牛排炸薯条

Name: 牛排炸薯条
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 2 servings
Ingredients: 1.5 茶匙粗盐; 0.5 茶匙黑胡椒新鲜研磨; 2 汤匙无盐黄油; 3 瓣大蒜压碎，带皮; 3 根新鲜百里香枝; 4 汤匙无盐黄油软化至室温; 1 汤匙新鲜欧芹细切; 1 茶匙新鲜细香葱细切; 1 瓣大蒜切碎; 0.25 茶匙粗盐; 1 茶匙新鲜柠檬汁; 2 磅红皮土豆去皮，切成1/4英寸火柴条; 4 杯中性油，如菜籽油或植物油，用于炸; 1 茶匙粗盐，另加适量; 1 汤匙新鲜欧芹细切，装饰用

主菜1小时15分钟2 份中等

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

牛排炸薯条

主菜1小时15分钟2 份中等

关于此食谱

步骤说明

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