Steak Frites has been one of my most requested recipes, and for good reason. It’s a dish that’s very simple at its core, but one that’s all about technique and process. There are also several ways to refine and elevate things, which really make a difference. In today’s article, I’m going to get into all the detail so that you can nail this dish at home, every time.
This is proper bistro cooking at home, and while it’s not complicated, the difference lies in the prep, process and timing. Nail those, and you’re in for a serious treat.
A few things to know before you start:
Steak: No minute-steaks round here. Go thick-cut and bone-in if possible. Boneless is totally fine too, but thickness and marbling matter. More on cuts later.
Prep is key: Dry-brine your steak, soak your fries and clean the marrow ahead of time – small steps transform the result.
Timing: Cook the steak first. Then make the sauce and fry the fries as the steak rests.
Temperature check: A well-tempered steak and hot pan are essential for proper sear. Trust the process.
Now let’s dive into the detail..
Note: This is an older recipe I originally shared about two years ago, so the video is much shorter than normal and the editing isn’t as polished. That said, the foundations are solid — and I have a refreshed, long form version out soon.
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