French · Members
Steak Frites with Pan Sauce
A perfectly seared steak crowned with a glossy shallot and red wine pan sauce, served with crisp golden fries. This bistro classic teaches the essential skill of turning browned bits into a restaurant-worthy sauce.
****+
Prep 25 min · Cook 35 min
Method
Take the steaks out of the fridge 40 minutes before cooking and pat them completely dry, then season both sides generously with salt and pepper; room-temperature, dry steak sears far better than cold, wet steak.
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