epicurious

Recipe Search

advanced search browse
 

STEAK-FRITES

Everybody Eats Well in Belgium, October 1996

Ruth Van Waerebeek

TESTER'S NOTES
See our tips for this recipe

COOKBOOK REVIEW
Read about the book that contains this recipe

Text Size: A | A | A

recipe box

recipe box

add >

view >

  • print recipe
  • email recipe
  • add note
  • send to cell phone

introduction

In Belgium, steak-frites is practically one word. A steak without a mountain of Belgian fries and a pint of fresh beer is unthinkable. The two signature dishes of Belgium are moules-frites (mussels with fries) and steak-frites.

My grandfather Charles, a butcher all his life, always said to choose meat that is marbled with tiny veins of fat. A perfect steak is small and plump with a thin layer of fat around the edges. A steak that is too lean and thin will have no flavor and will be dry. Look for meat that is labeled prime or choice.

serving size

Serves 4.

ingredients

4 beef steaks, such as porterhouse, sirloin, rib eye, shell or filet mignon (1/2 pound each and 3/4 to 1 inch thick), or one 2-pound steak
5 tablespoons unsalted butter
salt and freshly ground black pepper to taste
1 tablespoon water
Belgian fries

preparation

With a sharp knife, make small incisions, about 1 1/2 inches apart in the fat around the outside of each steak.

Melt 3 tablespoons of the butter in a large heavy skillet or sauté pan over high heat until hot but not smoking. Add the steaks and sear for 1 minute on each side. Reduce the heat to medium. Season the steaks generously with salt and pepper and continue cooking, turning the steaks every other minute, until you see little pearls of blood come to the surface, about 6 to 8 minutes. The steaks should be cooked rare to medium for juicy, tender meat.

Remove the steaks and place them on warmed plates. Over medium heat, deglaze the pan with the water and swirl in the remaining 2 tablespoons butter. Drizzle these pan juices over the meat and serve at once with fries.

Everybody Eats Well in Belgium, October 1996

Ruth Van Waerebeek

TESTER'S NOTES
See our tips for this recipe

COOKBOOK REVIEW
Read about the book that contains this recipe

reviews

see all > 04/16/07
lah1023 from Cleveland
I over cooked the steaks (they were small) by a few minutes, but they were still very good. deglazed with red wine and used lots less buttter. this would be a really good meal for a weeknight date or someone else you want to impress with your cooking skills.
print review with recipe

find another recipe

see popular recipe searches

buzz box what's new search spy

more on this recipe

96% would make it again

user rating: 4 forks

read all 22 reviews

serving ideas

make the full menu

Birthday Bistro Supper: May '01