This is bistro cooking at its best. It’s deceptively simple: a perfectly cooked steak, a pile of crispy, golden fries, and a rich, buttery sauce. But when each element is done right, it’s a perfect meal. The secret is in the details: drying the steak, double-frying the potatoes, and using enough butter to make a proper sauce.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 30 min | 30 min | 1 hour | 2 | Bistro-level home cooking |
Grab These
- 2 boneless ribeye or strip steaks (1.5 inches thick)
- 4 large Russet potatoes
- Vegetable oil, for frying
- 4 tbsp unsalted butter
- 2 shallots, minced
- 1/4 cup brandy
- 1/2 cup beef stock
- Salt and freshly cracked black pepper
Let’s Make It
For the frites, peel the potatoes and cut them into 1/4-inch sticks. Soak them in cold water for 30 minutes to remove starch. Pat them completely dry with a kitchen towel.
Heat oil in a large pot to 325°F (160°C). Fry the potatoes in batches for 4-5 minutes until soft but not colored. This is the first fry. Drain on a rack.
Now, for the steak. Pat it bone-dry and season liberally with salt and pepper just before cooking. Heat a heavy skillet (cast iron is perfect) over high heat until smoking. Add the steaks and cook for 4-5 minutes per side for medium-rare. Add 2 tbsp butter and baste the steaks for the last minute. Rest on a plate.
For the sauce, in the same skillet, add the shallots and cook for 1 minute. Off heat, add the brandy and carefully flambé or let it reduce. Add the beef stock and reduce by half. Whisk in the remaining 2 tbsp of cold butter to create a glossy sauce.
Finally, heat the oil to 375°F (190°C) for the second fry. Fry the potatoes again until golden and crispy, about 2-3 minutes. Salt them immediately.
My Two Cents
- Calories: About 850 per serving
- Storage: Best fresh. The fries do not reheat well.
- Swaps: For a classic Steak au Poivre, crush peppercorns and press them into the steak before searing, then use cream in the sauce.
- Pro-Tip: The double-fry method is the secret to fries that are crispy on the outside and fluffy on the inside. It’s a game-changer.
You Asked, I’m Answering
Q: Can I bake the fries instead?
A: You can, but they won’t be the same. For true frites, frying is essential. For a baked version, toss in oil and bake at 425°F (220°C) until crispy.
Q: How do I know when my steak is done?
A: Use a meat thermometer! 125°F (52°C) for rare, 135°F (57°C) for medium-rare. It takes the guesswork out.