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The Love Letter I Found in a San Antonio: Restaurant Claudine and The Steak
You hit a point in every trip, after you’ve seen the main sights, where you just start craving something real. You want to find the place that isn’t on all the tourist maps, the one the locals keep as their own little secret. I was in that exact mood in San Antonio, and a little bit of digging led me to a place in the Government Hill neighborhood called Restaurant Claudine.
It was tucked away on a quiet corner, the kind of place you could easily drive past if you weren’t looking. It didn’t have a big flashy sign. It just had a simple, elegant warmth to it that felt like a secret handshake. It felt special.
The moment I walked inside, I knew I had made the right choice. The place was beautiful, but not in a stuffy, intimidating way. It was cozy and glowing, full of the happy, relaxed sound of people who were clearly having a wonderful time. It felt like walking into the home of a friend with incredibly good taste.
I got to talking and found out that feeling of being in a home is the entire point. Restaurant Claudine is a love letter. It’s the creation of a husband and wife chef team, and they named it after one of their grandmothers, Claudine. The whole restaurant is a tribute to her, a place built around the kind of thoughtful, comforting food that makes you feel taken care of.
It’s not a restaurant that’s trying to be the next big, crazy thing. It’s a place with a huge amount of heart, born from a desire to take family recipes and the feeling of a family meal and elevate them with real cheffy skill. You can just feel that personal story in the room. It’s not a business concept. It’s a tribute.
The menu was a perfect reflection of that, full of dishes that felt both classic and special. For me, the universal test of a great kitchen, the one dish that tells you everything you need to know, is Steak Frites. Simple, classic, and so easy to get wrong.
When the plate came to the table, it was a picture of beautiful confidence. A perfect steak, cooked to a gorgeous medium rare with an incredible crust, was resting next to a mountain of golden, crispy fries. It wasn’t a huge, overwhelming plate. It was just perfect.
I took a bite of the steak, and it just melted. It was so unbelievably tender and flavorful. And the fries. Oh, the fries. They were so ridiculously crispy and perfectly salty, the kind of fries you just can’t stop eating. It was such a simple meal, but every single part of it was done with so much care and skill. It was the kind of food that doesn’t need to shout. It just quietly lets you know that you are in very, very good hands.
Restaurant Claudine is one of those places you feel so lucky to have found. It’s more than just a restaurant. It’s a story. It’s a tribute. It’s a delicious, heartfelt reminder that the very best food is, and will always be, the food that is made with love.
Chasing That Simple Perfection
That meal at Claudine’s was a masterclass in doing simple things perfectly. And I couldn’t stop thinking about it. How could something as straightforward as steak and fries be that good? I decided I had to chase that feeling, to see if I could bring some of that magic into my own kitchen.
My first mission was the fries. This, I knew, was the real challenge. Anyone can cook a steak, but those fries were on another level. I learned the secret is a bit of a project, it’s all about the double fry. I cut some potatoes into nice, even sticks and gave them a good rinse. I heated up some oil, not super hot, and cooked them for a few minutes. They came out pale and a little floppy, which felt wrong, but I trusted the process. I let them cool completely on a rack.
While the fries were chilling out, I turned my attention to the steak. I got a beautiful New York strip and let it come to room temperature. The only thing it needed was a very generous coating of coarse salt and a lot of black pepper. No fancy marinades, just respect for the meat. I got a cast iron skillet screaming hot, added a splash of oil, and laid the steak in. The sizzle was glorious. I seared it hard on one side, flipped it, and then added a big knob of butter to the pan, basting the steak with that nutty, foaming butter.
I pulled the steak off the heat at a perfect medium rare and let it rest on a cutting board. This part takes all the patience you have.
Now for the fries’ grand finale. I got the oil really hot this time. I dropped the cooled, floppy fries back in, and a true miracle happened. They instantly puffed up and turned the most beautiful, deep golden brown. The sound they made was pure, crispy music. I scooped them out and immediately tossed them with a good amount of salt.
The moment of truth was plating it all up. I sliced the rested steak, the inside a perfect rosy pink. I piled a huge mountain of those incredible, crispy fries next to it. It looked just like I remembered. I took a bite of that tender, buttery steak, followed by a handful of crunchy, salty fries. It wasn’t Claudine’s. It wasn’t a cozy, glowing room in a San Antonio neighborhood. But it was a taste of that simple perfection, and it was pretty darn close.
Chef’s Notes: Classic Steak with Crispy Fries
• Soak potatoes before frying – Removes excess starch, ensuring fries are crisp outside and fluffy inside.
• Dry fries thoroughly – Prevents oil splatter and soggy texture during frying.
• Double-fry method for best crispness – First fry cooks through, second fry creates golden crunch.
• Press steaks firmly when searing – Helps develop an even crust that locks in juices.
• Use butter basting with herbs and garlic – Infuses richness and aromatic depth into the steak.
• Rest steaks before slicing – Allows juices to redistribute for tender, flavorful meat.
• Whip herb butter until airy – Creates a light, spreadable texture that melts beautifully over hot steak.
• Prep butter ahead – Refrigerate or freeze in portions for future use.
• Pair with fresh sides – Green salad or grilled vegetables balance richness.
• Optional indulgence – Add caramelized onions or red wine reduction for restaurant-style flair.
Classic Steak with Crispy Fries
Ready to elevate your dinner? This classic steak paired with crispy homemade fries and a zesty lemon-herb butter brings restaurant-quality flavors into your kitchen. Juicy strip steaks seared to perfection are complemented by golden fries and a luscious butter bursting with fresh herbs and citrus. Get ready to impress your family and friends with an easy-to-follow, delicious recipe that’s both satisfying and timeless. Dive into this culinary experience that offers rich tastes and comforting textures, perfect for any occasion!
4
servings15
minutes15
minutes530
kcal4
minutes34
minutesKeep the screen of your device on
Ingredients
- Lemon-Herb Butter
1 cup unsalted butter softened to room temperature
1 tbsp finely chopped fresh rosemary leaves
2 tbsp freshly chopped thyme leaves
¼ cup finely sliced green onions (scallions)
2 cloves garlic minced finely
2 tsp coarse sea salt
½ tsp freshly cracked black pepper
- Fries
3 large russet potatoes peeled and cut into thick batonnet fries (~½ inch wide)
coarse salt to taste
- Steak
2 12-ounce New York strip steaks trimmed and at room temperature
2 tbsp extra virgin olive oil
8-10 sprigs fresh thyme
8-10 whole garlic cloves lightly crushed
4 tbsp unsalted butter
- Alternative Ingredients
Butter: Replace with margarine or plant-based butter for dairy-free option
Russet Potatoes: Swap with Yukon Gold or sweet potatoes for fries with different texture or flavor
Fresh Herbs: Use dried rosemary and thyme if fresh unavailable reduce quantity by half
Olive Oil: Substitute with avocado oil or grapeseed oil for high-heat cooking
New York Strip Steaks: Substitute with ribeye or sirloin steaks for more marbling or lean options
Green Onions: Replace with chopped chives for milder onion flavor
Lemon Juice and Zest: Swap with lime for different citrus profile
Directions
- Lemon-Herb Butter Preparation – Start by whipping softened unsalted butter in a stand mixer fitted with the paddle attachment on high until it becomes pale, airy, and fluffy; this takes about 6-7 minutes. Next, fold in the chopped rosemary, thyme, green onions, minced garlic, lemon zest, fresh lemon juice, salt, and pepper until everything is evenly incorporated. Store the butter wrapped in plastic wrap, refrigerated until ready to serve. This butter adds brightness and richness to steaks and fries.
- Preparing and Frying the Fries – Soak the batonnet-cut russet potatoes in cold water for at least 20 minutes; this helps remove extra starch for crispier fries. Drain, rinse under cold water, then pat dry thoroughly with a clean kitchen towel. Heat oil in a deep fryer or large pot to 300°F (150°C). Fry potatoes in batches for 3 minutes until tender but pale; remove and drain on paper towels lined baking sheet. Hold the fries at room temp or refrigerated up to several hours before the second fry. When ready to serve, heat oil to 350°F (175°C) and fry the potatoes again for 3-5 minutes until golden brown and crispy. Toss fries immediately with coarse salt and keep warm. Alternatively, bake fries with olive oil at 425°F for 18-20 minutes, tossing halfway for a healthier approach.
- Cooking the Steak – Bring steaks to room temperature and season well with coarse salt and freshly ground black pepper on both sides. Heat olive oil in a large nonstick pan over high heat until shimmering and just smoking. Place steaks into the pan and immediately press down firmly with tongs or spatula for 15-20 seconds to ensure even browning. Lower heat to medium and do not move steaks for 2-3 minutes to get a perfect crust. Flip steaks, add thyme sprigs, garlic cloves, and butter to the pan. Continuously baste steaks with melted butter for 2-4 more minutes to develop flavor and juiciness until medium-rare or desired doneness. Remove steaks and rest them on a cutting board loosely tented with foil for 3-4 minutes; resting allows juices to redistribute for tender slices.
- Serving Suggestion – Arrange sliced steak on plates, dollop with a generous helping of lemon-herb butter, and serve alongside crispy fries. Optional: garnish with extra fresh thyme or a sprinkle of coarse salt on fries before serving for extra flavor punch.
Equipment
- chef knife
- cutting board
- mixing bowls
- measuring cups and spoons
- whisk
- serving bowls
Notes
- Achieve the perfect crispy fries by soaking potatoes in cold water to remove excess starch; this step is crucial for texture. Always dry fries thoroughly before frying to avoid oil splatter and soggy fries.
- When searing steaks, pressing down helps develop an even crust which locks in juices. Use a meat thermometer to check doneness if unsure; medium-rare is about 130-135°F internally.
- The lemon-herb butter can be prepped a day ahead and served chilled or at room temperature; it also freezes well in portions for future use.
- Pair this dish with a simple green salad or grilled vegetables to balance the richness and add fresh flavors. For an indulgent touch, add caramelized onions or a red wine reduction sauce to the steak.
- For dairy-free option, use vegan butter but add fresh herbs and lemon zest to keep vibrant flavor.
- This classic recipe is perfect for weekend dinners, date nights, or special celebrations when you want to impress without complicated techniques.
Nutrition Facts
- Serving Size: 1g
- Calories: 530kcal
- Fat: 34g
- Saturated Fat: 14g
- Cholesterol: 110mg
- Sodium: 1227mg
- Potassium: 1030mg
- Carbohydrates: 33g
- Fiber: 3g
- Sugar: 1g
- Protein: 25g
- Vitamin A: 528IU
- Vitamin C: 17mg
- Calcium: 73mg
- Iron: 3mg
FAQs: Classic Steak with Crispy Fries
What makes this steak and fries recipe feel restaurant-quality at home?
The combination of a hard sear on the steak, properly rested meat, and double-cooked fries creates a polished, professional result. This approach mirrors the kind of attention to detail you’d expect from Restaurant Claudine, where Restaurant Claudine-style cooking emphasizes technique as much as flavor.
How do I get a perfect crust on the steak without overcooking it?
Starting with room-temperature steak and using high heat ensures a deep, flavorful crust while keeping the inside juicy. This balance of precision and simplicity is very much in line with Restaurant Claudine, where Restaurant Claudine dishes rely on mastering fundamentals rather than overcomplicating the process.
Why is resting the steak after cooking so important?
Resting allows the juices to redistribute evenly, resulting in a more tender and flavorful bite. This small but crucial step reflects the philosophy behind Restaurant Claudine, where Restaurant Claudine kitchens respect timing as much as seasoning.
Can the lemon-herb butter be made ahead of time?
Yes, the butter can be prepared a day in advance and stored in the refrigerator or freezer for convenience. This make-ahead flexibility is similar to how Restaurant Claudine approaches prep, ensuring Restaurant Claudine-level flavor with less stress during service.
What’s the best way to keep fries crispy when serving?
Serving fries immediately after the second fry and seasoning them while hot locks in crispness and flavor. This final touch echoes the standards found at Restaurant Claudine, where Restaurant Claudine presentations focus on texture just as much as taste.
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