关于此食谱

法式小酒馆的经典菜肴，在家中制作——多汁、金黄酥脆的平底锅煎牛排，配以脆爽金黄的炸薯条。这个可靠的食谱采用牛排的反向煎制法（对熟度没有猜测），对土豆进行双炸以获得标志性的酥脆口感。最后配以简单的草本黄油，融化在牛排上，这是一道令人印象深刻但完全可以实现的工作日或周末晚餐。

步骤说明

1. 1

   In a small mixing bowl, mash together the softened butter, fresh parsley, chives, minced garlic, kosher salt, and lemon juice until fully combined. Spoon onto a piece of plastic wrap, roll into a log, and refrigerate until firm — at least 20 minutes.

2. 2

   Peel the russet potatoes and cut into uniform 1/4-inch matchsticks. Place in a large mixing bowl of cold water and soak for at least 15 minutes (up to 1 hour) to remove excess starch — this is the key to crispiness. Drain and pat completely dry with paper towels.

3. 3

   Pour the frying neutral oil into a large, heavy pot and heat ^[over medium heat] to ![300°F]. Working in two batches, add the potatoes and fry for 4–5 minutes — they should be cooked through but barely golden. Remove with a slotted spoon and drain on a paper towel-lined baking sheet. This is the first fry.

4. 4

   Set the par-fried frites aside while you cook the steaks. You'll finish them just before serving.

5. 5

   Preheat your oven to ![250°F]. Pat the steaks completely dry with paper towels and season generously on all sides with kosher salt and black pepper. Place on a wire rack set over a baking sheet.

6. 6

   Transfer the steaks to the oven and cook until the internal temperature reads %[105°F for medium-rare] (or %[115°F for medium]). This takes approximately 20–25 minutes for a 1-inch steak. This low-and-slow step ensures even cooking edge to edge.

7. 7

   Remove the steaks from the oven and let rest for 5 minutes while you heat a cast iron skillet ^[over high heat] until smoking. Add the neutral oil and swirl to coat.

8. 8

   Add the steaks to the screaming-hot skillet and sear for 1–1.5 minutes per side until a deep mahogany crust forms. In the last 30 seconds, add the butter, smashed garlic cloves, and thyme sprigs. Tilt the pan and baste the steaks continuously with the foaming butter.

9. 9

   Transfer the steaks to a cutting board and let rest for 5 minutes. Do not skip this — resting allows the juices to redistribute. The final internal temp should be around %[130°F for medium-rare].

10. 10

    While the steak rests, raise the frying neutral oil temperature to ![375°F]. Add all the par-fried frites at once and fry for 2–3 minutes, stirring occasionally, until deeply golden and crispy. Remove with a slotted spoon, drain briefly on paper towels, and immediately season generously with kosher salt.

11. 11

    Slice the steak against the grain or serve whole. Plate alongside a generous pile of frites. Top each steak with a thick slice of the herb butter and garnish the frites with chopped fresh parsley if desired. Serve immediately.