Steak Frites With Herb Mustard Recipes

PARISIAN-STYLE STEAK FRITES

Steps:

• Heat vegetable oil in a heavy skillet over medium-high heat. Cook steaks to desired doneness, about 5 minutes per side for medium; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate to rest.
• Place shallots in the skillet and cook until beginning to soften, about 2 minutes. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add broth and anchovy; cook until thickened to sauce consistency, 2 to 3 minutes. Remove skillet from heat; whisk butter in gradually. Stir parsley, chervil, and thyme into the sauce. Puree sauce in the skillet with an immersion blender until smooth.
• Cut steaks into thin slices across the grain; spoon sauce over slices.

A CLASSIC STEAK FRITES RECIPE

Steps:

• Combine the butter, lemon juice, shallot, garlic, chives, mustard, and Worcestershire in a mixing bowl. Stir to thoroughly combine. Reserve on the countertop. Preheat a grill, grill pan, or cast-iron skillet over high heat. Season the steak all over with salt and plenty of black pepper. Cook the steaks, turning frequently, for about 8 minutes total (depending on the thickness), until well browned on both sides and firm but still easily yielding to the touch. Rest for at least 5 minutes before slicing. Top each steak with one-fourth of the butter, and serve with the hot fries from our Crispy Oven-Baked Fries recipe.

STEAK FRITES HERB BUTTER

Steps:

• In a medium bowl, combine butter, chervil, tarragon, chives, parsley, thyme, garlic, shallots, pepper, and salt. Mix until thoroughly combined.
• Transfer butter mixture to a piece of plastic wrap. Roll up to form a cylinder, twisting ends of plastic wrap to seal. Refrigerate until firm, at least 1 hour and up to 1 week.

STEAK FRITES RECIPE

Steps:

• Butter: Add the butter to a stand mixer with the paddle attachment and whip on high speed until light and fluffy, about 5-7 minutes.
• Next, add in the rosemary, thyme, green onions, garlic, lemon zest, lemon juice, salt, and pepper until combined. Set aside.
• Fries: Add the fries to a container of cold water and move around with your hands to get some of the starch off.
• Drain and rinse the potatoes again and drain off any excess water.
• Place them in a deep fryer or a pot of oil at 300° for 3 minutes.
• When ready to serve turn the heat to 350° and cook for 3-5 more minutes. Toss with salt in a bowl and serve.
• Steak: Season the steak on both sides with salt and pepper.
• Add the oil to a large frying pan over high heat. Once smoking, add in the strip steak and turn the heat down to medium.
• Add in the thyme, garlic, and butter and cook for 3-5 minutes per side for a medium-rare internal temperature.
• Once you flip the steak over baste the steak until it's done.
• Rest the steak for 3-4 minutes before slicing and serving with some of the butter and fries.

AIR-FRYER STEAK FRITES

Steps:

• Preheat a 6-quart air fryer to 400˚ F. Season the steaks with salt and pepper. Spray the air-fryer basket and grate insert with cooking spray and place the steaks in the basket. Cook the steaks until browned, 4 to 6 minutes; flip and cook 4 to 6 more minutes for medium rare. Transfer the steaks to a cutting board and tent with foil to keep warm. Wipe the air-fryer basket clean with a paper towel.
• Reheat the air fryer to 400˚ F. Add the French fries to the air-fryer basket and cook until golden and crisp, 10 to 12 minutes. Season with salt.
• Meanwhile, whisk together the olive oil, vinegar, mustard, thyme and 1/2 teaspoon each salt and pepper in a large bowl. Add the frisée and toss well to coat.
• Slice the steaks and divide among plates along with the fries and salad. Sprinkle the steak and salad with chives and serve with ketchup and mayonnaise.

STEAK FRITES

Steps:

• Heat 1 1/2 to 2 inches oil in a deep frying pan over medium heat to 325 F degrees. Cut potatoes into thin slices lengthwise. Cut each slice into thin shoestring strips. Place cut potatoes on paper towels. Place 2 generous handfuls of potatoes at a time into hot oil, in 2 batches. Par cook the potatoes 2 minutes and transfer to a towel lined plate. Raise heat to medium high up to 375 degrees F. Allow oil to rise to a higher temperature, 3 to 5 minutes. Return potatoes to oil in 2 batches to crisp them, cooking them to a deep, golden brown color, another 2 to 3 minutes per batch. Remove potatoes from oil to clean towels to drain. Season with fine salt and serve.
• For steaks, heat a large nonstick skillet over high heat. Add a little oil to the pan, 1 turn. Season steaks with salt and pepper. Place steaks in skillet and sear 2 minutes on each side. Reduce heat to medium and cook steaks 6 minutes longer for medium rare, 8 for medium to medium well. Remove steaks to a warm plate to rest. Add 2 tablespoons butter and the shallots to the pan. Cook shallots 2 or 3 minutes, add flour to the pan and cook a minute longer. Whisk wine into pan and lift pan drippings up. Add the last tablespoon of butter and remove the pan from the heat. Spoon wine and shallot sauce over the steaks and serve with hot, shoestring potatoes.