Asian Steak Frites
A juicy classic steak and a creamy gochujang béchamel paired with crispy, double-fried fries tossed in a savory spice mix. Watch me make Asian Steak Frites
Servings: 2 servings
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.