EFK Tested
EFK Steak Frites
A French bistro plate built around a hard-seared New York strip and crisp twice-fried potatoes. The EFK version keeps the seasoning simple so the beef, browned crust, and fresh fries do the work.
- Prep
- 30 min
- Cook
- 35 min
- Yield
- 4 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Cut the potatoes into 1/4-inch fries and rinse under cold water until the water runs mostly clear. Soak in cold water for 30 minutes, then drain and dry very thoroughly.
- Heat the frying oil in a heavy pot to 325°F. Fry the potatoes in batches until tender and pale, about 4 to 5 minutes. Drain on a rack or paper towels and let cool while the steaks cook.
- Pat the steaks dry and season with 1 1/2 teaspoons salt and the black pepper. Heat the de Buyer skillet over medium-high until very hot, add 1 tablespoon oil, and sear the steaks without crowding. Turn once a deep crust forms. Add butter, garlic, and thyme and baste briefly. Cook to at least 145°F for USDA safety, then rest 3 minutes before slicing or serving.
- Raise the fry oil to 375°F. Fry the potatoes again in batches until crisp and deep golden, 2 to 3 minutes. Drain, season immediately with salt, and serve with the steaks and Dijon mustard.
Equipment
Wüsthof IKON Chef’s Knife; Wüsthof IKON Super Slicer; Asahi Hi-Soft cutting board; de Buyer 12.5-inch carbon-steel skillet; heavy Dutch oven for frying; tongs; spider or slotted spoon; clip-on frying thermometer; instant-read thermometer; BlueStar range.
Food safety & storage
Dry potatoes completely before adding them to hot oil and never fill the frying pot more than halfway with oil. Cook beef steaks to at least 145°F and rest for 3 minutes. Refrigerate steak leftovers within 2 hours and use within 3–4 days; reheat leftovers to 165°F.
View this recipe on the original EFK website ↗