Asian Steak Frites
Equipment
- Pot for deep frying
- Wire Rack
Ingredients
Steak:
- 8 oz steak, ribeye recommended
- 2 tablespoons butter, for basting
- 2 cloves garlic, for basting
- Salt, to taste
- Pepper, to taste
Frites:
- 1 potato, about 8 oz, peeled and cut into thin sticks
- 1 teaspoon ground Sichuan peppercorns
- ½ teaspoon five-spice powder
- ¼ teaspoon white pepper
- Salt, to taste
Gochujang Béchamel:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1 tablespoon gochujang, adjust to taste
- ¼ cup Parmesan
- Salt and pepper, to taste
Optional Garnishes:
- Chives
- Extra béchamel
Instructions
- Prepare the fries by soaking the potato sticks in cold water for 30 minutes, then pat dry. Fry once at 325°F (160°C) for 3–4 minutes until softened but not browned. Remove and drain. Fry again at 375°F (190°C) until golden and crispy. Toss immediately with Sichuan peppercorns, five-spice powder, white pepper, and salt.
- For the steak, season both sides with salt and pepper. Heat a pan over high heat until very hot. Sear the steak, turning every 30 seconds for even cooking. Add butter and garlic to the pan and baste the steak for the last 1–2 minutes. Rest for 5 minutes before slicing.
- For the béchamel, melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk, whisking constantly until smooth. Stir in gochujang, Parmesan, salt, and pepper. Cook until thickened and creamy.
- Serve steak slices with the seasoned fries and béchamel sauce on the side or drizzled over the top. Garnish with chives if desired.
Why Asian Steak Frites Is The Perfect Combination Of Textures
Asian Steak Frites is all about balance, the steak is juicy and tender with a buttery crust, the fries are ultra-crispy with layers of spice, and the béchamel adds a creamy, indulgent element to each bite. The seasoning on the fries gives them a slightly numbing, savory-spicy flavor that plays perfectly with the rich sauce and the beef.
Ingredients for Asian Steak Frites
Steak
- 8 ounces steak (ribeye recommended)
- 2 tablespoons butter, for basting
- 2 cloves garlic, for basting
- Salt, to taste
- Pepper, to taste
Frites
- 1 potato (~8 oz), peeled and cut into thin sticks
- 1 teaspoon ground Sichuan peppercorns
- ½ teaspoon five-spice powder
- ¼ teaspoon white pepper
- Salt, to taste
Gochujang Béchamel
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1 tablespoon gochujang (adjust to taste)
- ¼ cup Parmesan
- Salt and pepper, to taste
Optional Garnishes
- Chives
- Extra béchamel
How to make Asian Steak frites
Step-by-Step Instructions
Soak the cut potatoes in cold water for 30 minutes, then drain and pat dry. Fry once at 325°F (160°C) for 3–4 minutes until softened but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry again until golden brown and crispy. Toss immediately with Sichuan peppercorns, five-spice powder, white pepper, and salt.
Season the steak with salt and pepper on both sides. Heat a pan over high heat until very hot. Sear the steak, turning every 30 seconds for even cooking and a perfect crust. Add butter and garlic to the pan and baste for the last 1–2 minutes. Remove and rest for 5 minutes before slicing.
For the béchamel, melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until smooth. Stir in gochujang, Parmesan, salt, and pepper. Cook until thick and velvety.
Serve the sliced steak with the seasoned fries and béchamel on the side or drizzled over the top. Garnish with chives if desired.
How to Serve Asian Steak Frites
You can plate it restaurant-style with the steak fanned out alongside a tall pile of fries and a ramekin of sauce, or go more casual and drizzle the béchamel right over everything. For a lighter meal, pair it with a simple green salad or steamed vegetables.
Frequently Asked Questions
Can I make the fries in an air fryer instead of deep-frying?
Yes! Air fry at 375°F (190°C) until golden, about 16 minutes, shaking the basket halfway through. They won’t be quite as crispy as deep-fried but will still be great.
What’s the best cut of steak for this recipe?
Ribeye is my favorite for marbling and tenderness, but sirloin or New York strip also work well.
Can I make the béchamel ahead of time?
Yes, store it in the fridge and reheat gently, whisking in a splash of milk if it thickens too much.
How do I cook the steak to the perfect doneness?
Use a meat thermometer: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, and 145°F (63°C) for medium. I also flip the steak every 30 seconds for 7 minutes in order to get an even sear on both sides.
Can I adjust the spice level?
Definitely! add more or less gochujang depending on your heat preference. You can also substitute with miso for a milder sauce.
More Recipes to Try
• Love a rich steak sauce? Try my Seared Steak with Soy Garlic Butter Sauce.
• For another side, check out my Garlic Butter Fried Rice.
• If you love gochujang, my Gochujang Alfredo will be your next favorite.
