Steak Frites on Rustic Board – Page 2

Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain and pat dry thoroughly.
Heat vegetable oil in a deep fryer or heavy pot to 325°F (165°C).
Fry the potatoes in batches for 4–5 minutes until tender but not yet golden. Remove and drain.
Increase the oil temperature to 375°F (190°C) and fry the potatoes again until crispy and golden brown.
Drain on paper towels and season immediately with salt.

Let the steak sit at room temperature for 20–30 minutes before cooking. Season generously with salt and pepper.
Heat olive oil in a heavy skillet (preferably cast iron) over high heat.
Sear the steak for 3–4 minutes per side for medium-rare (adjust time based on thickness and desired doneness).
In the last minute, add butter, crushed garlic, and rosemary. Tilt the pan and baste the steak with the melted butter for extra flavor.
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing against the grain.

Slice the steak and arrange it on a rustic wooden board.
Pile the crispy fries alongside the steak.
Serve with small bowls of Dijon mustard, garlic aioli, or ketchup for dipping.
Garnish with chopped parsley (if desired) and pair with a cold beer for the ultimate experience.

Enjoy your perfectly cooked Steak Frites! 🍟🥩