Steak au Poivre Frites

Dinner for Two, Episode 2

Welcome to Dinner for Two, Episode Two. I recently got back from eating my way through Normandy, so it felt only right to recreate one of the most iconic French bistro dishes at home: Steak au Poivre Frites.

It’s simple on paper, but when it’s done right, it’s all about technique… a perfectly pepper-crusted steak cooked medium-rare, a silky pepper cream sauce built from the pan drippings, and golden, crispy frites on the side.

I’ll help you nail all of it, but I’ll be honest: the fries are where the real work comes in. They’re a bit tedious, but incredibly rewarding once you’ve made that perfect French fry. This is definitely one to make when you want cooking to be the event… a slow afternoon, date night, or a fancy evening in.

And one last note: ribeye isn’t the most traditional choice here (that would be filet), but use whatever cut you love. That’s the best rule anyway.

Bon appétit!

---

Tips for Success

• Pull the steak early. Medium-rare means removing it around 120–122°F — carryover cooking will finish the job while it rests.

• Don’t rush the fries. Letting them steam dry fully after boiling (and rest between fries) is what gives you that fluffy interior and crisp exterior.

• Fry in small batches. Overcrowding drops the oil temperature and leads to greasy fries instead of crisp ones.

• Keep the sauce simple. Au poivre should be silky and balanced, not thick or heavy. When it coats the back of a spoon and holds the line, you’re right where you want to be.

• Think of this as a timeline, not one dish. Fries → steak → sauce → final fry. Once you treat it like a sequence, it’s actually very doable.

---

Steak au Poivre with Homemade Frites (French Fries)

Click here for the printable recipe

Servings: 2
Prep Time: 45 minutes
Cook Time: 45 minutes

Ingredients

Steak:

• 1 ribeye or strip steak (about 1½ inches thick, 12–14 oz)

• Kosher salt

• Coarsely cracked black pepper

• Avocado oil

• 3 tbsp unsalted butter

• 3 garlic cloves, smashed

• Few sprigs fresh thyme

Frites (French Fries):

• 2 large russet potatoes

• Avocado oil, for frying

• Kosher salt

Au Poivre Sauce:

• 1 tbsp unsalted butter (if needed)

• 1 small shallot, very finely diced

• 1½ to 2 tsp coarsely cracked black pepper

• ¼ cup cognac or brandy or dry white wine

• ½ cup beef broth

• ⅓ cup heavy cream

• 1 tsp Dijon mustard

• Kosher salt, to taste

---

Instructions:

1. Peel the potatoes and cut them into ¼–⅜ inch sticks. Submerge them in a bowl of cold water and rinse until the water runs mostly clear.

2. Transfer the potatoes to a pot, cover with cold, generously salted water, and bring to a boil. Once boiling, lower to a gentle simmer and cook for 4 to 5 minutes, until just tender but still holding their shape.

3. Drain carefully and spread the potatoes in a single layer on a paper towel– or kitchen towel–lined baking sheet or wire rack. Let them steam dry completely, at least 20 minutes (that fluffy interior and crisp exterior).

4. Heat avocado oil in a heavy pot or Dutch oven to 325°F, making sure the oil is about 1½–2 inches deep.

5. Fry the potatoes in small batches for 4 to 5 minutes, until pale and tender but not browned. Remove to a rack or paper towels and let rest 10–30 minutes. Turn the heat off.

6. Remove the steak from the fridge, pat dry, and season generously on all sides with kosher salt. Let it sit uncovered at room temperature for 30–60 minutes.

7. Reheat the oil to 375°F. Fry the potatoes again in batches for 2–3 minutes, until deeply golden and crisp. Season immediately with kosher salt and set aside.

   Note: If you want your fries to be perfectly hot and crisp, save the final fry for the very last step, right before serving.

8. Pat the steak very dry again, then press coarsely cracked black pepper firmly onto all sides to form a crust. Do not season again with salt.

9. Heat a cast iron or stainless steel pan over medium-high heat until very hot. Add a thin layer of avocado oil.

10. Sear the steak without moving for 3 minutes. Flip, add 2–3 tablespoons butter, smashed garlic, and thyme, then baste continuously for 2–2½ minutes.

11. Remove the steak at 120–122°F for medium-rare. Spoon the butter and herbs over the top, leaving about 1 tablespoon of butter in the pan. Tent loosely with foil and let rest at least 10 minutes.
    Optional: keep warm in a 200°F oven while you prepare the sauce.

12. Lower the heat to medium. Add 1 tablespoon butter if the pan looks dry.

13. Add the shallot and cook 1–2 minutes, until soft and fragrant.

14. Stir in the cracked black pepper and toast for 30 seconds.

15. Deglaze with wine, scraping up any browned bits, and reduce by about half.

16. Add the beef broth and simmer 2–3 minutes, until slightly reduced.

17. Stir in the cream and Dijon and simmer gently until glossy and lightly thickened, about 2–3 minutes. Taste and adjust with salt and pepper if needed.

18. Slice the steak against the grain. Spoon the au poivre sauce over the top, garnish with fresh chives, and serve immediately with the crispy frites on the side.

---