Pan-seared steak with crispy French fries and herb butter.
Ingredients
Scale
Measurement units
- 2 steaks (10 oz each) ribeye or entrecôte
- 1 ½ lb Russet potatoes
- 4 tbsp butter
- 1 whole shallot, minced
- 2 tbsp parsley
- 4 cup vegetable oil for frying
- 1 tsp fleur de sel
Ingredients
Scale
Measurement units
- 2 steaks (10 oz each) ribeye or entrecôte
- 1 ½ lb Russet potatoes
- 4 tbsp butter
- 1 whole shallot, minced
- 2 tbsp parsley
- 4 cup vegetable oil for frying
- 1 tsp fleur de sel
Instructions
Make the frites
Cut potatoes into batons. Fry at 325°F until cooked but pale. Drain. Fry again at 375°F until golden and crispy.
Ingredients
- potatoes (1 ½ lb)
- oil (4 cup)
Cook the steak
Sear seasoned steaks in hot skillet until desired doneness. Rest. Top with maître d'hôtel butter (butter mixed with shallot and parsley). Serve with hot frites and fleur de sel.
Equipment
- cast iron skillet
Ingredients
- steak (2 steaks)
- butter (4 tbsp)
- shallot (1 whole)
- parsley (2 tbsp)
- fleur de sel (1 tsp)
Before you cook
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