Steak Frites

Nothing is better than Steak Frites done right.

The secrets you need to know:

1.  Always sear your steak in REALLY HOT pan.  Let the pan heat up for a minute or two and add the oil – if it starts to smoke, it’s hot enough.

2.  DON’T OVERCROWD THE PAN.  If your pan isn’t big enough, sear your steaks separately.  The last thing you want is an overcrowded pan.  The hot pan will cool down substantially if it is overcrowded with meat, and steaks that are too close to each other with cause steam to form.  This will essentially mean you are steaming your steaks and you will never get a nice crust – eww.

3.  Get a thick cut – at least 1 1/2 inches thick.

4.  Have your oven preheated to 450 (throw your thick steak in once you have a nice caramelized crust, until its to your desired doneness)

5.  Blanch your fries before you crisp them up! Fry your potatoes at a low temperature (325-350) until they are soft and cooked through, but not browned.  Then, increase the temperature of your oil (to 375-395) and let them get crispy.  Also, make sure to salt your fries as soon as they come out of the fryer to ensure the salt sticks!

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Published in: on October 15, 2010 at 4:38 pm  Leave a Comment  
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