Artificial Food Coloring Free Steak Frites
Total time1 hr 5 min
Prep time20 min
Cook time45 min
4.6(29)
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Learn more →Ingredients
2 servings
For the frites
- 2 lbs russet potatoes (about 2 large), peeled and cut into ¼-inch sticks
- 3 tbsp vegetable oil, divided
- 1 tsp kosher salt
- ½ tsp black pepper
For the steak
- 2 new york strip steaks (about 10–12 oz each, 1-inch thick)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp vegetable oil
- 2 tbsp unsalted butter, divided
- 2 sprigs fresh thyme
- 2 cloves garlic, lightly crushed
For the pan sauce
- 1 shallot, finely minced
- ½ cup dry red wine
- ½ cup beef broth
- 1 tbsp unsalted butter
- 1 tsp dijon mustard
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- flaky sea salt, to taste (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Place a wire rack on a large rimmed baking sheet and set aside.
- 2
Soak the cut potato sticks in a large bowl of cold water for 10 minutes, then drain and pat thoroughly dry with paper towels — the drier the potatoes, the crisper the frites.
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