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Steak Frites
The French bistro classic, stripped back to basics — a well-seared steak rested and finished with garlic butter, served alongside properly crisp, thick-cut fries.
Ingredients
Instructions
Fry or bake the fries until properly golden and crisp on the outside, with a fluffy centre, this is the side that needs the most active attention, so start it first.
Sear the steak in a very hot pan to your desired doneness.
Rest the steak for at least 5 minutes before slicing, cutting into it too soon lets all the juice run out.
Slice the rested steak against the grain, top with a generous knob of garlic butter so it melts into the meat, and serve alongside the crisp fries.
