Cook and Scale
Steak Frites
2 servings · 45 min total
The bistro staple of a seared steak basted in garlic-thyme butter with a pile of crisp golden fries. Simple, generous, and always satisfying.
Ingredients
- 2 beef steak
- 800 g potato, cut into chips
- 3 tbsp vegetable oil
- 40 g butter
- 3 garlic, crushed
- 3 fresh thyme
- salt to taste
- black pepper to taste
Contains: Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Roast the potato chips — Heat the oven to 220°C. Toss the potato chips with the vegetable oil and salt, spread on a tray, and roast for 30 minutes, turning once, until crisp and golden.
- 2.
Season the steaks — Season the steaks generously and let them come to room temperature. Heat a heavy pan until very hot.
- 3.
Sear and baste the steaks — Sear the steaks for 2 minutes per side for medium-rare. Add the butter, garlic, and thyme and baste for the final minute.
- 4.
Rest and serve the steaks — Rest the steaks for 5 minutes, then serve with the hot chips and the garlicky pan butter spooned over.