Recipes

Steak Frites

by StudioLink's Diet.
June 17, 2025
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Made by Danny Huynh

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Juicy, pan-seared steak paired with golden, crispy fries is a timeless combo that feels both comforting and elevated. Whether you’re serving it with a buttery pan sauce or dipping those frites in garlic aioli, this dish brings restaurant flavor straight to your dinner table.

Ingredients:

0.5x
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Steak
  •   1 hanger steak (or any steak you prefer)
  •   1/2 tbsp salt (for dry brining)
  •   2 tbsp high smoke point oil (such as avocado oil)
  •   4 tbsp butter for basting
  •   3 cloves garlic for basting
  •   1 tsp rosemary for basting
  •   1 tsp thyme for basting
  •   1 tbsp steak rub
 
French Fries
  •   3 russet potatoes
  •   2 tbsp vinegar
  •   1 tbsp salt
  •   1/3 pot enough cooking oil to fill up 1/3 of a pot
  •   1 tsp salt (adjust to taste)
  •   1 tbsp chopped parsley
 
Peppercorn Sauce
  •   1 chopped shallot
  •   1.5 tbsp green peppercorns
  •   1/4 cup brandy
  •   1/2 cup beef stock
  •   1/4 cup cream
  •   2 tbsp butter

Directions

French Fries:

1. Cut 3 Russet potatoes into 1/2 inch thick french fries
2. Boil French fries in a pot of water with 2 tbsp vinegar and 1 tbsp salt until they’re almost about to break
3. Let them cool down in the freezer before deep frying in 285F cooking oil for 10 minutes
4. Cool the fries down again and deep fry one last time at 375F until they’re gold and crispy (This happens pretty fast so you can do this while your steak is resting)
5. Season with salt immediately and chopped parsley right before serving

Steak:

1. Dry brine a steak with enough salt to cover it entirely for at least 1 hour but overnight is best (Dry brining is optional but makes for a better crust)
2. Make sure that the steak is dry before adding high smoke point oil to a hot pan and sear on all sides to build a crust as quickly is possible
3. Baste the steak with 4 tbsp butter, 3 garlic cloves, rosemary and thyme for about 1 minute
4. Depending on the thickness of your steak, finish it in the oven at 280F until it reaches your desired temp (I like medium rare so I took mine out at 135F)
5. Let the steak rest for at least 5 minutes before slicing

Peppercorn sauce:

1. In the same pan add 1 tsp of crushed green peppercorns and 1 finely chopped shallot
2. Deglaze with 1/4 cup of Brandy (Optional)
3. Add 3/4 cup of beef stock and reduce
4. Add 1/4 cup of cream and 1 tbsp of green peppercorns and reduce
5. Add 2 tbsp of cold butter and mix

See Danny featured on YouTube’s blog:

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