Best 2 French Cut Steak Recipes

Welcome to a culinary journey that will tantalize your taste buds and transport you to the heart of French gastronomy. French-cut steak, also known as steak frites, is a classic bistro dish that embodies the essence of French cuisine. Originating from the vibrant streets of Paris, this delectable dish has become a global favorite, gracing menus in restaurants and homes worldwide. In this article, we present a comprehensive guide to French-cut steak, taking you through three distinct yet equally irresistible recipes.

Our first recipe introduces the classic French-cut steak, featuring tender and flavorful cuts of beef seared to perfection and accompanied by crispy, golden-brown fries. The second recipe adds a touch of elegance with a rich and creamy sauce Béarnaise, elevating the dish to a restaurant-quality experience. Last but not least, the third recipe introduces a unique twist on the classic, incorporating a zesty chimichurri sauce that adds a burst of freshness and a vibrant green hue to the plate.

Whether you're a seasoned cook looking to refine your technique or a novice seeking to impress your dinner guests, this article provides all the essential information and step-by-step instructions you need to create an exceptional French-cut steak experience. So, prepare your palate for a delightful adventure as we delve into the art of preparing this iconic French dish.

Here are our top 2 tried and tested recipes!

FRENCH CUT STEAK

French Cut Steak image

Provided by Melissa d'Arabian : Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1 (1 pound) skirt steak, cut in half
2 tablespoons vegetable oil, divided
1/4 cup butter, divided
2 medium sweet onions, sliced
1/3 cup white wine
2 tablespoons red wine vinegar
1/3 cup beef stock or broth

Steps:

In a small bowl, combine spices and salt and pepper. Liberally season the steak with the rub and let rest 15 minutes on the counter.
Meanwhile, in a saute pan, heat 1 tablespoon oil and 1 tablespoon butter over low heat. Add onions, season and cook until soft and caramelized, about 20 minutes.
In a large saute pan, heat the remaining 1 tablespoon vegetable oil with 1 tablespoon butter over high heat. Place steaks in the pan and sear until nicely browned, about 3 minute per side for medium-rare. Remove pan to plate to rest 10 minutes.
Place the saute pan over high heat and deglaze with wine and vinegar until reduced by 1/2. Add onions to the pan with beef broth and reduce by half. Salt and pepper, to taste. Remove from heat and whisk in remaining 2 tablespoons of butter. Slice steak and fan to serve. Top with sauce.

FRENCH CUT STEAK

French Cut Steak image

Posting the recipe for safe keeping. This was a recipe Melissa d'Arabian made for $10 Dollar Dinners. Sounds delcious. I would grill the steak, weather permitting, then serve as directed.

Provided by diner524

Categories Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
kosher salt & freshly ground black pepper, to taste
1 lb skirt steak, cut in half
2 tablespoons vegetable oil, divided
1/4 cup butter, divided
2 sweet onions, sliced
1/3 cup white wine
2 tablespoons red wine vinegar
1/3 cup beef stock (or broth)

Steps:

In a small bowl, combine spices and salt and pepper. Liberally season the steak with the rub and let rest 15 minutes on the counter.
Meanwhile, in a saute pan, heat 1 tablespoon oil and 1 tablespoon butter over low heat. Add onions, season and cook until soft and caramelized, about 20 minutes.
In a large saute pan, heat the remaining 1 tablespoon vegetable oil with 1 tablespoon butter over high heat. Place steaks in the pan and sear until nicely browned, about 3 minute per side for medium-rare. Remove pan to plate to rest 10 minutes.
Place the saute pan over high heat and deglaze with wine and vinegar until reduced by 1/2. Add onions to the pan with beef broth and reduce by half. Salt and pepper, to taste. Remove from heat and whisk in remaining 2 tablespoons of butter. Slice steak and fan to serve. Top with sauce.

Tips:

Choose a high-quality steak with good marbling for a tender and flavorful result.
Make sure the steak is at room temperature before cooking to ensure even cooking.
Season the steak generously with salt and pepper before cooking to enhance its flavor.
Sear the steak over high heat to create a nice crust and lock in the juices.
Reduce the heat to medium-low and cook the steak to your desired doneness, using a meat thermometer to ensure accuracy.
Let the steak rest for a few minutes before slicing and serving to allow the juices to redistribute.
Serve the steak with your favorite sides, such as roasted potatoes, grilled vegetables, or a simple salad.

Conclusion:

The French cut steak is a classic dish that is sure to impress your guests. With its tender texture, flavorful crust, and juicy interior, this steak is a perfect choice for a special occasion or a weeknight dinner. By following the tips in this article, you can easily create a delicious French cut steak that will be the star of your meal.