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Pan Seared Steak Frites to Satisfy Your Craving

April 8, 2014 by Talia Bunting 8 Comments

Unless you live in Miami or Santa Barbara, grilling in winter is nearly impossible. And since it’s apparently still winter on the East Coast, here’s a quick and easy recipe for Steak Frites that you can cook inside where it’s nice and warm.

3505780217_d8033fff51_zPhoto Credit Krista (Creative Commons)

The French Love Marston

I got in trouble at the supermarket yesterday. It was a bright sunny spring day and I took Mars outside without socks. I don’t know what I was thinking. Clearly I wasn’t, because every madame and mémère stopped me to tell me the grave danger I was putting Mars in. “Vous ne pouvez pas prendre votre fils sans chaussettes. Ce n’est pas été. Il est très froid. Il mourra d’une mort horrible.” You may not take your son out without socks. This is not summer. It is very cold. He will die a terrible death.

For each one I responded, “Desole, merci, oui.” Sorry, thank you, yes. It’s the extent my meager French can do. But to show them I do understand, I quickly take my sweater and wrap it around his feet. It seems to do the trick because they smile and nod, kiss Mars on the nose and walk away.

photo copy 2

Steak was on sale at the market today, so I picked up a few to make Steak Frites for Joe and I. Again, this is delicious over a grill, but even though it’s spring in Paris my entire kitchen is the size of a grill, so I’m pan searing them. For those of you who are still in frigid temperatures, this will keep you from having to go outside. 

My Notes on Steak Frites

You can really use any kind of steak. In Paris, I mostly see restaurants using sirloin strip, but most American recipes recommend ribeye. I say use whatever you find on sale. Hanger steak would also be delicious done this way.

Properly done french fries need to be cooked at least twice, if not three times. You can try parboiling them before if you prefer.

Pan Seared Steak Frites
 
Save Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Author: Talia Bunting
Recipe type: Entree
Cuisine: French
Serves: 2 servings
Ingredients
  • 2 cuts of your favorite steak.
  • 2 large russet potatoes cut into ¼ inch strips
  • salt and pepper
  • Vegetable oil for frying
Instructions
  1. Bring meat to room temperature, season well with salt and pepper.
  2. Soak fries in cold water bath for 15 minutes
  3. In dutch oven or sauce pan heat two inches of oil to 325 degrees. Working in batches fry the potato strings until cooked through, but not brown. Using slotted spoon remove fries from oil and drain on paper towel. Turn off heat, but keep oil in pan.
  4. Heat heavy duty skillet on high heat. Add steaks to pan and reduce heat to medium high heat. Cook about 3-4 minutes per side (depending on the cut), for medium rare. Remove from heat and let rest for 5 minutes.
  5. Reheat oil to 375 degrees. Fry potatoes for 1-2 minutes until brown and crispy. Season with salt and serve with steaks.
3.5.3208

If you’re feeling particularly French, you can serve the frites with mayonnaise, which the French can’t seem to get enough of. I don’t ever feel French when it comes to my fries.

Have you tried these Steak Frites? Did you like it? I’d love to hear your thoughts. Rate it below!

Filed Under: All Recipes, Entrees

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Comments

  1. Emily says

    April 9, 2014 at 11:12 am

    Oh man now that’s my kind of meal! Do you fry them in oil or duck fat!?

    Reply
    • Talia Bunting says

      April 9, 2014 at 12:37 pm

      I made these in oil, but when I do like coins I do them in duck fat.

      Reply
  2. Hope M. says

    April 12, 2014 at 9:00 am

    I’m gonna tell Chris Scott about this one!!

    Reply
  3. Sandra says

    April 16, 2014 at 6:01 am

    I really love your blog and all your little stories ! So cute all the stories about the French and Marston ! And i’m impressed by the amount of stuff you know and all you discovered while here.
    PS : I don’t like mayonnaise, at all !

    Reply
  4. Magnolia says

    August 12, 2014 at 3:26 am

    You’re so great! I dont suppose Ive read anything like this before.
    So wonderful to find any individual with some unique thoughts on this subject.
    truly thank you for starting this up. this website is one thing that’s wanted online, somebody with some originality.
    useful job for bringing new things to the internet!

    Reply
  5. Jayne says

    August 13, 2014 at 10:36 pm

    This is very interesting, You are a very skilled blogger.

    I have joined your rss feed and look forward to seeking more of your great post.

    Also, I have shared your website in my social networks!

    Reply

Trackbacks

  1. Roasted Chicken Salad with Grapes and Radishes says:
    April 9, 2014 at 10:45 am

    […] day to tell me, “petit garçon mignon,” (What a cute little boy), and like I said yesterday, assume it’s their duty to make sure he’s bundled up properly. I love how much the […]

    Reply
  2. How to Make Your Own Homemade Ketchup - Talia Bunting says:
    September 14, 2015 at 8:23 am

    […] Serve with: Tostones or French Fries […]

    Reply

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