French-American
Bistro Steak Frites
This version leans into classic French bistro technique: a peppery hanger steak with a hard sear, plus twice-fried fries that are pale and tender on the first fry and shatter-crisp on the second. A lemon-butter finish over the steak gives you just enough sauce to make the fries feel at home without muddying their crunch.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbQuick Weeknight
At a Glance
- Time
- 55 mins
- Serves
- 4
- Cost
- High
- Cuisine
- French-American
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Mix the black pepper, celery salt, sugar, and cayenne together, then rub the mixture all over the hanger steak with the olive oil. Cover and refrigerate for at least 2 hours or overnight, then bring the steak to room temperature for 1 hour before cooking so it sears evenly and stays juicy in the center.
- Peel the potatoes if you like, cut them into thin batons, and soak them in cold water while the steak comes up to temperature. Drain, then dry them extremely well so they blister instead of steaming in the oil. Fry at 350 degrees F until pale golden and tender, about 5 minutes; drain and cool. Fry again at 375 degrees F until deeply golden and crisp, then season with fine sea salt while they are still hot.
- Heat a cast-iron skillet over medium-high heat until very hot. Add the steak and sear until the exterior is deeply browned and the internal temperature reaches about 125 degrees F for medium-rare, about 5 to 6 minutes per side, browning the edges as well. Transfer to a board and rest for 10 minutes so the juices settle.
- Melt the butter in the hot pan with the lemon juice and scrape up any browned bits, then spoon the glossy finish over the sliced steak. Slice against the grain and serve immediately with the frites while they are still hot and crisp.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Use olive oil or dairy-free butter to finish the steak, and fry the potatoes in a dedicated gluten-free fryer or clean oil for a GF/DF plate.