Steak-Frites
Serves: 6
Ellsworth Rath
1 January 1970
Based on User reviews:
54
Spice
46
Sweetness
46
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
With a sharp knife, make small incisions, about 1 1/2 inches apart in the fat around the outside of each steak
2
Melt 3 tablespoons of the butter in a large heavy skillet or sauté pan over high heat until hot but not smoking
3
Add the steaks and sear for 1 minute on each side
4
Reduce the heat to medium
5
Season the steaks generously with salt and pepper and continue cooking, turning the steaks every other minute, until you see little pearls of blood come to the surface, about 6 to 8 minutes
6
The steaks should be cooked rare to medium for juicy, tender meat
7
Remove the steaks and place them on warmed plates
8
Over medium heat, deglaze the pan with the water and swirl in the remaining 2 tablespoons butter
9
Drizzle these pan juices over the meat and serve at once with fries
10
With a sharp knife, make small incisions, about 1 1/2 inches apart in the fat around the outside of each steak
11
Melt 3 tablespoons of the butter in a large heavy skillet or sauté pan over high heat until hot but not smoking
12
Add the steaks and sear for 1 minute on each side
13
Reduce the heat to medium
14
Season the steaks generously with salt and pepper and continue cooking, turning the steaks every other minute, until you see little pearls of blood come to the surface, about 6 to 8 minutes
15
The steaks should be cooked rare to medium for juicy, tender meat
16
Remove the steaks and place them on warmed plates
17
Over medium heat, deglaze the pan with the water and swirl in the remaining 2 tablespoons butter
18
Drizzle these pan juices over the meat and serve at once with fries