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Pan-Seared Steak Frites
Indulge in a classic French dish, Pan-Seared Steak Frites, featuring a tender and juicy steak served alongside crispy, golden fries. The combination of flavors and textures is sure to satisfy even the most discerning palate. This recipe serves two and is perfect for a special occasion or a cozy night in. The dish is elevated by the addition of a rich demiglace and a sprinkle of fresh parsley, adding a pop of color and freshness to the plate.
Time Cook
30
Level
Intermediate
Calories
550
Allergens
Gluten, Sulfites
Ingredients
2 1.5 lbs
Ribeye Steaks
300 Calories
2 large
Russet Potatoes
140 Calories
1/2 cup
Vegetable Oil
120 Calories
2 tbsp
Unsalted Butter
140 Calories
1/4 cup
Demiglace
50 Calories
1/4 cup
Fresh Parsley
20 Calories
to taste
Salt and Pepper
0 Calories
Step-by-Step Instructions
1
Preheat the oven to 400°F (200°C). Scrub the potatoes clean and dry them with paper towels. Cut the potatoes into long, thin strips and place them in a bowl of cold water to remove excess starch. Let the potatoes soak for at least 30 minutes.
2
Heat the vegetable oil in a large pot or deep fryer to 350°F (175°C). Remove the potatoes from the water and pat them dry with paper towels to remove excess moisture. Fry the potatoes in batches until they are golden brown, about 3-4 minutes per batch. Drain the fries on paper towels and season with salt and pepper to taste.
3
Heat the butter in a large skillet over medium-high heat. Season the steaks with salt and pepper on both sides. Sear the steaks for 2-3 minutes per side, or until they reach your desired level of doneness. Transfer the steaks to a plate and let them rest for 5 minutes before slicing.
4
To serve, slice the steak against the grain and arrange it on a platter or individual plates. Top the steak with a spoonful of demiglace and sprinkle with fresh parsley. Serve the fries on the side, garnished with additional parsley and a side of your favorite dipping sauce.
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