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
This Asian Style Steak Frites takes the classic French dish and gives it a crazy upgrade! The steak is seared and basted with garlic butter, creating a juicy and tender bite. The fries are double-fried for an ultra-crispy texture and tossed in a savory-spicy mix of Sichuan peppercorns, five-spice powder, and white pepper. To top it off, the dish is served with a gochujang béchamel sauce that adds a rich and spicy kick. It’s comfort food with an elevated, Asian-inspired twist!
How to Get Extra Crispy Fries
Double frying is the key to achieving that perfect crisp texture. Frying the potatoes at a lower temperature cooks them through without browning, while the second fry at a higher temperature creates that golden, crispy finish. Tossing them in a mix of Sichuan peppercorns, five-spice powder, and white pepper gives the fries a savory, slightly numbing (mala) flavor that takes them to that next level flavor!
The Secret to a Perfectly Seared Steak
Do you ever wonder how restaurants get that great sear on steaks? The secret is a very hot pan! The right cooking temperature and technique yields a crispy crust and tender melt-in-your-mouth bite. Turning the steak every 30 seconds prevents the steak from overcooking and from the dreaded grey band. Finishing the steak with a good basting of garlic butter gives the steak that signature steak house golden finish.
Why a Gochujang Bechamel?
The gochujang béchamel ties the dish and sides together, balancing creamy, spicy, and savory flavors. The gochujang adds a subtle heat and deep umami, while the Parmesan gives the sauce a salty, nutty depth. The velvety texture of the béchamel pairs perfectly with both the crispy fries and juicy steak, creating a cohesive bite every time.
What to Pair It With
Asian Steak Frites is a show stopper so consider adding sides that let it shine. I would add a simple green salad or steamed broccoli on the side. If you are really trying to impress your dinner companion, try the braised vegetables from my Seared Steak with Soy Garlic Butter recipe.
