Recipe

Steak Frites Recipe

Add Step-by-Step Photos	Mattbites / All my dishes 2 years, 9 months ago Simple deliciousness. From the Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeek. Prep:10m Cook:8m Servings:4	Mattbites
	simple steak fries dinner

Does this look good? Yeah! / Nope

Fans

laenir

kristopher

Ingredients

4 beef steaks, such as porterhouse, sirloin, rib eye, or fillet mignon (1/2 pound each and 3/4 to 1 in thick), or one 2-pound steak

5 tablespoons unsalted butter

1 tablespoon water

salt and freshly ground black pepper, to taste

Directions

With a sharp knife, make small incisions, about 1 1/2 inches apart in the fat around the outside of each steak.

Melt 3 tablespoons of the butter in a large heavy skillet or sauté pan over high heat until hot but not smoking. Add the steaks and sear for 1 minute on each side. Reduce the heat to medium. Season the steaks generously with salt and pepper and continue cooking, turning the steaks every other minute, until you see little pearls of blood come to the surface, about 6 to 8 minutes. The steaks should be cooked rare to medium for juicy, tender meat.

Remove the steaks and place them on warmed plates. Over medium heat, deglaze the pan with the water and swirl in the remaining 2 tablespoons butter. Drizzle these pan juices over the meat and serve at once with fries. Serves 4.

Matt says: Don't forget a big glass of beer. Or wine. Lots.

Recent Gawkers

rossbrow

wenda

lizzieca

cleidy07

dianeret

rwrobb

grk

angiewes

lakhouit

butterfl

cttninny

owlbea

Not quite what you're looking for? See more Main Dish / Beef

Or see more just like this

Comments

laenir 2 years, 7 months ago said:
I'm too poor to buy expensive cuts of meat, so my steaks were not fatty and not as thick as those in the ingredients list, and, of course, cooked faster than the directions indicate, but the pan sauce is a real winner. I definitely would not have discovered that flavor on my own. The directions are simple, but the flavor is not.

kitchenaglow 2 years, 5 months ago said:
Matt - Would you consider using a compound butter with this recipe, say one of sumac and parsley? This looks grand. I love a good steak. Where in LB do you go to get yours? We get ours from Wild Oats on PCH/2nd.