady.com.

Provided by Pale Rose

Categories     Potato

Time 45m

Yield 2-3 dozen fries, 4-6 serving(s)

Number Of Ingredients 6

3 tablespoons olive oil
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
4 -6 potatoes, cut into wedges

Steps:

  • Preheat oven to 400 degrees.
  • Combine oil, paprika, cumin, salt, and pepper in a large bowl.
  • Place potato wedges in the bowl and coat with spices.
  • Transfer potato wedges to a large ungreased baking sheet (do not overcrowd).
  • Bake until the potato wedges are golden and crisp (about 40 minutes). Serve immediately!

Nutrition Facts : Calories 257.8, Fat 10.5, SaturatedFat 1.5, Sodium 595.7, Carbohydrate 37.9, Fiber 5, Sugar 1.7, Protein 4.5

STEAK "FRITES"



Steak

In our updated version of classic Steak Frites, slices of tender filet mignon are pan-seared and served with crisp oven-baked fries and Dijon mustard. Mixed greens and a glass of red wine complete the meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 7

4 Idaho potatoes (about 2 1/2 pounds)
2 teaspoons extra-virgin olive oil
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
4 four-ounce slices of filet mignon (beef tenderloin)
Dijon mustard, for serving
Cooking spray

Steps:

  • Heat oven to 450 degrees. Place two baking sheets in oven. Peel potatoes; cut into 1/4-inch sticks. Place in a bowl; toss with olive oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Carefully remove baking sheets from oven; coat with cooking spray. Divide potatoes between the hot baking sheets in a single layer. Bake, tossing occasionally, until golden brown, 20 to 30 minutes.
  • While potatoes are cooking, heat a cast-iron or heavy skillet over medium heat until very hot. Place filet slices in a layer of plastic wrap; lightly pound with the flat side of a meat tenderizer until 1/2 inch thick. Season steaks on both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Sear in hot skillet until browned on both sides and medium rare in center, about 2 minutes per side. Serve immediately with fries and Dijon mustard.

Nutrition Facts : Calories 378 g, Cholesterol 70 g, Fat 12 g, Fiber 3 g, Protein 28 g, Sodium 625 g

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Top Asked Questions

What is the best way to cook steak fries?
Sheet Pan Steak Frites is a simple and delicious meal with an easy cleanup. The secret to getting both crispy fries and a perfectly roasted steak, is to use a layer a sheet of parchment paper over a sheet of tin foil on a baking sheet.
How long does it take to make steak frites at home?
In this home-friendly rendition, we’re making steak frites in under 40 minutes, in one sheet pan, without the fuss and mess of deep-frying. With a few key tricks, you can successfully make this restaurant staple at home on a weeknight.
What are steak frites?
Steak frites, the French version of meat and potatoes found often on the menu at brasseries throughout Europe, is traditionally a juicy, pan-seared steak with a butter sauce and deep-fried, skinny French fries. In this home-friendly rendition, we’re making steak frites in under 40 minutes, in one sheet pan, without the fuss and mess of deep-frying.
How to cook a steak in a skillet?
For steaks, heat a large nonstick skillet over high heat. Add a little oil to the pan, 1 turn. Season steaks with salt and pepper. Place steaks in skillet and sear 2 minutes on each side. Reduce heat to medium and cook steaks 6 minutes longer for medium rare, 8 for medium to medium well.

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