Classic Steak Frites with Garlic Herb Butter
Pan-seared sirloin steak served with crispy golden fries and homemade herb-infused butter.
Recipe Author
Riff Kitchen@riffkitchen
Classic Steak Frites with Garlic Herb Butter
Pan-seared sirloin steak served with crispy golden fries and homemade herb-infused butter.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 25 cook
- 35 min
- servings
- 2
- effort
- Medium
Chef's note
This bistro classic relies on high heat and simple, quality ingredients for a restaurant-quality meal at home.
Method
7 steps · tap one to tick it off
Tips
Use russets and rinse the batons. Starchy russets fry up fluffy inside. Rinsing off the surface starch in cold water stops the fries sticking together; dry them completely.
Use a thermometer for the oil. Too cool and the fries soak up oil; too hot and they brown before the middle cooks. Let the oil climb back to temperature before the second batch.
Chill the herb butter into a log. Rolled in plastic wrap and chilled while the fries cook, it slices into neat rounds that melt slowly over the hot steak.
Swaps
No unsalted butter? Salted butter, and leave the salt out of the herb butter.
No fresh parsley? Chives or a little tarragon, the herb of béarnaise, chopped just as fine.
No vegetable oil? Peanut or canola oil. Both taste neutral and handle frying heat.
Storage
Fridge: Best eaten the day it is made. Leftover steak keeps 3 to 4 days in a sealed container; the fries go limp.
Freezer: Not worth freezing: the fries thaw soggy. Cooked steak alone keeps 2 to 3 months, best sliced into sandwiches.
Reheat: Fries in a 200°C oven to re-crisp, steak sliced and warmed in a hot skillet, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Chef's note
This bistro classic relies on high heat and simple, quality ingredients for a restaurant-quality meal at home.
Instructions
Follow the steps to perfection.
Tips
Use russets and rinse the batons. Starchy russets fry up fluffy inside. Rinsing off the surface starch in cold water stops the fries sticking together; dry them completely.
Use a thermometer for the oil. Too cool and the fries soak up oil; too hot and they brown before the middle cooks. Let the oil climb back to temperature before the second batch.
Chill the herb butter into a log. Rolled in plastic wrap and chilled while the fries cook, it slices into neat rounds that melt slowly over the hot steak.
Swaps
No unsalted butter? Salted butter, and leave the salt out of the herb butter.
No fresh parsley? Chives or a little tarragon, the herb of béarnaise, chopped just as fine.
No vegetable oil? Peanut or canola oil. Both taste neutral and handle frying heat.
Storage
Fridge: Best eaten the day it is made. Leftover steak keeps 3 to 4 days in a sealed container; the fries go limp.
Freezer: Not worth freezing: the fries thaw soggy. Cooked steak alone keeps 2 to 3 months, best sliced into sandwiches.
Reheat: Fries in a 200°C oven to re-crisp, steak sliced and warmed in a hot skillet, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix