Juicy butter steak with ultra crispy fries

Ingredients

• 6 pcs Potatoes (large, to peel and cut into fries)
• 3 steaks Beef steaks (about 250 g each, thickness 2‑3 cm)
• au goût pincée Salt (to season steaks and fries)
• au goût pincée Ground black pepper (to season steaks and fries)
• 2 L Frying oil (peanut or sunflower) (for frying the fries)
• 1 noix Butter (generous, for basting the steaks)
• 1 c. à café Garlic powder (for seasoning the fries)
• 1 c. à café Dried parsley (for seasoning the fries)
• 0.5 c. à café Paprika (for seasoning the fries)
• quelques feuilles Paper towels (to drain the fries)

Instructions

1. Prepare the potatoes

   Wash, peel the 6 large potatoes then cut them into uniformly thick fries.

   Time: PT10M

2. Season the steaks

   Sprinkle each steak with salt and pepper, gently massage both sides, then flip and repeat.

   Time: PT5M

3. Prepare the fries seasoning

   In a small bowl, mix salt, pepper, garlic powder, dried parsley and paprika.

   Time: PT3M

4. Heat the oil for the first fry

   Pour the oil into the fryer or pot and heat to 160‑170°C.

   Time: PT5M

   Temperature: 160-170°C

5. First fry of the potatoes (blanch)

   Drop the fries in small batches, cook 4‑5 minutes until lightly colored.

   Time: PT5M

   Temperature: 160-170°C

6. Drain the fries

   Remove the fries, place them on paper towels and separate them to prevent sticking.

   Time: PT2M

7. Heat the pan for the steaks

   Heat the pan over medium‑high heat until the oil is hot (≈180°C).

   Time: PT2M

   Temperature: 180°C

8. Cook the first side of the steak

   Place the steaks in the hot pan and let brown for 1 minute without moving them.

   Time: PT1M

   Temperature: 180°C

9. Baste the steaks with butter

   Flip the steaks, add a large knob of butter and continuously baste for 4‑5 minutes according to desired doneness.

   Time: PT5M

   Temperature: 180°C

10. Rest the steaks

    Remove the steaks from the pan and let rest 5 minutes under a sheet of aluminum foil.

    Time: PT5M

11. Heat the oil for the second fry

    Raise the oil temperature to 190°C.

    Time: PT2M

    Temperature: 190°C

12. Second fry of the fries

    Drop the pre‑cooked fries again and cook 3‑4 minutes until fully golden.

    Time: PT4M

    Temperature: 190°C

13. Season the fries

    Drain the fries, place them on paper towels and immediately sprinkle the prepared seasoning.

    Time: PT2M

14. Serve

    Place each steak on a plate, accompany with crispy fries and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

850

Protein

35 g

Carbohydrates

60 g

Fat

45 g

Fiber

5 g

Ingredient Substitutions

• Instead of Potatoes: sweet potatoes
• Instead of Beef steaks: ribeye, sirloin
• Instead of Frying oil (peanut or sunflower): canola oil

Equipment Needed

• Kitchen knife
• Cutting board
• Large bowl
• Deep fryer or large pot for frying
• Cooking thermometer (optional)
• Frying pan (preferably cast iron)
• Spatula or fry tongs
• Baking sheet with paper towels
• Spoon or fork for mixing the seasoning

Critical Steps — Do Not Skip

• Prepare the potatoes
• Season the steaks
• Heat the oil for the first fry
• First fry of the potatoes
• Heat the pan for the steaks
• Cook the first side of the steak
• Baste the steaks with butter
• Heat the oil for the second fry
• Second fry of the fries
• Season the fries

Chef Tips from the Video

• Use a cast‑iron pan for better heat distribution and a more flavorful crust.
• Dry the fries thoroughly after soaking to avoid oil splatters.
• Allow the butter to melt completely before you start basting the steaks.

Troubleshooting

Storage

Refrigerator: Store the sliced steaks in an airtight container, consume within 2 days.

Freezer: Raw fries can be frozen on a tray, then transferred to a freezer bag, up to 1 month.

Room temperature: Do not leave the steaks or fries at room temperature for more than 2 hours.

Make-Ahead Tips

• Cut the potatoes the day before and let them soak in cold water, then dry before frying.
• Pre‑mix the fries seasoning and keep it in a small airtight bowl.
• The steaks can be seasoned in advance and kept in the refrigerator for 30 minutes.