Steak Frites

Bistro cooking with nowhere to hide. Get the pan hotter than feels sensible, leave the steak alone while it crusts, then rest it for as long as you cooked it. The resting is not a nicety, it is what stops the juice running out onto the board.

1. 1

   Take the steaks out of the fridge 40 minutes ahead and dry them well. A cold wet steak steams.

   For this step

   • 2 x 300 g (600 g) sirloin or ribeye steaks
2. 2

   Mash the butter with the garlic and parsley and set it aside somewhere cool.

   For this step

   • 4 tbsp (56 g) butter
   • 2 garlic cloves
   • 2 tbsp parsley
3. 3

   Fry the chips at 140C for 6 minutes until soft and pale, lift them out and let them steam dry.

4. 4

   Salt the steaks heavily just before cooking. Sear in a ripping hot pan for 2 to 3 minutes a side for medium rare, turning once only.

   For this step

   • 2 x 300 g (600 g) sirloin or ribeye steaks
5. 5

   Add the thyme and a spoon of the garlic butter for the last minute and baste continuously. Rest the steaks on a warm plate for at least 5 minutes.

   For this step

   • 2 x 300 g (600 g) sirloin or ribeye steaks
   • 4 tbsp (56 g) butter
   • 2 garlic cloves
   • 3 thyme sprigs
6. 6

   Fry the chips again at 190C until deep gold, salt them hard, and serve with the rested steak and the remaining butter melting over it.

   For this step

   • 4 tbsp (56 g) butter

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