Steak frites is a steak and fried potatoes dish served at French bistros and brasseries. It’s not terribly difficult to make at home especially if you make sous vide steak frites. The steak takes one hour in the sous vide so you can easily time your fries to be ready at the right moment even if you are baking them rather than frying them. A flavorful sauce is also easy if you make Bordelaise Sauce or Cognac Peppercorn Cream Sauce ahead of time.
Use a hanger steak (a.k.a. butcher’s steak or hanging tender) for your sous vide steak frites because it is a very beefy-flavored cut of meat that is less expensive than a ribeye. If cooked improperly, hanger steaks can get tough but there is no danger of that with sous vide. If you can’t find a hanger steak for this recipe, choose either a flank steak or skirt steak and cook it the same way.
I usually finish my sous vide steak frites by searing the exterior of the meat with a Searzall Torch Attachment and/or a hot cast iron pan. You can read my review of the Searzall and the Anova Precision Cooker in the sous vide post. Don’t forget the aioli or remoulade to dip your fries and certainly don’t forget to open a nice bottle of wine. Pull out the steak knives, light some candles, and enjoy date night at home without corkage charges.
- 1 pound hanger steak
- salt and pepper
- frozen French fries
- Bordelaise Sauce
- Set sous vide water temperature to 54°C. Salt and pepper both sides of steak and vacuum seal in a plastic bag. When water reaches temperature, place bag with steaks in water and cook for 1 hour.
- When steaks have 15 minutes remaining, cook French fries according to package instructions.
- Remove cooked steaks from bag and sear exterior with torch or in hot cast iron pan. Serve immediately with sauce and frites.