Host Bridget Lancaster shows you how to make this french favorite at home.
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Wow, this is an incredible way to make steak fries. I also like the idea of the compound butter. I swear that every time that I watch your ATK videos — I still always do learn something.
Steak frites is my favorite “fancy” restaurant meal, but now I can make it at home. My husband enjoyed it so much that he wanted it a second time in one week. I finally got to use my French fry cutter, too! Thank you for such an incredibly easy recipe.
interesting fry method!
ATK is a GIFT to humanity. We LOVE you!
I swear she looks like a white version of Ms. Marvel's mom
So can you save that expensive peanut oil?
This was the worst culinary failure I've ever had. Cold oil? The chips didn't cook and broke apart. Awful.
I just watched the video and made these tonight. 30 minutes start-to-finish, and delicious. Thank you!
That looks gorgeous truly but I wonder if you could possibly give those of us who prefer a well done steak a good recipe/how to video? I have a brother in law God rest his soul who could accomplish this but sadly I didn't get his method, love you all!
I have never seen the cold oil fry method !!!
I have loved ATK’s cold oil fry method for years.
Have made these a lot. The fry recipe is not a new idea. It has been in the ATK cook book for years.
If you are going to make them with any regularity, I highly recommend getting a commercial french fry cutter. You cut perfect fries every time and it takes so much less time than using a knife. I can easily cut the fries and clean the cutter in much less time than it takes to use a knife. Each potato only takes a couple seconds to push through the cutter.
My kitchen talent is well below Bridget’s but I would not have wasted the fond.
That does look lovely!
Bridget sweetie, is this not the same one as posted a month ago?
Fat, a lot of oil and a shocking amount of butter.
Result: a burned stake, some sort of "hard" sauce and some fries full of oil.
Life expectancy: 50 years.
I love you America 🇺🇸 ❤️
I agree with everything Bridget did and showed us. But, I like crispy beef fat on most cuts. I think that I would put the meat pieces into the
pan with the fat side down first, crisp it up a little bit. I do love a nice medieum rare and those steaks looked perfect !
Yukon gold french fries. Sounds like the perfect french fry…crispy outside and meaty inside.
Simple recipe: Butter has 100 ingredients
You uploaded this same vid about a month ago. C'mon ATK!!
Yum!
love my fries without any salt
No hanger steaks… ?
I would love to fry, but the expense of the lard, or oil is cost prohibitive. Do you refrigerate, or freeze the oil/lard afterward to be used again, or does it need to be used within a few days? Unless there is some way to make use of the oil/lard for future recipes, say once a week for a month or so, the cost, and waste is not acceptable. 👍✌
What do you do with all that oil when your done? Do you save it? How long will it keep?
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I wish you folks would also talk about cooktime using electric stoves. We don't have natural gas here in coastal Florida, as far as I know.
Those cold oil fries might change my life.
Belgium has entered the chat 🥵
I normally cook a decent meal for my wife on Saturday or Sunday, which is fun to eat out on the deck in the warm season. Plus, we don't have to clean off the dining room table! Yay! Except, no fair! It's only Tuesday. I'm not a delayed gratification kind of guy. I guess I could build up to some kind of excitement by selecting the steak, finding the perfect Yukon Golds, anticipating the fresh green salad from the garden and cueing up a nice, fresh-tasting red wine. Yum. I'm on this ladies.
Peanut oil is deadly to some folks, and very alergenic to others, so some of us have to be careful that we never consume peanut oil.
Wow just wow! And so simple!
This episode was posted back in April. https://youtu.be/yG6hBRDsi_E
What's not to like. 👌
Would be great with the green goddess sauce too.
Yum!!!
You do such a good job with easy explanations and also the science part, I never miss an ATK when it comes up. It shows how much you love your job.
Very cool, can't wait to try This!
Putting the fries in with room temperature oil? Do they not absorb too much oil when it’s too cold??
I see America's Test Kitchen….I click!
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ماشاء الله تبارك الرحمان اللهم بارك بالتوفيق
I love Create!
Thanks for your sharing and I from Hongkong
Smh no cafe de Paris sauce