Steak Frites with Cafe de Paris Butter

Deeply seared steak, crisp twice-cooked shoestring fries, and melting herb-packed Cafe de Paris butter make a classic bistro plate at home.

60 min

4 servings

Sliced medium-rare sirloin steaks with melting herb butter sit beside crisp golden shoestring fries and lemon wedges.

Ingredients

2 lb russet potatoes

8 cups neutral frying oil

2 tsp kosher salt, divided

1 tsp freshly ground black pepper

8 tbsp unsalted butter, softened

1 small shallot, minced

2 tbsp finely chopped fresh flat-leaf parsley

1 tbsp finely chopped fresh tarragon

1 tbsp capers, rinsed and finely chopped

2 anchovy fillets, mashed

2 tsp Dijon mustard

1 tsp Worcestershire sauce

1 large lemon

1 tbsp high-heat cooking oil

Equipment

Deep heavy pot · Heavy skillet · Instant-read thermometer · Deep-fry thermometer · Wire rack · Two rimmed sheet pans · Parchment paper

Coordinate the finish

Sear the steaks after the first fry. Their 8-minute rest is the exact window for the hotter second fry.

Control the oil

Let the oil return to its target temperature between batches so the fries crisp rather than absorb excess oil.

Make the butter

01. Mash softened butter with shallot, parsley, tarragon, capers, anchovy, Dijon, Worcestershire, lemon zest, and juice until even.

02. Roll into a parchment-wrapped log and chill; the butter firms while the rest of dinner cooks.

First-cook the fries

03. Cut potatoes into 1/4-inch shoestrings, rinse away surface starch, and dry extremely well for safe, crisp frying.

04. Fry three batches at 325 F for 3–4 minutes each, until tender but pale, then drain on a rack while you sear the steaks.

Sear and rest the steaks

05. Dry the selected sirloin or strip steaks and season them evenly with 1 tsp salt and black pepper.

06. Sear in a faintly smoking oiled skillet for 3–4 minutes per side, turning once after a dark crust forms.

07. Pull at 120–125 F for medium-rare or 130–135 F for medium, top with compound butter, and rest for 8 minutes.

Finish the fries

08. During the steak rest, refry potatoes in three batches at 375 F for 2–3 minutes, until deep gold and audibly crisp.

Oven route and serving

09. For the oven alternative, start before the steaks: toss potatoes with 3 tbsp neutral oil and roast on two preheated pans at 450 F for 30–35 minutes, flipping after 20 minutes.

10. Drain and salt the twice-fried potatoes immediately, then serve beside the rested steaks with extra butter and lemon wedges.