2

30m

Prep

30m

Cook

60m

Total

2

Serves

Hanger Steak — or bavette, 250 g each

Russet Potatoes — cut to 1 cm batons, soaked 30 min

Butter — maître d'hôtel: + parsley + lemon

First fry: batons at 150°C until cooked through but pale, 5–6 minutes. Drain; rest at least 10 minutes (or hours).

💡

The double fry is physics, not fuss: pass one cooks the inside, pass two shatters the outside.

Sear the steaks over high heat, 2–3 minutes per side to 51°C; rest 5 under the compound butter, melting.

Second fry: 190°C until deep gold and rigid, 2–3 minutes. Salt immediately and loudly.

Slice the steak against its (very visible) grain, pour over the butter-juices, pile the frites alongside. Dijon on the table.

Storage

Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.

Freezing

Freezes well up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.

Make ahead

Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.

Wine pairing

Côtes du Rhône or Beaujolais — bistro wines for a bistro plate.

Beer pairing

Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.

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Crusty bread or buttered rice

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A sharp green salad

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Roasted seasonal vegetables

Sweet

Salty

Sour

Bitter

Umami

Heat