Steak Frites with Red Wine Pan Sauce (French Bistro Style)
French bistro-style steak frites with a rich red wine pan sauce. An easy restaurant quality steak dinner recipe at home.
Equipment
- Large stainless steel pan for the steak and pan sauce
- large Dutch oven or deep fryer
- Instant read thermometer to temp the oil and check the steak doneness
- Spider spatula or slotted spoon
Ingredients
- 2 small New York Strip steaks 6-8oz each
- 1 Tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme leaves
- 4 Tablespoons clarified butter
- 1 small shallot minced
- ½ cup dry red wine
- ½ teaspoon red wine vinegar
- 6 Tablespoons unsalted butter cold
For the Frites (fries)
- 1 quart Grapeseed oil
- 2 large russet potatoes peeled and sliced into ¼ inch sticks
- Fine grain sea salt and pepper (to taste)
Instructions
Season the Steaks
- Liberally season each steak on all sides with kosher salt, black pepper and dried thyme. Let the steaks sit at room temp while you start the fries.1 Tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon dried thyme leaves
- (Optional dry aging) If you have the time, place the steaks on a wire rack over a sheet tray and place in the refrigerator for at least an hour or up to 3 hours. The cold dry aging step is optional but it’s very much worth it and enhances the flavor of the steak and allows it to get a better crust. Remove the steaks from the refrigerator 30 minutes before you cook them and let them sit at room temperature to allow them to lose their chill.
Start the Frites (fries)
- Heat oil to 320-325° F in a deep fryer or a large dutch oven (cast iron preferred if this is the method). The oil should be no more than halfway up the sides of the pot as you don't want to overflow oil onto your stovetop!1 quart Grapeseed oil
- Carefully add about two handfuls of cut potatoes sticks to the hot oil. You will make about 2-3 batches. Allow to fry for 5-7 minutes. The fries should have the slightest bit of golden color on them, but not too brown and not the same color as they were raw.2 large russet potatoes
- Once you see some color, remove from the oil using a spider spatula, tongs, or a slotted spoon. Place fries on paper towels or a cooling rack with a sheet pan beneath to drain. Repeat with the remaining raw potato sticks. Remember to continue to monitor the temp to keep it between 320°-325° F. The potatoes can sit while you cook the steak and make the pan sauce before you do the second fry.
Cook and Rest the Steaks
- Melt the clarified butter over medium heat and cook the steaks, basting from time to time with the clarified butter. Cook for about 3-4 minutes per side. This part requires attention since each pan and size of steak is different, but take your steak off the heat about 10-15 degrees below where you like your steak to account for carryover cooking (see doneness guidelines in notes below).4 Tablespoons clarified butter, 2 small New York Strip steaks
- Once done, remove to a cutting board and let the steak rest loosely covered with aluminum foil while you make the sauce (10-15 minutes).
Make the Sauce
- If there is excess oil in the pan, dab some out with a paper towel, then add the shallots on medium to medium-low heat, cooking until they are translucent. Turn the heat up and immediately add the wine to deglaze, scraping any bits up from the pan. Add the red wine vinegar and cook until the sauce has reduced by at least half and there is about 2-3 tablespoons or so of liquid left in the pan then turn off the heat. Finish the fries while your sauce reduces.1 small shallot, ½ cup dry red wine, ½ teaspoon red wine vinegar
Finish the Frites (fries)
- For the final fry, heat the oil up to 370-375° F. Once up to heat, carefully add the fries to the oil in small batches just like the first fry, while you monitor the heat and keep it steady between 370°-375°. The second fry will probably take around 2-3 minutes, but your eyes should tell you when they're done. You want a nice brown and crisp exterior.
- Once your fries are done, remove carefully from oil and place briefly on a towel or cooling rack to drain (no more than 30 seconds). Carefully transfer hot fries to a large bowl, add seasoning, and toss to combine.Fine grain sea salt and pepper (to taste)
Finish the Sauce and Serve
- Once the sauce is reduced to 2-3 tablespoon of liquid, remove it from the heat if you haven't already and let the pan cool slightly for a minute or so. Next whisk in the butter one tablespoon at a time until all the butter has been incorporated. If the butter isn't melting, you can place the pan back on low heat for about 30 seconds or so then remove and continue melting the butter. Once all the butter is incorporated, taste for seasoning and add more salt if desired.6 Tablespoons unsalted butter
- Slice the steak and serve with the sauce drizzled over the top and the fries on the side.
Notes
Steak Doneness Temps:
Although we feel pretty strongly that the low end of medium rare is the perfect doneness for this steak frites preparation, here are the temps you should use depending on how you prefer your steak cooked.
Make Ahead Option: You can slice your potatoes then place the raw fries in a bowl of cold water and in the fridge for up to 3 days before cooking if needed. You can also do the first fry and let the potatoes sit on paper towels for up to an hour before doing the final fry. Always do the second final fry for the potatoes right before serving.
- Rare: 120-130°F
- Medium Rare: 130-135°F
- Medium: 135-145°F
Make Ahead Option: You can slice your potatoes then place the raw fries in a bowl of cold water and in the fridge for up to 3 days before cooking if needed. You can also do the first fry and let the potatoes sit on paper towels for up to an hour before doing the final fry. Always do the second final fry for the potatoes right before serving.
Nutrition
Calories: 1037kcalCarbohydrates: 71gProtein: 44gFat: 60gSaturated Fat: 32gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 226mgSodium: 3602mgPotassium: 2142mgFiber: 6gSugar: 3gVitamin A: 1078IUVitamin C: 22mgCalcium: 118mgIron: 7mg
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