Perfect Steak Frites

cook time:

1 hr 30 min

total time:

1 hr 30 min

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You don’t need a reservation—just a good pan and good taste. Sometimes the only answer is steak frites with creamy peppercorn sauce. Thin, crispy frites that shatter at first bite. A perfectly seared steak, juicy and tender. And that dreamy sauce—brandy or cognac, cream, shallots, and a mountain of crushed peppercorns that wraps around every bite. It’s the kind of meal that makes you stop mid-bite and grin because it’s just so right. Golden frites, seared steak, and sauce so silky it should have its own fan club. No fuss, no reservations—just you, a pan, and pure satisfaction.

Ingredients

For the sauce:

  • 110 gr heavy cream
  • 80 gr whiskey/cognac
  • 2 tbsp butter
  • 2 tbsp peppercorn, crushed (not powder)
  • 1 shallot, diced
  • Salt

Ingredients

For the frittes:

  • 3 large russet potatoes
  • 2 quart water
  • 1 tbsp vinegar
  • 1 tsp baking soda
  • 1 tsp salt
  • Frying oil

Ingredients

For the steak:

  • 1 ½ inch thick New York strip steak
  • Salt
  • Black pepper

Ingredients

For the sauce:

  • 110 gr heavy cream
  • 80 gr whiskey/cognac
  • 2 tbsp butter
  • 2 tbsp peppercorn, crushed (not powder)
  • 1 shallot, diced
  • Salt

Ingredients

For the frittes:

  • 3 large russet potatoes
  • 2 quart water
  • 1 tbsp vinegar
  • 1 tsp baking soda
  • 1 tsp salt
  • Frying oil

Ingredients

For the steak:

  • 1 ½ inch thick New York strip steak
  • Salt
  • Black pepper

Ingredients

For the sauce:

  • 110 gr heavy cream
  • 80 gr whiskey/cognac
  • 2 tbsp butter
  • 2 tbsp peppercorn, crushed (not powder)
  • 1 shallot, diced
  • Salt

Ingredients

For the frittes:

  • 3 large russet potatoes
  • 2 quart water
  • 1 tbsp vinegar
  • 1 tsp baking soda
  • 1 tsp salt
  • Frying oil

Ingredients

For the steak:

  • 1 ½ inch thick New York strip steak
  • Salt
  • Black pepper

Lets Start Cooking!

step 1

Remove the steak from the fridge and let it come to room temperature.

step 2

Cut the frites into thin, long strips.

step 3

Bring a pot of water to a boil, adding vinegar, baking soda, and salt.

step 4

Blanch the potatoes in small batches for 3-4 minutes. Remove and pat dry with paper towels.

step 5

Heat oil to 325°F or 165°C. Fry the blanched potatoes for 4 minutes, then remove and drain.

step 6

Place the first fried potatoes in the freezer for 1 hour.

step 7

When ready to serve, heat oil to 350°F or 175°C for the second fry. Fry until golden brown, then toss with salt in a bowl. Do this while the steak rests to ensure everything is hot and crispy together.

step 8

For the steak, generously season with salt and pepper.

step 9

Heat a medium pan over medium heat for 3 minutes. Place the steak fat-side down first and sear for 3 minutes, then sear each side for 3 minutes. After that, flip the steak every 30 seconds until it reaches an internal temperature of 130-135°F or 54-56°C. Let it rest while you make the sauce.

step 10

For the sauce: In a small pot over medium heat, cook butter, black peppercorns, salt, and shallots for 3 minutes until the shallots soften. Add whiskey or cognac and cook until the alcohol is burned off (no flames). Add heavy cream and simmer until thickened. If it breaks, add a little water to bring it back together.

step 11

Slice the steak, plate it alongside the frites, and pour the sauce over the steak.

step 12

YASSS!

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