Steak Frites: A Classic French Dish for Meat Lovers

Start by peeling and cutting the potatoes into thin matchsticks or fries. Soak them in a bowl of cold water for at least 30 minutes to remove excess starch (this helps achieve crispier fries). After soaking, drain and pat the fries dry with a towel.

Fry the Frites:
Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Working in batches, fry the potatoes for about 4-5 minutes until they’re golden and crispy. Remove the fries with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil. Season immediately with salt and keep warm.

Cook the Steak:
While the fries are frying, heat the olive oil in a large skillet over medium-high heat. Season the steaks with salt and pepper on both sides. Once the skillet is hot, add the steaks and cook for about 4-5 minutes on each side for medium-rare, or longer for your preferred doneness. In the last minute of cooking, add the butter, garlic, and fresh herbs to the skillet, basting the steaks with the melted butter to enhance the flavor.

Rest the Steak:
Once the steaks are cooked to your liking, remove them from the skillet and let them rest for about 5 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak.

Serve:
To plate, arrange the fries on a large serving platter or individual plates. Place the steaks on top of or beside the fries. Garnish with chopped parsley and serve with garlic butter or béarnaise sauce for dipping, if desired.

Serving and Storage Tips: