Arteflame Steak Frites: A Perfect Grilled Twist on the French Classic

Introduction

Steak Frites is a quintessential French dish, combining juicy, perfectly cooked steak with crispy, golden fries. Using the Arteflame grill, this recipe adds a smoky depth to the steak while keeping the frites crispy and flavorful. This dish is simple yet elegant, making it perfect for both casual dinners and special occasions.

Ingredients

For the Steak:

• 2 ribeye steaks (or your preferred cut)
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste
• 2 tablespoons unsalted butter

For the Frites:

• 4 large russet potatoes, peeled and cut into thin fries
• 2 tablespoons olive oil
• Salt to taste
• Fresh parsley, chopped, for garnish

For the Béarnaise Sauce (optional):

• 1/4 cup white wine vinegar
• 1/4 cup dry white wine
• 2 shallots, finely chopped
• 1 tablespoon fresh tarragon, chopped
• 3 egg yolks
• 1/2 cup unsalted butter, melted
• Salt and pepper to taste
• Lemon juice to taste

Instructions

1. Prepare the Potatoes

Start by peeling and cutting the russet potatoes into thin fries. Place the fries in a bowl of cold water to remove excess starch, which helps them crisp up better when cooking.

2. Fire Up the Grill

Fire up your Arteflame grill, creating a high heat zone on the center grill grate for searing the steaks, and a medium heat zone on the flat cooktop for cooking the fries.

3. Prepare the Steak

While the grill heats up, season the steaks generously with salt and pepper on both sides. In a small bowl, mix the olive oil, minced garlic, thyme, and rosemary. Rub this mixture over the steaks, ensuring they are evenly coated. Let the steaks rest at room temperature while you prepare the frites.

4. Cook the Frites

Drain the fries and pat them dry with a clean kitchen towel. Toss the fries with olive oil and salt, then spread them out on the flat cooktop of the Arteflame. Cook the fries, turning them occasionally, until they are golden brown and crispy, about 15-20 minutes. Once cooked, transfer the frites to a paper towel-lined plate to drain excess oil and keep warm.

5. Sear the Steaks

Place the seasoned steaks on the center grill grate of the Arteflame, searing each side for about 3-4 minutes to develop a beautiful crust. Once seared, move the steaks to the outer edge of the flat cooktop to finish cooking to your desired level of doneness. For medium-rare, aim for an internal temperature of 130°F (54°C). Just before removing the steaks from the grill, add a pat of butter on top of each steak and let it melt into the meat.

6. Rest the Steaks

Remove the steaks from the grill and let them rest for 5-10 minutes to allow the juices to redistribute, ensuring a juicy and flavorful bite.

7. Optional: Make the Béarnaise Sauce

While the steaks rest, make the Béarnaise sauce. In a small saucepan on the flat cooktop, combine the white wine vinegar, white wine, shallots, and half of the tarragon. Simmer until reduced by half. Strain the mixture and return the liquid to the saucepan. In a bowl, whisk the egg yolks, then slowly whisk in the reduced liquid. Place the bowl over a pan of simmering water (double boiler method) and whisk until the mixture thickens. Slowly drizzle in the melted butter, whisking constantly until the sauce is smooth and thick. Season with salt, pepper, and a squeeze of lemon juice. Stir in the remaining tarragon.

8. Serve

Plate the steak with a generous portion of crispy frites on the side. Drizzle the Béarnaise sauce over the steak or serve it on the side for dipping. Garnish the frites with freshly chopped parsley and a sprinkle of sea salt.

Tips

• Choose the right steak: Ribeye, sirloin, or filet mignon work well for this dish, but feel free to use your favorite cut.
• Cook to your preference: Adjust the grilling time based on your desired level of doneness.
• Make ahead: The Béarnaise sauce can be made ahead of time and gently reheated before serving.

Recipe Variations

1. Garlic Parmesan Frites

Toss the hot frites with minced garlic and freshly grated Parmesan for a flavorful twist.

2. Truffle Steak Frites

Drizzle truffle oil over the frites and steak for a luxurious, aromatic experience.

3. Herb Butter Steak

Top the steak with a pat of herb-infused butter for extra richness.

4. Peppercorn-Crusted Steak

Coat the steak with crushed peppercorns before grilling for a spicy, robust flavor.

5. Sweet Potato Frites

Replace the russet potatoes with sweet potatoes for a sweeter, slightly healthier option.

Best Pairings

• Side Dish: A simple green salad with a light vinaigrette or grilled asparagus
• Drink: A bold red wine like Cabernet Sauvignon or a glass of Champagne for a celebratory touch
• Dessert: Crème brûlée or chocolate mousse to round off the meal

Conclusion

This Arteflame Steak Frites recipe offers a perfect blend of rich, smoky flavors from the grilled steak and crispy, golden frites. It’s a classic French dish that’s elevated by the unique capabilities of the Arteflame grill, making it a show-stopping meal for any occasion.