Steak Frites (Steak with French Fries)

The French bistro classic of seared steak with golden twice-cooked chips and a herb butter that melts over the top.

TIME BREAKDOWN
Prep: 30 min
Cook: 35 min
Total: 1 hour 5 minutes
Vegetarian
❌
Nuts
❌
Serves
2 people
Difficulty
Easy

Ingredients

  • 2 x 225g sirloin or rump steaks, at room temperature
  • 600g floury potatoes such as Maris Piper, peeled
  • 1 litre vegetable or sunflower oil, for frying
  • 1 tbsp olive oil
  • Flaky sea salt and black pepper to taste
  • For the herb butter: 75g unsalted butter, softened
  • For the herb butter: 1 small clove garlic, crushed
  • For the herb butter: 1 tbsp finely chopped fresh flat-leaf parsley
  • For the herb butter: 1 tsp finely chopped fresh tarragon
  • For the herb butter: squeeze of lemon juice

Method

  1. Beat the herb butter ingredients together with a pinch of salt. Shape into a log in cling film and chill for at least 30 minutes.

  2. Cut the potatoes into 8mm chips, rinse under cold water and soak for 30 minutes. Drain and dry thoroughly on a clean tea towel.

  3. Heat the oil in a deep, heavy pan to 140°C. Fry the chips in batches for 6 to 7 minutes until soft but not coloured. Drain on kitchen paper.

  4. Pat the steaks dry, rub with the olive oil and season generously. Heat a heavy frying pan until very hot and cook the steaks for 3 minutes per side for medium-rare, or longer to taste. Rest for 5 minutes.

  5. Heat the oil to 180°C and fry the chips again for 3 to 4 minutes until deep golden and crisp. Drain and season with flaky salt.

  6. Serve the steaks topped with slices of herb butter alongside the hot frites.