What cut of steak works best for steak frites?

Ribeye and New York strip are ideal—they're well-marbled, tender, and develop a flavorful crust when seared hot. Other premium cuts like filet mignon or sirloin also work well.

Can I make the green sauce ahead of time?

Yes, prepare it up to 4 hours in advance and store it in the refrigerator. Let it come to room temperature before serving for the best flavor and texture.

How do I get crispy fries at home?

Cut potatoes into even batons, soak in cold water for 30 minutes to remove starch, pat dry, then double-fry: first at 325°F until tender, then at 375°F until golden and crispy.

What if I don't have anchovies?

Omit them entirely for a vegetarian herb sauce, or use fish sauce or soy sauce in small amounts for umami depth without a fishy taste.

How can I tell when the steak is done?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Let the steak rest 5 minutes after cooking before serving.

Steak Frites with Parisian Green Sauce

Name: Steak Frites with Parisian Green Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: French
Ingredients: 1 lb steak (such as ribeye or New York strip); 3 medium potatoes; 1 shallot; 1 egg yolk; 1 tbsp Dijon mustard; 1 tbsp Worcestershire sauce; 1/2 lemon, juiced; 1/2 cup unsalted butter; 1 cup mixed fresh herbs (such as parsley, tarragon, chives); 1 tbsp capers; 2 anchovy fillets; 2 tbsp warm beef broth; 2 cloves garlic; 2 sprigs fresh rosemary or thyme; 1 tbsp olive oil; vegetable oil, for frying; salt, to taste; black pepper, to taste; 1 tbsp fresh chives, for garnish

CookOSBeta

Steak Frites with Parisian Green Sauce | CookOS

Ingredients

1 lb steak (such as ribeye or New York strip)
3 medium potatoes
1 shallot
1 egg yolk
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1/2 lemon, juiced
1/2 cup unsalted butter
1 cup mixed fresh herbs (such as parsley, tarragon, chives)
1 tbsp capers
2 anchovy fillets
2 tbsp warm beef broth
2 cloves garlic
2 sprigs fresh rosemary or thyme
1 tbsp olive oil
vegetable oil, for frying
salt, to taste
black pepper, to taste
1 tbsp fresh chives, for garnishoptional

19 Ingredients

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Instructions

1
Peel and slice potatoes into fries. Place them in a bowl of cold water to soak.
2
Pat the steak dry and season generously with salt on all sides to draw out moisture. Set aside.
3
In a small bowl, whisk together the egg yolk, Dijon mustard, Worcestershire sauce, and lemon juice. Set aside.
4
In a small saucepan over medium heat, melt about 1 tablespoon of butter. Add the finely chopped shallot and sauté until softened.
5
Remove the saucepan from the heat. Add the rest of the butter and let it melt completely from the residual heat.
6
In a tall container suitable for an immersion blender, combine the egg yolk mixture, fresh herbs, capers, and anchovy fillets.
7
Begin to blend the mixture with an immersion blender. While blending, slowly stream in the melted butter and shallot mixture until the sauce is emulsified.
8
Add the warm beef broth and blend again to combine. Season the sauce with salt and pepper to taste.
9
Drain the potatoes and pat them completely dry. Fry in hot vegetable oil until golden brown and crispy. Season with salt.
10
Season the steak with black pepper. Heat olive oil in a skillet over high heat. Sear the steak on both sides until a deep crust forms.
11
Lower the heat, then add the smashed garlic cloves, herb sprigs, and a knob of butter to the pan. Baste the steak with the foaming butter until cooked to your desired doneness.
12
Remove the steak from the pan and let it rest for 5-10 minutes before slicing against the grain.
13
Arrange the sliced steak and fries on a plate. Spoon the green sauce generously over the steak, garnish with chopped chives, and serve with extra sauce on the side for dipping.