Easy Steak Frites
We love this classic bistro meal. We love it so much that we decided to bring it home.
Why This Recipe Works
We wanted a French fry recipe that used half the oil and required no double frying, so we tried submerging the potatoes in cold oil before frying them over high heat until browned. With lower-starch potatoes such as Yukon Golds, the results were crispy exteriors and creamy interiors. For the steaks, we found that thicker-cut boneless strip steaks gave us more time to get a nice crust on the exteriors without overcooking the centers. Also, timing the cooking of the steaks and the fries so that both would be ready to go at the same time was a challenge. To get around that, we readied all of our ingredients and equipment before we started cooking and got the fries into the oil 30 minutes before serving time.
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