Steak with frites and garlic butter is the epitome of timeless dining, made famous by the legendary Le Relais de l’Entrecôte in Paris. A favourite for date nights, especially on Valentine’s Day, or any celebratory meal for two, this dish combines simple ingredients with impeccable flavour. Juicy, tender steak paired with crisp, golden fries (or chips), and a decadent garlic butter creates a meal that’s as it is elegant. This recipe ensures restaurant-quality results, perfect for recreating the romance and charm of a French bistro at home.
For the steak, we use thick-cut sirloin from Hawksmoor, celebrated for it’s robust flavour and beautifully marbled texture. Seasoned simply with Maldon Sea Salt flakes, freshly cracked pepper, and sprigs of thyme, the steak is seared to perfection, ensuring a rich, caramelised crust. The frites, made from skin-on Maris Piper potatoes, are fried until crisp and golden, retaining their natural flavour and texture. To complete the dish, we whip up a silky garlic butter infused with fresh parsley, adding an aromatic richness that elevates every bite. Together, these components create a culinary masterpiece that feels both luxurious and comforting.
How to make steak frites with garlic butter
Step 1
Start by preparing your chips. Cut your potatoes into skinny chip pieces – you can peel them or keep the skin on, but we kept the skin on for more flavour. Then place them in a large bowl and cover with cold water – toss them around then leave them in the water for 1 hour. This will help remove the starch from the potatoes which means they will be crispier when fried.
Step 2
After 30 minutes take the steak out the fridge to allow it to come to room temperature.
Step 3
Now you can prepare the garlic butter. In a bowl beat the softened butter until smooth with a spoon, then add the chopped parsley, crushed garlic cloves and plenty of Maldon Sea Salt and cracked black pepper. Then place two sheets of clingfilm onto your worktop and spoon the butter into the middle. Use the clingfilm to shape the butter into a thick sausage shape and roll it tightly, twisting each end to keep it secure. Then place the butter into the fridge.
Step 4
After 1 hour, remove the chips from the water and dry them very well on some kitchen paper. Preheat the oven to 180c.
Step 5
Pour in the veg oil into a large high-sided pan so it comes up 2 third of the way up the sides. Then place it on the heat and heat until it reaches 140c. Then add the chips to the oil and fry for about 5 to 6 minutes until they are cooked through but only lightly golden in colour – you may need to do this in batches. Remove them from the oil with a slotted spoon when ready and place on a tray lined with kitchen paper.
Step 6
While the chips are frying, we can get started on the steak. Season the steaks liberally with Maldon Sea Salt and cracked black pepper on both sides. Take a large frying pan, heat to a medium high temperature. Start by adding the steak on the side with the biggest part of fat and rendering this down – you may need to hold it in place with some tongs. You want the fat to go lovely deep golden and crisp. Then you can place the steak on one of the flesh sides and cook for 1 – 2 minutes on each side. When you are cooking the final side, add a knob of butter along with the bunch of thyme. Use a spoon to baste the steak with the butter and thyme.
Step 7
Once the steaks have a good level of colour and caramelization on each side, place the pan into the preheated oven for 6 minutes. Ensure you have an oven safe pan before you do this, if not simply transfer to a baking tray along with the pan juices. After the 6 minutes, remove the steaks from the oven and place onto a plate and pour over any cooking juices. Let this rest while you finish the chips.
Step 8
Turn the temperature up on the veg oil, so it reaches 180c. Then fry the chips again for approximately 2-3 minutes until very crisp and golden. Remove from the oil with a slotted spoon onto the tray again with kitchen paper to soak up any excess oil. Then add the chips to a large bowl while still hot and toss well with Maldon Sea Salt and cracked black pepper.
Step 9
In a small bowl, whisk together the Dijon mustard, olive oil and lemon juice to make a dressing. Drizzle and toss this over the butterhead lettuce along with the finely chopped chives.
Step 10
Now you can serve! Serve each rested steak on a plate or serving board. Take the garlic butter from the fridge and unwrap it, then cut some discs to put onto the steak, allowing it to melt. Add the chips to a bowl and serve with the mustardy green salad. Feel free to serve with any additional sauces you like, such as bearnaise or peppercorn. Perfect for a special Valentine’s Day dinner.
What is steak frites?
Steak frites is a dish consisting of a steak paired with fried potatoes, also known as ‘frites’. It’s commonly served in Belgium and French brasseries.
Tim Menger (Head Chef of Entrecôte in Melbourne’s Prahran) says steak frites is a dish that’s ’emblematic’ of France’s approach to food, going on to say it ‘encompasses a lot of what French bistro cooking is’. On the other hand, many claim that the steak frites is Belgium’s national dish due to the invention of the ‘frite’ in the 17th century – and let’s face it – without frites, there no such thing as steak frites!
Both have their differences, with Belgium serving Belgian fries with their steak, which is traditionally pre-cooked and cooled, then refried in oil again when ordered, creating the ultimate crispy, golden chip with a soft, fluffy interior. Belgian fries tend to be thicker in size, needing to be at least 10mm on each side. Whereas, France cut them between 6mm-9mm, creating a ‘skinnier’ chip.
France also adds a delicious Bearnaise sauce to their steak, covering the cut of meat to add refinement and flavour. This sauce is made of butter, egg yolk, white wine vinegar and herbs and is sometimes referred to as the ‘child’ of hollandaise sauce. This is because a bearnaise sauce uses shallot, black pepper and tarragon, whereas hollandaise uses white pepper and a pinch of cayenne. This creamy richness
What kind of steak is steak frites?
The bistro/brasserie staple of steak frites was traditionally made from the rump cut, however nowadays many chefs make steak frites from a variety of parts of the cow, including hanger (also known as onglet), rib-eye, porterhouse or flank. We used sirloin for our steak frites recipe. This is because sirloin is a tender cut of beef that’s affordable and easy to find at the grocery store. It’s also suitable for quick, high-heat cooking in the pan when searing.
What’s the best way to cook a perfect steak?
Cooking the perfect steak begins with choosing the right cut and understanding the best appliance to cook it on. Popular cuts like ribeye, sirloin, fillet and rump all offer distinct texture and flavours.
Ribeye is known for its marbled fat and rich taste
Fillet is tender and lean.
Sirloin balances flavour and tenderness
Rump provides a bolder, meatier bite.
Regardless of the cut, achieving a beautifully seared crust while maintaining a juicy interior requires the right equipment. Cast iron skillets are ideal for their ability to retain high, even heat whilst heavy-bottomed frying pan or a grill will also yield excellent results. For maximum flavour, make sure the steak is at room temperature before cooking and the pan is smoking hot to achieve a proper sear!
The stages of cooking a steak
Understanding the ‘doneness’ levels of steak is essential to tailoring it to your preference. Here’s a guide to each stage:
Blue: The steak is seared on the outside while the inside remains almost entirely raw by being cooked at a very high temperature for a short period of time. It feels very soft to the touch and is cooked to about 46–49°C (115–120°F) for a maximum time of 1-2 minutes on each side.
Rare: Warm on the outside with a cool red centre. Rare steak is tender and juicy. It reaches an internal temperature of 49–52°C (120–125°F). Cooked for 2-3 minutes per side over medium-high heat.
Medium Rare: The sweet spot for many steak lovers. Medium rare is warm with a red-to-pink centre. The texture is juicy but slightly firmer, cooked to 54–57°C (130–135°F) for 3-4 minutes per side.
Medium: This steak is firm and pink in the centre, with less moisture than medium rare. It’s cooked to 60–63°C (140–145°F) for 4-6 minutes per side.
Medium Well: A slight hint of pink remains, but the steak is mostly cooked through and noticeably firmer. It reaches 65–69°C (150–155°F) for around 11-16 minutes in total.
Well Done: The steak is cooked through completely, with no pink, and is firm to the touch. It’s cooked to 71°C (160°F) or higher for 18 minutes, depending on the thickness of the meat.
To check doneness, use an instant-read thermometer for precision or press the steak gently. The softer it feels, the rarer it is. Always allow the steak to rest for a few minutes after cooking to let the juices redistribute, ensuring every bite is as succulent as possible.
What’s the difference between fries and frites
‘Fries’ are long, thin pieces of fried potato, cut julienne or batonnet style and deep-dried in oil. It’s country of origin is from Belgium and France. It is believed that American soldiers stationed in Belgium were first introduced to French fries during World War I. Because the language of the Belgium army was French, soldiers nicknamed the fried potatoes as ‘French fries’.
‘Frites’ is the French word for French fries. It is a shortened version of the French phrase ‘pommes frites’ which means fried potatoes.
This style of fried potato is very popular amongst fast food chains that serve French fries, including McDonald’s, Five Guys and Arby’s.
Serving suggestions and variations
Radicchio salad with pine nutsCrispy green leaf salad with lemonHomemade ‘chunky’ chipsHomemade tomato sauce
Steak frites is a classic French bistro dish, but there are plenty of ways to elevate and customise it. Here are a few serving suggestions and variations you could following.
Serving suggestions:
Finish with Maldon Salt. A generous pinch of flaky Maldon Sea Salt over the steak just before serving will enhance the flavours with a delicate crunch. It also works well on the fries for extra seasoning!
Pair with a side salad. A simple arugula salad with a lemon vinaigrette or a crunchy radicchio salad balances the richness of the dish.
Dipping sauces for fries. Serve with a classic homemade tomato sauce, aioli, Dijon mustard or Sriracha mayonnaise for extra indulgence.
Wine pairing. A bold red wine like a Cabernet Sauvignon or a Syrah compliments the richness of the juicy steak and butter.
Variations:
Truffle garlic butter. Mix in a small amount of truffle oil or finely shaved truffle into the garlic butter for an earthy depth of flavour.
Herb & Citrus twist. Add chopped fresh herbs, such as parsley, thyme or tarragon, and squeeze lemon juice into the garlic butter for a fresh take.
Looking for something to cook this Christmas that doesn’t involve a turkey? We’ve made a delicious slow cooked beef brisket, paired with pomegranates to add delicious sweetness to the dish.
This flavour pairing of pomegranates with meat is very common in Persian cuisine, and has been for thousands of years, where the Persian culture tends to use pomegranates for both sauces and marinades for different meats. The tartness of the pomegranate fruit and molasses gives a delightful brightness to the rich brisket, adding depth as your take your first bite.
Pomegranate molasses can be hard to find at your local grocery, however Odysea has a beautifully sweet & tart Pomegranate Molasses, made from 100% concentrated pomegranate juice.
Why this recipe is perfect for Christmas
Our slow cooked pomegranate beef brisket is perfect for the festive season. This time of the year calls for rich, hearty dishes which is everything that the beef brisket holds. The juices of pomegranate molasses seeps throughout the dish, given a delightful, festive feel. Not only this, the slow cooking of the meat produces rich and beautifully tender results, making your guests want to go in for seconds.
Most importantly, this recipe is simple and effective for Christmas. Once you have you list, prepped and assembled everything into the casserole dish/pot, you simple let it cook away for 5 hours while you go about your business. This makes it IDEAL for such a busy time of the year. Once the time is done, you are greeted with a dish that delivers both in complex flavour, achieved with simplicity.
Here is how to make festive slow cooked pomegranate brisket
Take the meat out the fridge 30 mins before cooking.
Preheat the oven to 120C.
Place a large heavy bottomed casserole pan on the hob and add the olive oil. When it has heated up, add the brisket, and sear it on all sides for approximately 10 minutes – you want the meat well browned as this adds lots of flavour.
Once the meat is nicely browned, remove from the pan and set aside on a plate. Add the onions into the pan with all the meat juices, and fry them until they are soft and starting to caramelize. Then add the garlic cloves, Maldon sea salt flakes and the spices and fry for another few minutes until smelling fragrant.
Next add the apple cider vinegar and allow it to bubble and cook off before adding the soft brown sugar and the stock. Bring the liquid up to a simmer and then add the brisket back to the pot. Place a lid on the casserole and put it into the oven for 5 hours.
Check how tender the meat is by pricking with a fork, it should pull apart and shred very easily. If it doesn’t, then return it to the oven for another 30 minutes. Baste the meat in the juices, and if it’s looking a little dry the splash in some water.
After the meat has cooked, remove from the oven, and rest it under some foil for 10 minutes.
Then shred the meat with two forks and mix into all the juices and sauce. Drizzle in the pomegranate molasses and toss through to make it sticky and unctuous. Transfer to a large platter and scatter with the pomegranate seeds and coriander leaves.
Serve this with some sides, we chose fluffy wild rice, seasonal greens, and warm flatbreads.
What sides go well with beef brisket?
Our Hasselback potatoes are a match-made-in-heaven when paired with beef brisket. The deliciously crispy outer provides an irresistible crunch that compliments the tender meat perfectly. Additionally, the fluffy centres of the potato soak up the remaining juices on the plate, leaving no waste!
If you are wanting a green vegetable, try our roasted Brussels Sprouts, peppered with bacon for a deliciously smoky taste. The earthy and smoky tones of the vegetables balances out the gentle sweetness from the beef brisket that paired with pomegranate.
We join Jesse Jenkin’s (A.D.I.P) in creating a 70’s Californian classic…the delectable ‘protein style’ burger as the perfect fakeaway dish for you and your friends.
A ‘protein style’ burger means you have a burger wrapped in lettuce instead of a bun. The reason for it’s nickname is because you are essentially getting a burger without the carbs (from the bun), and instead you have a burger patty wrapped in shell of iceberg lettuce…more protein and less carbs! It’s believed that McDonald’s heightened this trend in Australia, where they added the lettuce wrapped burgers as part of their Create Your Taste Menu.
Mould 2 burger patties in to lose balls. Try not to overwork them as they can become rubbery. Jesse likes to season the top of his meat about 5 minutes before searing, giving the salt time to adhere to the meat. A note – avoid mixing the salt through the meat, this also results in a rubbery texture.
Add the butter and a splash of oil to a pan on medium heat. Sauté thinly sliced or diced white onions until soft and translucent – around 5 minutes. Add a pinch of Maldon Salt, brown sugar, Worcestershire sauce, and a splash of water. Cook until the water is gone and set aside.
Thinly slice red onion and tomatoes. Jesse likes to season his tomatoes with a small pinch of Maldon salt a few minutes before building the burger.
For the sauce – mince the sautéed onions, and pickles before mixing them with the mayonnaise, mustard, tomato paste, and pickle juice. A few twists of black pepper is a welcome addition here.
In a lightly oiled hot pan, smash the burger patties down using a small square of parchment paper – this helps achieves maximum contact with the pan and crispy edges. Weigh the burger down with the back of a spatula, another pan, or a chef’s press as I’ve used in the video. Once a good sear has formed, flip and add the cheese. After about a minute, turn off the heat and cover with a lid and a drop of water to create some steam – after about 30 seconds you should have some very melty cheese and a tender burger with a golden sear.
Pick the large outer leaves of an iceberg head and lay them out like a big flower. Jesse likes to start his build with sauce, then burger, adding sautéed onions, red onion, and tomato.
Fold the edges all around and create a parcel.
Enjoy!
These arancini balls are deliciously golden and crispy, filled with a beef and creamy mozzarella centre. This filling is more classic in comparison to our butternut squash and fontina arancini balls, where our meat ‘ragu’ option is one of the best-loved Sicilian snacks and street food across Italy and the world!
The rice is flavoured with saffron in which the balls are then rolled in breadcrumbs before frying them gently in oil. They are traditionally made with caciocavallo cheese, however as this is difficult to source outside of Southern Italy, we use parmesan cheese to give a fruity and nutty taste to the recipe.
These delectable rice balls can either be eaten as an appetizer, or as a meal when paired with a soup or a salad. Make sure to dip your arancini balls with a delicious marinara sauce of Salsa Verde!
Heat 1 tbsp of olive oil and 1 tbsp of butter in a saucepan, toasting the saffron and stirring it with a wooden spoon so that it does not burn.
Add the rice and sauté it for a few minutes, add the broth and Maldon Salt and cook for 10 minutes over a high heat without a lid. Lower the heat, then cook for 5 minutes more.
Cover the saucepan, turn off the heat, and let it stand for 5 minutes. Remove the lid, add 1 tbsp of butter and parmesan cheese, mix and pour over a bowl. Spread it out well with a spatula, cover it with film and leave to cool at room temperature.
Heat the rest of the butter in a pan, sauté the meat over a high heat for 5 minutes, add the white wine and tomato paste, lower the heat, and cook for 15 minutes with a lid. Chop the mozzarella. When the meat is cold, mix it with the mozzarella.
Once the rice has cooled, divide it into 8 portions. Cut a piece of cling film and place it over one hand. Spread a portion of rice over the film and compact it into a ball shape.
Sink your thumb in the centre of the rice ball to make room and add a tablespoon of the filling. Shape the rice back into a ball or cone shape.
Whisk the water with the flour in a bowl until smooth. Put the breadcrumbs on a deep plate, and heat abundant oil in a small frying pan or on a ladle.
First, dip each arancino in the bowl with the batter. Drain it a little and roll it through the breadcrumbs until it is completely covered. Fry the arancini two at a time until they are golden. Remove them from the heat with a skimmer and leave them to drain on the tray with absorbent kitchen roll. If you are going to serve them hot, put them to one side in an oven preheated to 60ºC while the others are frying. Sprinkle with a pinch of Maldon Salt to finish.
Can you choose different arancini fillings?
A classic arancini is made up using meat, cheese and peas, however there are many filling variations to choose from!
Arancini al pistachio is a very traditionally-loved across Italy, where the rice balls are stuffed with a beautiful pistachio béchamel sauce. The pistachios are usually grown near Mount Etna, where this variety is considered to be made from.
Continuing with the theme of vegetarian-friendly options, you could also try our butternut squash and fontina arancini balls. The butternut squash gives a beautiful, nutty and earthy feel to the rice balls, with the addition of fontina cheese to give a gentle sweetness.
If you are a big cheese lover, why not try a Neapolitan Arancini, where the only filling consists of cheese! You only need arborio rice and pecorino cheese, which is a hard cheese perfect for grating!
Do you have a sweet tooth? Well Arancini con cioccolato are traditional italian rice balls filled with chocolate sauce! The filling is usually dark chocolate, vanilla and a pinch of cinnamon.
How to store arancini?
You can keep arancini balls in the fridge for up to 5 days. When you are wanting to consume, please reheat in an oven at 400F/200c for 10 to 15 minutes. This will allow the outer to become crispy again and the centre to become beautifully creamy and melty. You can eat them cold if you like them that way, but we can’t guarantee a showstopping cheese-pull from this!
If you are wanting to freeze these, they can be stored in the freezer for 2 to 3 months. Make sure to freeze them on a baking sheet. When you are wanting to bake from frozen, place them in the oven at 400F/200c for around 15 to 20 minutes.
‘This flavoursome showstopper is made for sharing, best placed in the middle of your table and enjoyed with friends and family. I’m going to be using the Weber crafted Sear Grate on the Genesis barbecue for this one – perfect for larger cuts, evenly conducting heat, while sealing in moisture. Adding Maldon Salt to the meat draws out its natural flavours and helps form a delicious crust’.
Season and cook the rump steak on the barbecue. (I’m doing mine medium).
While the steak is cooking, place the onions face down on the barbecue until dark and charred.
Boil the sugar and vinegar.
Mix coriander, parsley, shallots, and chili, add olive oil and Maldon Salt, set aside.
Check the steak with the Weber Connect probe and remove when its at your desired temperature, I’m going for 50 degrees.
Place the onions into the sugar and vinegar and simmer for 5 minutes on the barbecue.
Coat on both sides with the chimichurri sauce and rest for 10 minutes.
Carve the steak and season well.
Place the caramelised onions around and serve
We’ve teamed up with Chef Jason Whitehead to create a delicious beef fillet recipe, paired with a refreshing asparagus and leek terrine.
Beef fillet is the most tender of all steaks to eat, with it’s flavour often being described as having a mild, beefy flavour. It is not as flavoursome as other meaty cuts such as rump or sirloin. However, there is a reason why beef fillet is the most desired out of all cuts; it is very lean, with minimal marbling, meaning it is less fatty in taste and texture. As a result, you are greeted with a almost melt-in-your-mouth beef cut that is beautifully soft and tender.
Chef Jason Whitehead serves his beef fillet with a tasty asparagus and leek terrine. Nothing pairs better than green vegetables with a hearty protein! Both the asparagus and leek help balance the meal and add a gentle hint of sweetness as you cut into the dish.Jason composes the two vegetables into a terrine, where layers of each vegetable are delicately placed on top of one another and packed into a rectangular dish. It looks very impressive and makes a great side dish!
The charred leek puree brings a gentle warmth and smokiness to the dish, with a pinch of Maldon Salt to elevate the sweetness.
How to make the charred leek puree…
Pre-heat your oven to 200 degrees.
Cut your leeks in half straight down the middle, then drizzle some EVOO and season with some Maldon Salt.
Pop them into the oven and leave them there until they start to turn black / burn. Keep an eye on them, and when the leeks are completely black, remove them from the oven. While still warm, add them to a blender along with your garlic clove, rosemary sprigs and about 1/8 cup of EVOO. Blend until smooth, scraping down the sides as you go and adding more EVOO as needed. You want a thickish paste. Pass this mixture through a sieve, then taste and adjust seasoning accordingly. Place into a squeezy bottle and set aside.
Here’s how to make the leek and asparagus terrine…
Blanch your spinach leaves for 20 seconds in hot water, then immediately place them into an ice bath. Remove from the ice bath and dry thoroughly with a kitchen towel. Remove the thick white stem from the spinach leaves, trying to keep the leaves intact.
Cook your leeks whole in some salted water until tender, then drain and pat dry.
In a small saucepan, bring your veggie stock and agar-agar to a simmer for 2 minutes, then strain and set aside (it must remain warm or it will start to set).
Line a small loaf tin with clingfilm. Now line the tin with your spinach leaves, making sure they overlap each other, and also hang over the sides of the loaf tin. Place your asparagus spears and cooked leeks inside the loaf tin and press down gently to make sure they are nice and compact but not squashed. Pour over your veggie stock mixture, then fold in your overlapping spinach leaves to ‘close off’ the terrine. Using another loaf tin of the same size, place it on top and fill it with some dried lentils or beans to weigh it down. Pop it into the fridge to set.
How to make the charred tomato sauce..
Fry your shallot in the butter until nicely browned, then add in your tin of chopped tomatoes. Season with Maldon Smoked Salt and brown sugar, then allow the sauce to reduce until it is thick and the tomatoes have mostly disintegrated.
Blend until smooth, then pass through a sieve and set aside.
Here’s how to cook beef fillets…
Make sure your fillets are at room temperature. Rub them in some EVOO then season well with Maldon Salt and black pepper. Get a frying pan nice and hot, then drizzle with a little more EVOO.
Fry your fillets to your liking, then add in your butter, garlic and rosemary, and baste your steaks with this foamy mixture. Allow your steaks to rest for at least 5 minutes before serving.
To serve…
Gently remove your leek and asparagus terrine from your loaf tin, then remove the clingfilm. Cut into 2cm slices and place onto a serving plate.
Place your fillets next to the terrine, then decoratively place dots of your charred leek puree and smoky tomato sauce around the plate. Add some Maldon Salt to your steaks and then serve.
Optional – drizzle a little red wine just around the plate.
Can you substitute beef fillet?
Beef fillet is expensive compared to other meats due to it’s time-consuming efforts of cleaning, trimming and preparing the meat cut. Gristle, and fatty tissue are taken out, which although results in a beautifully tender fillet, the price can be pretty costly!
Cheaper cuts of meat normally come from the rear end of an animal, resulting in a tougher, chewier texture. However, a great alternative to beef fillet would be shoulder cuts. This is a very economical cut of meat and rich in flavour! It may not be readily available at your local butcher, but they can either cut or order them for you if requested.
