For a while now, I have been planning to cook the simple French classic of Steak Frites (steak and chips to you and me). As chance would have it, I was out and about and called to see the new James Whelan Butcher shop in the Avoca store just off the Naas Road outside Dublin. I was lucky enough to bump into Pat Whelan, son of James and the driving force behind the growth of the business. We had a good chat and Pat’s passion for Irish beef and all Irish farmed food really drove the conversation.
Before I left, Pat cut me two fantastic rib eye steaks. So, with Pat supplying the passion, all I had to do was add the ‘simple’ and show you how to prepare this delicious dish.
Side note on culinary “Classics”: In classical music, there tends to be a score that orchestras follow. Each time the music is reproduced, it should be recognisable and similar to every other performance. In classic cars, one should always strive to be true to the original and not replace bits with modern ‘better’ parts. Unlike classical music and classic cars, in cookery, it seems that the classics can be reproduced with only passing reference to any original. Each chef or untrained home cook (me) can put their own twist on any dish and still call it a ‘Classic’. That’s pretty classic, in my view.
With my side note in mind, here’s what you will need for my take on ‘Classic’ Steak Frites;
- 2 big, prime, Irish, rib eye steaks
- 2 hands-full of fresh thyme
- 1 generous teaspoon of salt
- 4 Rooster potatoes (or other ‘chipping’ potato)
- 1 bottle of good French wine
Side note on the wine choice: This 2004 Clos du Marquis was the last bottle from a modest supply I picked up in France back in 2007. We drank the second last bottle on the 28th September 2010 – The night the IMF agreed to bail out Ireland. That night it was to dull the pain. This time it was to celebrate this fantastic Irish beef. After this, it’s the cheap stuff until we get rid of the IMF.
The first thing I did was decant the wine. This set up my most expensive pouring shot in ages.
Next thing, peel and slice the potatoes into pommes frites (chunky chips). Soak these in water for 30 minutes to remove some of the starch. Dry them in a tea towel before deep-frying them in medium-hot oil 160ºC for 5 minutes. Then drain them and rest them in kitchen paper. I don’t have any photos of this as I was too busy photographing the thyme and the beef.
Press the thyme on to both sides of the beef. No other seasoning is needed.
Thyme for a totally gratuitous meat shot. Tell me if you don’t want to see these in future.
Get a cast iron pan (skillet) very hot. Sprinkle on the salt.
Place the steaks on the pan and leave them alone. When I say leave them I mean don’t touch them. Don’t poke them. Don’t shuffle them. Don’t move them. After 4 minutes of not doing the above, turn them.
A couple of minutes more and they are done. I like mine rare. In France, you can have your meat rare, rarer or trying to run away.
Let the steaks rest while giving the pommes frites a second go in the oil. The oil should be hotter, about 190ºC for a couple of minutes, until they look cooked. I do have a shot of this as the meat was resting (no rest for me).
The only thing left to do is to deglaze the pan with some of the wine. I know it seems like a waste of fine wine to pour it onto a hot salty pan but, trust me….
Pour the pan jus over the steak (there won’t be much of it). Add the pomme frites and serve.
You will not need any extra seasoning. No pepper, no mustard, no salt. This is a really easy to prepare, delicious ‘classic’. Try it and you won’t be disappointed. Trust me….
cookinginsens | 29th October 2013
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Nothing wrong with good plain food! Nice decanter.
Conor Bofin | 29th October 2013
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Thanks Rosemary, I don’t get to use it too often, sadly.
ChgoJohn | 29th October 2013
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This post covers so much more than classic steak fries — and we’re the better for it. Loved your definition of “classic”, as well as the look of those steaks, but in my mind’s eye, Conor, I see a French diner chasing his steak around the restaurant. 🙂
Double-frying potatoes is the only way to go. Great tip, too, about giving them a good soak before they hit the oil. That was a fantastic meal you prepared and a great post describing it for us. Thanks.
Conor Bofin | 29th October 2013
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Thanks John, I am a ‘rare’ meat person myself. Some of the steak crimes one sees in restaurants can be hard to take.
As this is a ‘classic’ I take no kudos for any of it, except perhaps the cooking.
Adam | 29th October 2013
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My favourite dish. Last eaten in this classical way at L’Ecurie just round the corner from the Panthéon in Paris. Sensational! Nice post Conor. The simple dishes are invariably the best and it’s good to be reminded of that from time to time. It looks delicious.
Conor Bofin | 29th October 2013
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Thanks Adam, It’s a while since I dined in Paris. I need to rectify that one of these days.
ohiocook | 29th October 2013
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Reblogged this on My Meals are on Wheels.
Evan O'Ceallaigh | 29th October 2013
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Very nice post on Steak and chips. Reassuring side not on culinary classics, I tend to sway on the side of unclassical when it comes to classics. At least I can do so now in peace that I ain’t breaking any rules.
Conor Bofin | 29th October 2013
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Those rules are made to be broken Evan. Break away!
tinywhitecottage | 29th October 2013
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Goodness. This is absolutely fantastic! A good rib eye is always my choice. This is a very informative lovely post.
Conor Bofin | 29th October 2013
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Thanks for that. There is nothing like a good rib eye and these were great!
Linda Duffin | 29th October 2013
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Made me smile – quite an achievement after 27+ hours of no power and a big tree down in the gales this side of the Small Piece of Water. Hope you escaped unscathed. The steak and wine look fabulous. And the chips!
Conor Bofin | 29th October 2013
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We were battered and buffeted by the media. As is usual, the reality of the weather did not live up (down) to the hype. I hope you have power and sens of humour restored soon.
Best,
Conor
Linda Duffin | 30th October 2013
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Humour and power both restored today, thanks. 🙂
Conor Bofin | 30th October 2013
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Delighted to hear it. Not that you lost the former. We are losing our water in Dublin for the next few nights. Pretty outrageous given how much of it has fallen on top of us.
bitsofnice | 29th October 2013
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Can’t beat some steak frites. When I lived in France this was my fav growing up. It has made me nostalgic 🙂
Conor Bofin | 29th October 2013
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Happy to oblige Diana, Nobody cooks steak as well as the French. (That’s me trying to start an argument).
Best,
Conor
thewindykitchen | 29th October 2013
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love the pouring shot! you are a lucky man to get such nice beef 😉 I need to find myself a butcher shop!
Conor Bofin | 29th October 2013
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I was pretty pleased with that one! A butcher you can trust is the only way to go.
egg me on | 29th October 2013
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Bravo! So simple and so beautiful. I rather like your improvised chip (fry) pan, if I must say so. And I wish that piece of steak in the final photo was attached to my fork. (sigh)
Conor Bofin | 29th October 2013
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Thanks Tommy. We gave up using our chip pan about a year and a half ago. It’s a long story that would probably bore you to tears. Also, by not using it, we eat far less deep fried food. That has to be a good thing. The basket us useful for this occasional stuff. The steak is like nothing you have ever tasted. Melt in the mouth, heady from the herbs, salty crust and the little bit of reduction combine to make it really delicious. Do give it a go.
Best,
Conor
egg me on | 29th October 2013
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Salty, herby, saucy, melt in your mouth! Now my mouth is watering. Amazing job.
Adam J. Holland | 29th October 2013
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Nice meat, Man. And your fried taters are looking good too!
Conor Bofin | 30th October 2013
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Thanks Adam. Taters is a great word.
richardmcgary | 29th October 2013
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Conor, great post and fabulous photos, especially the decanting shot. Nice wine, too. Ironically, I just made steak and taters last week with a grass fed New York strip – they were out of ribeyes 🙁 . Baby Lady, not being a beef eater, had a thick pork porterhouse chop. We served it with a very nice California Cab. Steak and taters is about as basic as you can get but I know a whole lot of people that t put it at the top of their list of favorites. Sometimes the simple, basic things in life are the very best.
Conor Bofin | 30th October 2013
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Thanks Richard. The steaks were really top quality and I wanted to do them justice. I also wanted to keep our Friday night dinner to Friday night and not drift into Saturday while I took photos….
misha | 29th October 2013
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awesome post, conor.
i’m jealous of your steaks, but i’m also jealous of your resplendant thyme. i would give an arm and a leg for that much fresh thyme. it is by far one of my favorite herbs. oh, and you are in good company regarding the internal temperature of your exquisite beef. i like my steak to moo when i stab it with a fork.
after reading such an awesome steak post, i’ve started to wonder what you could do with my favorite “classic,” steak and eggs.
Conor Bofin | 30th October 2013
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WE are blessed with having a decent thyme supply, though it will thin out as winter encroaches. Steak and eggs is not one I have done in a long time. I’m sure there are a few “classic” ways to do them!
Michelle | 30th October 2013
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My goodness, you’ve outdone yourself! Next I’d like to see the “triple-cooked chips” which were all the rage when we were in England.
Conor Bofin | 30th October 2013
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Thanks Michelle,
I have tried the triple cooked approach. Maybe it is just me but every time I had them it was like eating an outer with nothing inside. I think it was just somebody deciding that if twice cooked is good, thrice must be better. Not so.
Best,
Conor
Meggie | 30th October 2013
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Your steak frites reminds me it’s time to book a trip to Paris! Makes my mouth water 🙂
Conor Bofin | 30th October 2013
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It has me thinking of it too. Could be an expensive dinner at this rate!
trixfred30 | 30th October 2013
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All time favourite – and yet not as easy as it looks, if you like your steak done to a specific redness – i err on the side of caution and go for underdone rather than overdone – nothing worse!
Conor Bofin | 30th October 2013
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Under is best always. You can’t uncook it!
Yinzerella | 30th October 2013
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Gorgeous. I like my steak still mooing!
Conor Bofin | 30th October 2013
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The only way to go!
frugalfeeding | 30th October 2013
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Looking fantastic. I’d drink much wine from that decanter… too much. I have such a hankering for steak at the moment. Next week. Next week.
Conor Bofin | 30th October 2013
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I look forward to seeing what you do Nick. Always great.
Best,
Conor
Lorna | 31st October 2013
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It does look scrumptious. Am always amused when someone orders a well done steak and those who like it rare just look so horrified. Have to admit I don’t like it too red – medium is perfect. Don’t want the steak trying to eat the vegetables 😉
Agree – Pat is v passionate about his business and a great businessman and butcher.
Conor Bofin | 31st October 2013
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Thanks Lorna,
That passion shines through in the shops and the end product. We can all learn from it. Well, I certainly can…
ohlidia | 2nd November 2013
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Looks fabulous Conor!
Conor Bofin | 3rd November 2013
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Thanks Lidia.
Karen | 3rd November 2013
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There is a reason this is a classic dish…simple to prepare and oh so delicious. I like all the thyme that you used…I can’t wait to try the steak prepared with it.
Conor Bofin | 4th November 2013
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Hi Karen, Great to hear from you. It is a very easy dish to get right (thanks be to goodness). Thyme is my hero herb.
Karen | 4th November 2013
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I had to take time out of my travels to stop by and see what you have been cooking up. Not only good food, but two awards…congratulations!
Conor Bofin | 4th November 2013
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Thanks Karen,
I was pretty surprised to win. Now I have to keep my standards up!
Best,
Conor
dedy oktavianus pardede | 4th November 2013
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Sometimes the classic ones will blow your taste buds to the heavenly flavour…
your thyme crust steak is looks irresistable!
Conor Bofin | 4th November 2013
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Hi Deddy, Great to see you back. It was pretty tasty indeed.
Best,
Conor
wendy@chezchloe | 5th November 2013
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Well if you went pure classic you’d probably have an herb butter with thyme. right?
I figure the more thyme the better!
And I need to get myself a little stove fryer like that. I will imagine the improvisation. And be careful.
Conor Bofin | 5th November 2013
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The butter / thyme idea is also a ‘classic’. How many classics can there be? Now you have me wanting to try it with loads of butter. Mmmmmm…
Jody and Ken | 5th November 2013
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You seem to have more butcher shops and fishmongers within striking distance of your house than you can shake a sauté pan at–all of which staffed by families with whom you seem to have multigenerational relationships. I’m beginning to think there’s a culinary surveillance network out, so shop-owners can, “Oh my God, it’s that blogging guy–he’s back again! Praise the saints and put out the good stuff!” Ken
Conor Bofin | 5th November 2013
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Ken, you break me up! I try to get on with my shopkeepers because it’s nice to be nice. If that gets me the better end of the fillet, so be it. Sharing that love and interest has some side benefits, for sure. You and Jody should come over so I can introduce you to some of those fine people and see if you get the same treatment. I know that you will.
Jody and Ken | 6th November 2013
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You never know where we might find ourselves cycling. 😉
Conor Bofin | 6th November 2013
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I would love to do some of that with you. I have to raise my fitness and get stuck into some hard winter cycling now. I am committed to four events next year. I also “invested” in a new bike. That’s a whole different story too.
Jody and Ken | 7th November 2013
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We’re looking at Sardinia for cooking/biking next summer/fall. We’ll see. Ken
Conor Bofin | 9th November 2013
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Temperatures are low here today. It’s about 7 degrees. We are going out to do an 80k in the winter sunshine. I just love to be out on the bike. Dan Martin is patron of a charity with which we assist. He was in Dublin on Thursday and called to the office to say hello. He inspires us. A really great chap.
babso2you | 12th October 2014
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I made this last night Conor! Fabuloso! The steaks were amazing! I did an international dinner. The steak featured here, bacon cheese potatoes from a gal in Australia, and my own sauteed mushrooms…I will be linking to this post sometime during the week! Thanks for the recipe! ^..^
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