Steaks Frites with Parmesan Butter
Discover the classic French bistro dish: steak frites. Learn how to make this easy elegant meal at home in just about an hour.
Servings: 2
Equipment
- cast iron skillet or other heavy duty oven safe skillet
- baking sheet with rack
- meat thermometer optional but handy. Buy here.
Ingredients
- 2 Yukon Gold potatoes, about a pound.
- 1 lb boneless steak like strip steak, about 1 - 1 1/2 inches thick.
- olive oil
- sea salt
Parmesan butter
- 4 Tbsp butter, room temperature
- 4 Tbsp finely grated Parmesan cheese
- 1 clove garlic, grated or mashed
Instructions
to roast fries
- Preheat oven to 400F Place a metal rack over a baking sheet.
- Slice your potatoes, skin on, into spears ~ cut each potato in half lengthwise, then in half again, and then one more time to make 16 spears, total. Soak the spears in cold water for 30 minutes to remove some of the starch. Note: this step can be skipped in you're in a hurry.
- Drain and dry the potatoes well on a kitchen towel. Then put them in a bowl with a tablespoon of olive oil and a good pinch of sea salt or other coarse salt and toss well to coat all surfaces.
- Arrange the potatoes on the rack over your baking sheet. Bake for about 30-40 minutes or until crisp and browned on the outside and tender inside. There is no need to flip them with this method. Your exact baking time will depend on the size of your potato wedges.
cooking steak
- Take your steak out of the refrigerator an hour before cooking (I find 30 minutes is not enough time.) This allows the meat to come up to temperature and cook more evenly.
- Measure the thickness of your steak. If it is 1" it will cook entirely on the stovetop. If it is 1 1/2 inches thick it's going to be best to finish it in a 400F oven.
- Rub your steak all over with olive oil and sea salt.
- Heat a cast iron pan over medium high heat until hot. Sear the steak, without moving it, on one side for 3-4 minutes. Depending on your stove you may need to turn the heat down a bit.
- Flip and cook on the other side for another 3-4 minutes, or until done to your liking: rare at 120-130°F for a cool red center, medium-rare at 130-135°F for a warm red center, medium at 135-145°F for a warm pink center, medium-well at 145-155°F for a slightly pink center, and well-done at 155°F for no pink.
- Finishing in oven for thicker cuts: the pan can be transferred to a 400F oven to finish cooking evenly throughout. Use an instant read thermometer to check for doneness.
- Let the steak rest, loosely covered with foil, for 10 minutes before slicing. This allows the juices to be redistributed within the meat.
- Serve the sliced steak topped with Parmesan butter.
to make Parmesan butter
- Stir together the soft butter, cheese, and garlic until smooth.
Nutrition
Calories: 879 kcal · Carbohydrates: 30 g · Protein: 54 g · Fat: 60 g · Saturated Fat: 30 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 21 g · Trans Fat: 1 g · Cholesterol: 248 mg · Sodium: 468 mg · Potassium: 1441 mg · Fiber: 4 g · Sugar: 1 g · Vitamin A: 781 IU · Vitamin C: 33 mg · Calcium: 198 mg · Iron: 5 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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