Steak Frites
Entrecôte steak served with crispy floury potato fries, finished with garlic, thyme butter and fleur de sel.
TOTAL TIME
1 hr 2 min
ACTIVE TIME
52 min
QUANTITY
~3.6 kg
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/8
Tools0/16
Ingredients0/8 gathered · 4 servings
1,200g
1,515ml4 steaks, about 2.5 cm thick800g
2tsp
0.5tsp
60g
2clove
4sprig| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1,200g | — | — | |
| 2 | | 1,515ml | — | — | |
| 3 | 800g | 4 steaks, about 2.5 cm thick | — | ||
| 4 | | 2tsp | — | — | |
| 5 | | 0.5tsp | — | — | |
| 6 | | 60g | — | — | |
| 7 | | 2clove | — | — | |
| 8 | | 4sprig | — | — |
Tools18 items
Serveware1 item
Procedure40 steps
1 of 40
Lay the potatoes on the chopping board.
Floury potatoes · 1,200 g
⏱ 10s
ResultFloury potatoes3 of 40
Cut each potato lengthways into slabs about 1 cm thick.
⏱ 2 min
ResultPotato planks4 of 40
Cut each slab into batons about 1 cm wide.
⏱ 2 min 30s
ResultFrite-cut raw potatoes5 of 40
Put the batons in the colander.
⏱ 10s
ResultFrite-cut raw potatoes6 of 40
Rinse under cold running water until it runs clear, then shake the colander dry.
⏱ 1 min
ResultRinsed frites8 of 40
Pat the batons thoroughly dry with kitchen paper, so the oil does not spit.
⏱ 1 min 30s
ResultDried potato batonsused in step 119 of 40
Pour 1.5 litres of the oil into the large, deep, heavy-based saucepan; it must come no more than halfway up the sides.
Sunflower oil · 1,500 ml⏱ 15s
ResultSunflower oil10 of 40
Heat the oil over a medium heat to 160 °C, checking with the thermometer.
⏱ 10 min
ResultOil at blanching temperature11 of 40
Lower the batons carefully into the oil with the spider.
⏱ 30s
ResultPotato batons in hot oil12 of 40
Fry for about 8 minutes, moving them gently with the spider now and then, until soft right through but still pale.
⏱ 8 min
ResultBlanched frites13 of 40
Lift the frites out with the spider onto the wire rack, leaving the oil in the pan.
⏱ 30s
ResultBlanched frites to restused in step 3114 of 40
Leave the frites to cool and dry for at least 10 minutes.
⏱ 10 min
ResultCooled blanched fritesused in step 3215 of 40
Lay the steaks on the plate.
Entrecôte steak · 800 g
⏱ 10s
ResultEntrecôte steak16 of 40
Pat both sides dry with kitchen paper.
⏱ 30s
ResultDried steaks17 of 40
Season both sides with a teaspoon of fleur de sel.
Fleur de sel · 1 tsp⏱ 15s
ResultSalted steaks18 of 40
Season both sides with the black pepper.
Ground black pepper · 0.5 tsp⏱ 10s
ResultSeasoned steaksused in step 2119 of 40
Pour the remaining 15 ml of oil into the large heavy frying pan.
Sunflower oil · 15 ml⏱ 5s
ResultSunflower oil20 of 40
Heat over the highest heat for about 3 minutes, until the oil just begins to smoke.
⏱ 3 min
ResultSmoking-hot oil21 of 40
Lay the steaks in the pan with tongs, away from you.
⏱ 15s
ResultSteaks in hot oil22 of 40
Sear without moving them for 2 minutes, until a deep brown crust forms underneath.
⏱ 2 min
ResultSteaks seared on one side23 of 40
Turn the steaks over with tongs.
⏱ 15s
ResultTurned steaks24 of 40
Sear the second side for 2 minutes, for medium-rare.
⏱ 2 min
ResultSeared steaks25 of 40
Add the butter to the pan.
Unsalted butter · 60 g⏱ 10s
ResultSteaks with butter26 of 40
Crush the garlic cloves lightly under the flat of the knife and drop them into the pan in their skins.
Garlic · 2 clove⏱ 15s
ResultSteaks with butter and garlic27 of 40
Add the thyme sprigs.
Fresh thyme · 4 sprig⏱ 5s
ResultSteaks with aromatic butter28 of 40
Tilt the pan and spoon the foaming butter over the steaks for a minute.
⏱ 1 min
ResultBasted steaks29 of 40
Lift the steaks onto the clean chopping board, leaving the butter and aromatics in the pan.
⏱ 15s
ResultSteaks to restused in step 4130 of 40
Leave the steaks to rest for about 10 minutes while you finish the frites.
⏱ 10 min
ResultRested steaks31 of 40
Heat the oil to 190 °C, checking with the thermometer.
⏱ 4 min
ResultFrying oil at 190 °c32 of 40
Lower the blanched frites back into the oil with the spider.
⏱ 20s
ResultBlanched frites in hot oil33 of 40
Fry for 3 to 4 minutes, moving them now and then, until deep golden and crisp.
⏱ 3 min 30s
ResultCrisp golden frites34 of 40
Lift the frites out with the spider, shaking off the oil, into the large bowl.
⏱ 20s
ResultHot crisp fritesused in step 4035 of 40
Sprinkle the remaining fleur de sel over the hot frites.
Fleur de sel · 1 tsp⏱ 10s
ResultSalted frites37 of 40
Cut each steak against the grain into thick slices.
⏱ 1 min
ResultSliced steaks38 of 40
Arrange the sliced steak on 4 dinner plates.
Into 4 equal portions
⏱ 30s
ResultSliced steaks39 of 40
Pile the frites beside the steak.
⏱ 30s
ResultPlated steak and frites40 of 40
Turn off the heat and leave the oil to cool completely before throwing it away.
⏱ 20 min
Total Time1 hr 2 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1,200 g | | Lay the potatoes on the chopping board.⏱ 10sResultFloury potatoes |
| 2 | Floury potatoesstep 1 |  | Peel the potatoes with the peeler.⏱ 4 minResultPeeled potatoes |
| 3 | Peeled potatoesstep 2 | | Cut each potato lengthways into slabs about 1 cm thick.⏱ 2 minResultPotato planks |
| 4 | Potato planksstep 3 | | Cut each slab into batons about 1 cm wide.⏱ 2 min 30sResultFrite-cut raw potatoes |
| 5 | Frite-cut raw potatoesstep 4 | | Put the batons in the colander.⏱ 10sResultFrite-cut raw potatoes |
| 6 | — | | Rinse under cold running water until it runs clear, then shake the colander dry.⏱ 1 minResultRinsed frites |
| 7 | Rinsed fritesstep 6 | | Spread the batons out on the baking tray.⏱ 15sResultRinsed frites |
| 8 | — | | Pat the batons thoroughly dry with kitchen paper, so the oil does not spit.⏱ 1 min 30sResultDried potato batonsused in step 11 |
| 9 | 1,500 ml | Pour 1.5 litres of the oil into the large, deep, heavy-based saucepan; it must come no more than halfway up the sides.⏱ 15sResultSunflower oil | |
| 10 | — | | Heat the oil over a medium heat to 160 °C, checking with the thermometer.⏱ 10 minResultOil at blanching temperature |
| 11 | Dried potato batonsstep 8 | | Lower the batons carefully into the oil with the spider.⏱ 30sResultPotato batons in hot oil |
| 12 | — | | Fry for about 8 minutes, moving them gently with the spider now and then, until soft right through but still pale.⏱ 8 minResultBlanched frites |
| 13 | Blanched fritesstep 12 | | Lift the frites out with the spider onto the wire rack, leaving the oil in the pan.⏱ 30sResultBlanched frites to restused in step 31 |
| 14 | — | | Leave the frites to cool and dry for at least 10 minutes.⏱ 10 minResultCooled blanched fritesused in step 32 |
| 15 | 800 g | | Lay the steaks on the plate.⏱ 10sResultEntrecôte steak |
| 16 | — | | Pat both sides dry with kitchen paper.⏱ 30sResultDried steaks |
| 17 | 1 tsp | | Season both sides with a teaspoon of fleur de sel.⏱ 15sResultSalted steaks |
| 18 | 0.5 tsp | | Season both sides with the black pepper.⏱ 10sResultSeasoned steaksused in step 21 |
| 19 | 15 ml | Pour the remaining 15 ml of oil into the large heavy frying pan.⏱ 5sResultSunflower oil | |
| 20 | — | Heat over the highest heat for about 3 minutes, until the oil just begins to smoke.⏱ 3 minResultSmoking-hot oil | |
| 21 | Seasoned steaksstep 18 | | Lay the steaks in the pan with tongs, away from you.⏱ 15sResultSteaks in hot oil |
| 22 | — | Sear without moving them for 2 minutes, until a deep brown crust forms underneath.⏱ 2 minResultSteaks seared on one side | |
| 23 | — | | Turn the steaks over with tongs.⏱ 15sResultTurned steaks |
| 24 | — | Sear the second side for 2 minutes, for medium-rare.⏱ 2 minResultSeared steaks | |
| 25 | 60 g | Add the butter to the pan.⏱ 10sResultSteaks with butter | |
| 26 | 2 clove | | Crush the garlic cloves lightly under the flat of the knife and drop them into the pan in their skins.⏱ 15sResultSteaks with butter and garlic |
| 27 | 4 sprig | Add the thyme sprigs.⏱ 5sResultSteaks with aromatic butter | |
| 28 | — | | Tilt the pan and spoon the foaming butter over the steaks for a minute.⏱ 1 minResultBasted steaks |
| 29 | — | | Lift the steaks onto the clean chopping board, leaving the butter and aromatics in the pan.⏱ 15sResultSteaks to restused in step 41 |
| 30 | — | | Leave the steaks to rest for about 10 minutes while you finish the frites.⏱ 10 minResultRested steaks |
| 31 | Frite oil after the first frystep 13 | | Heat the oil to 190 °C, checking with the thermometer.⏱ 4 minResultFrying oil at 190 °c |
| 32 | Cooled blanched fritesstep 14 | | Lower the blanched frites back into the oil with the spider.⏱ 20sResultBlanched frites in hot oil |
| 33 | — | | Fry for 3 to 4 minutes, moving them now and then, until deep golden and crisp.⏱ 3 min 30sResultCrisp golden frites |
| 34 | Crisp golden fritesstep 33 | | Lift the frites out with the spider, shaking off the oil, into the large bowl.⏱ 20sResultHot crisp fritesused in step 40 |
| 35 | 1 tsp | | Sprinkle the remaining fleur de sel over the hot frites.⏱ 10sResultSalted frites |
| 36 | — | | Toss with tongs so the salt coats them.⏱ 10sResultSeasoned fritesused in step 39 |
| 37 | — | | Cut each steak against the grain into thick slices.⏱ 1 minResultSliced steaks |
| 38 | Sliced steaksstep 37 | | Arrange the sliced steak on 4 dinner plates. → Into 4 equal portions⏱ 30sResultSliced steaks |
| 39 | Seasoned fritesstep 36 | | Pile the frites beside the steak.⏱ 30sResultPlated steak and frites |
| 40 | Frite oil after the second frystep 34 | Turn off the heat and leave the oil to cool completely before throwing it away.⏱ 20 min | |
| Total Time | 1 hr 2 min | ||
Serving
- Spoon the garlic and thyme butter over the steak and serve at once.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 1,222kcal | |
| 59g | |
| 87g | |
| 26g | |
| 54g | |
| 3g | |
| 7g | |
| 1,282mg |
Ingredients0/8
Tools0/16
Recipe
Steak Frites
Entrecôte steak served with crispy floury potato fries, finished with garlic, thyme butter and fleur de sel.
What you’ll doYou will blanch-fry potato batons at a low temperature, then set them aside to cool while you sear the steaks hard in a hot pan and baste them with foaming butter and aromatics. After the steaks rest, you will finish-fry the potatoes at a higher temperature until crisp, season them, slice the meat against the grain, and plate.
Serves4
Total1 hr 2 min
LevelMedium
Ingredients
- Floury potatoes1,200 g
- Sunflower oil1,515 ml
- Entrecôte steak, 4 steaks, about 2.5 cm thick800 g
- Fleur de sel2 tsp
- Ground black pepper0.5 tsp
- Unsalted butter60 g
- Garlic2 clove
- Fresh thyme4 sprig
Tools
SpoonTongsLarge heavy frying panSpider skimmerLarge deep heavy based saucepanChef's knifeWire rackLarge bowlDinner plateBaking trayColanderCooking thermometerPeelerPlateKitchen paperChopping boardThermometerSpider
Method
1
Lay the potatoes on the chopping board.
10sChopping boardFloury potatoes · 1,200 g
2
Peel the potatoes with the peeler.
4 minChopping board, PeelerFloury potatoes · step 1
3
Cut each potato lengthways into slabs about 1 cm thick.
2 minChopping board, Chefs knifePeeled potatoes · step 2
4
Cut each slab into batons about 1 cm wide.
2 min 30sChopping board, Chefs knifePotato planks · step 3
5
Put the batons in the colander.
10sColanderFrite-cut raw potatoes · step 4
6
Rinse under cold running water until it runs clear, then shake the colander dry.
1 minColander
7
Spread the batons out on the baking tray.
15sBaking trayRinsed frites · step 6
8
Pat the batons thoroughly dry with kitchen paper, so the oil does not spit.
Result · Dried potato batons · used in step 11
1 min 30sBaking tray, Kitchen paper
9
Pour 1.5 litres of the oil into the large, deep, heavy-based saucepan; it must come no more than halfway up the sides.
15sLarge deep heavy based saucepanSunflower oil · 1,500 ml
10
Heat the oil over a medium heat to 160 °C, checking with the thermometer.
160°C10 minLarge deep heavy based saucepan, Thermometer
11
Lower the batons carefully into the oil with the spider.
30sLarge deep heavy based saucepan, SpiderDried potato batons · step 8
12
Fry for about 8 minutes, moving them gently with the spider now and then, until soft right through but still pale.
8 minLarge deep heavy based saucepan, Spider
13
Lift the frites out with the spider onto the wire rack, leaving the oil in the pan.
Result · Blanched frites to rest · used in step 31
30sWire rack, SpiderBlanched frites · step 12
14
Leave the frites to cool and dry for at least 10 minutes.
Result · Cooled blanched frites · used in step 32
10 minWire rack
15
Lay the steaks on the plate.
10sPlateEntrecôte steak · 800 g
16
Pat both sides dry with kitchen paper.
30sPlate, Kitchen paper
17
Season both sides with a teaspoon of fleur de sel.
15sPlateFleur de sel · 1 tsp
18
Season both sides with the black pepper.
Result · Seasoned steaks · used in step 21
10sPlateGround black pepper · 0.5 tsp
19
Pour the remaining 15 ml of oil into the large heavy frying pan.
5sLarge heavy frying panSunflower oil · 15 ml
20
Heat over the highest heat for about 3 minutes, until the oil just begins to smoke.
3 minLarge heavy frying pan
21
Lay the steaks in the pan with tongs, away from you.
15sLarge heavy frying pan, TongsSeasoned steaks · step 18
22
Sear without moving them for 2 minutes, until a deep brown crust forms underneath.
2 minLarge heavy frying pan
23
Turn the steaks over with tongs.
15sLarge heavy frying pan, Tongs
24
Sear the second side for 2 minutes, for medium-rare.
2 minLarge heavy frying pan
25
Add the butter to the pan.
10sLarge heavy frying panUnsalted butter · 60 g
26
Crush the garlic cloves lightly under the flat of the knife and drop them into the pan in their skins.
15sLarge heavy frying pan, Chefs knifeGarlic · 2 clove
27
Add the thyme sprigs.
5sLarge heavy frying panFresh thyme · 4 sprig
28
Tilt the pan and spoon the foaming butter over the steaks for a minute.
1 minLarge heavy frying pan, Spoon
29
Lift the steaks onto the clean chopping board, leaving the butter and aromatics in the pan.
Result · Steaks to rest · used in step 41
15sChopping board, Tongs
30
Leave the steaks to rest for about 10 minutes while you finish the frites.
10 minChopping board
31
Heat the oil to 190 °C, checking with the thermometer.
190°C4 minLarge deep heavy based saucepan, ThermometerFrite oil after the first fry · step 13
32
Lower the blanched frites back into the oil with the spider.
20sLarge deep heavy based saucepan, SpiderCooled blanched frites · step 14
33
Fry for 3 to 4 minutes, moving them now and then, until deep golden and crisp.
3 min 30sLarge deep heavy based saucepan, Spider
34
Lift the frites out with the spider, shaking off the oil, into the large bowl.
Result · Hot crisp frites · used in step 40
20sLarge bowl, SpiderCrisp golden frites · step 33
35
Sprinkle the remaining fleur de sel over the hot frites.
10sLarge bowlFleur de sel · 1 tsp
36
Toss with tongs so the salt coats them.
Result · Seasoned frites · used in step 39
10sLarge bowl, Tongs
37
Cut each steak against the grain into thick slices.
1 minChopping board, Chefs knife
38
Arrange the sliced steak on 4 dinner plates. → Into 4 equal portions
30sDinner plate, TongsSliced steaks · step 37
39
Pile the frites beside the steak.
30sDinner plate, TongsSeasoned frites · step 36
40
Turn off the heat and leave the oil to cool completely before throwing it away.
20 minLarge deep heavy based saucepanFrite oil after the second fry · step 34
41
Spoon the garlic and thyme butter over the steak and serve at once.
Result · Steak Frites
20sDinner plate, SpoonGarlic and thyme butter · step 29
Printed 11 October 2026