Steak-frites — French brasserie steak with double-fried potatoes
Steak-frites looks simple because the plate has only a few moving parts, but each one needs its own timing. The steak is cooked whole and measured to at least 63 °C before a three-minute rest. The potatoes are cut evenly, rinsed, dried and fried twice so the first stage cooks the centre and the second produces the crisp golden exterior associated with good brasserie fries.
The frying schedule is arranged around the steak rather than competing with it. The first fry happens before the meat goes into the pan. The potatoes then rest on a rack; while the steak rests after searing, the fries take their hotter second fry and the pan sauce is finished. That sequence gets both elements onto the plate in their best condition.
A small shallot-Dijon pan sauce adds acidity without turning the meal into a heavy sauced steak. Nutrition counts an estimated 80 g of oil retained by the entire kilogram of potatoes, not the full 1.5 litres needed to operate the fryer safely. That distinction prevents a frying-medium quantity from being mistaken for the amount actually eaten.
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