The American chef behind a celebrated Paris bistro shares a straightforward method for making steak frites at home. The dish, often considered intimidating, becomes manageable with proper technique.
The key lies in preparing the fries with a little extra care. Many home cooks fear the deep-frying process, but it can become an effortless affair with the right approach.
Start with high-quality potatoes, cut into uniform sticks. Soaking them in cold water removes excess starch, ensuring a crisp exterior.
A two-step frying process delivers the best results. The first fry at a lower temperature cooks the potato through without browning it.
The second fry at a higher temperature creates a golden, crunchy crust. This method eliminates the need for complicated equipment or specialty ingredients.
For the steak, a hot cast-iron skillet is essential. Searing the meat quickly locks in flavor and creates a rich, caramelized surface.
Simple seasoning with salt and pepper allows the beef’s natural taste to shine. The result is a restaurant-quality meal from a home kitchen.
