Steak Frites Recipe
Description
A delicious recipe for steak frites featuring medium-rare steak, a creamy mushroom sauce and salt and vinegar fries.
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Ingredients
Frites
- 4 large russet potatoes, scrubbed
- ¼ cup olive oil
- Kosher salt and black pepper
- Salt and vinegar seasoning
Mushroom Sauce
- 2 tablespoons olive oil
- 12 ounces mushrooms, sliced (we like a mix of cremini and shiitake)*
- 1 medium shallot, sliced
- ¼ cup dry sherry
- 8 ounces crème fraîche
- 1 teaspoon fresh thyme or ¾ teaspoon dried
Steak
- 2 (1–2 inch-thick) ribeye steaks
- Avocado oil or vegetable oil
Instructions
Frites
- Preheat oven to 375°F (190ºC) with racks set in upper-middle and lower-middle positions. Line two half sheet pans with parchment paper.
- Cut 4 russet potatoes into ¼-inch thick planks then cut across to form ¼-inch thick batons. Transfer potato batons to a large bowl; fill with cold water, swish around then drain. Refill bowl with cold water and let soak 30 minutes.
- Drain potato batons and transfer to a clean kitchen towel; dry very well. Wipe bowl dry then transfer potato batons back to bowl with ¼ cup olive oil and ½ teaspoon kosher salt. Spread evenly in a single layer on prepared half sheet pans.
- Bake frites for 20 minutes.
- Increase oven temperature to 425°F (218ºC) and cook frites until golden, about 20–25 minutes more, flipping and rotating pans top to bottom, halfway through. (Keep an eye on them as all ovens are different! You may need a few less or more minutes.)
- Remove from oven and transfer frites to a large bowl. Add 1 teaspoon salt and vinegar seasoning and toss to coat; season to taste with additional salt and vinegar seasoning.
Mushroom Sauce
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat.
- Add 12 ounces sliced mushrooms and 1 sliced shallot and cook until softened, stirring frequently, 5–6 minutes. Increase heat to medium-high and cook until starting to brown, 10 minutes. Add 1 teaspoon fresh thyme and 1 teaspoon each kosher salt and black pepper, cook 1 minute. Add ¼ cup dry sherry and cook until evaporated.
- Stir in 8 ounces crème fraîche and cook until melted, reduce heat to low and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste.
Steak
- Preheat a large cast-iron skillet over high heat for 5 minutes.
- Pat 2 ribeye steaks dry with paper towels, then season with 1 teaspoon kosher salt.
- Reduce heat to medium-high. Add a splash of avocado oil and swirl to coat the pan. Place steaks in skillet; cook until charred and beads of moisture begin to form around edges of steak, about 3 minutes. Flip and continue cooking until an instant-read thermometer inserted in center registers 125ºF (52ºC) for medium-rare, about 3 more minutes. For medium, cook to an internal temperature is 135ºF (57ºC), about 4 minutes per side.
- Transfer steak to a clean plate, tent loosely with foil or parchment paper and let rest 10 minutes.
Plating
- Slice steak then divide between 4 plates. Spoon sauce over steak and serve with a few handfuls of frites. Finish with a few turns of black pepper and serve.
Equipment
Notes
If you are using shiitake mushrooms, be sure to remove the stems—they are too tough to be edible in this sauce. Most shiitake mushrooms are fairly clean and don’t require much or a wash. If they have some dirt on them, use a damp paper towel to brush them clean.
To clean cremini mushrooms, add them to a large bowl and fill with cold water. Dunk the mushrooms repeatedly to wash them of any dirt. Drain and dry with a clean kitchen towel.
Do not season the steaks until right before cooking. If you season them with salt a few minutes prior to cooking, the salt will draw moisture out of the steaks and inhibit browning.
Nutrition
Serving: 1/4 recipe (1 potato, scant 1/2 cup sauce, 1/2 pound steak)Calories: 685kcalCarbohydrates: 33gProtein: 66gFat: 31gSaturated Fat: 13gCholesterol: 198mgSodium: 465mgFiber: 5gSugar: 3g
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