Steak Frites

Steak Frites

The epitome of French brasserie food – Steak Frites is a firm favourite for a weekday supper.

Sirloin steak which has been dry aged, on the bone for 35 days by my butcher is served with double cooked fries and garlic and black pepper butter.

A quicker version of my perfect fries makes this an ideal weekday meal. The butter can be made in bulk and stored in the freezer for when needed.

Steak Frites
Serves 4


For the Steak and Butter: 4 Sirloin Steaks (Preferably Rib End, Well Trimmed), Sea Salt, Cracked Black Pepper, 10ml Rapeseed Oil, 60g Unsalted Butter, 1 Garlic Clove (Finely Chopped), 1tsp Sea Salt, 3tsp Cracked Black Pepper

For the Fries: 8 Large Maris Piper Potatoes (Peeled and Chipped and Stored in Water), Sea Salt


1) Prepare the butter by allowing the butter to come to room temperature and placing in a small bowl. Add the garlic, 1tsp sea salt and 3tsp cracked black pepper and mix well to combine. Transfer to some cling film and roll tightly into a sausage, winding both ends to compress. Transfer to the freezer until ready to serve.

2) Pre heat a fryer filled with vegetable oil to 160c. Drain and dry the chips from the water and fry in batches for 4-5 minutes until just starting to turn colour. Remove from the fryer and drain, storing on a large flat baking tray until ready for the final fry.

3) Turn the fryer up to 190c. Fry the fries again, in batches, for around 3-4 minutes or until golden brown and crisp. Remove, drain on some kitchen towel and season with sea salt. Keep warm until ready to serve.

4) Meanwhile, place a large frying pan over a high heat and add the rapeseed oil. Season each steak liberally with sea salt and cracked black pepper. Fry for around 3-4 minutes each side until cooked to your liking – this will depend entirely on thickness. Set aside and allow to rest for at least 10 minutes.

5) Serve the steaks with a slice of the garlic and black pepper butter and a good amount of fries.