Entree: France – Steak Frites with Herb Butter (Hanger Steak) (Hanger steak served with French-style fries and herb butter)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 1 whole hanger steak, approx. 1.5 lb (680 g) total
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) vegetable oil for searing
- For the frites:
- 1.5 lb (680 g) russet potatoes, peeled and cut into 1/4-inch (6 mm) sticks
- 4 cups (960 ml) vegetable oil or peanut oil for frying
- Salt to taste
- For the herb butter:
- 4 tbsp (56 g) unsalted butter, softened
- 1 tbsp (15 ml) finely chopped fresh parsley
- 1 tsp (5 ml) minced garlic (about 1 clove), or to taste
- 1/2 tsp (2.5 ml) lemon juice

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. For the frites: rinse cut potatoes in cold water, then soak 30 minutes to remove starch. Drain and dry thoroughly. Heat oil in a deep pot to 325°F (163°C). Fry potatoes in batches 3–4 minutes until soft but not brown; drain and cool on paper towels.
2. Raise oil temperature to 375°F (190°C). Fry batches again until golden and crisp, about 2–3 minutes. Drain, season with salt, and keep warm.
3. Mix herb butter ingredients in a small bowl and refrigerate until needed.
4. Pat steak dry, season generously with salt and pepper. Heat a heavy skillet over high heat with 2 tbsp (30 ml) oil until smoking; sear steak 3–5 minutes per side for medium-rare (adjust to thickness). Rest steak 8–10 minutes.
5. Slice steak thinly against the grain, top with a pat of herb butter to melt, and serve alongside hot frites.

1. For the frites: rinse cut potatoes in cold water, then soak 30 minutes to remove starch. Drain and dry thoroughly. Heat oil in a deep pot to 325°F (163°C). Fry potatoes in batches 3–4 minutes until soft but not brown; drain and cool on paper towels.
2. Raise oil temperature to 375°F (190°C). Fry batches again until golden and crisp, about 2–3 minutes. Drain, season with salt, and keep warm.
3. Mix herb butter ingredients in a small bowl and refrigerate until needed.
4. Pat steak dry, season generously with salt and pepper. Heat a heavy skillet over high heat with 2 tbsp oil until smoking; sear steak 3–5 minutes per side for medium-rare (adjust to thickness). Rest steak 8–10 minutes.
5. Slice steak thinly against the grain, top with a pat of herb butter to melt, and serve alongside hot frites.