Prime Ny Steak Frites Recipe

Bring to temperature and season

Remove steaks from refrigerator 30–45 minutes before cooking to reach near room temperature. Pat dry with paper towels. Season both sides liberally with kosher salt and freshly ground black pepper.

Sear and finish

Heat a heavy cast-iron skillet over high heat until very hot. Add 2 tbs neutral oil and swirl. Add steaks and sear undisturbed 2–3 minutes per side until a deep brown crust forms (for 1–1¼" steaks). Reduce heat to medium, add 2 tbs butter, thyme sprigs, and smashed garlic. Tilt pan and spoon butter over steaks while continuing to cook until internal temperature reaches 125°F (rare-medium rare) to 130°F (medium rare) as desired. Total cook time will be about 6–8 minutes depending on thickness.

Rest

Transfer steaks to a cutting board and loosely tent with foil. Let rest 8–10 minutes to allow juices to redistribute. While resting, reserve skillet drippings for incorporating into the chicken jus if desired.

In a small bowl, combine 4 tbs softened unsalted butter, 3 tbs crumbled blue cheese, 1 tbs finely chopped chives, 1 tsp lemon juice, and a pinch of black pepper. Mash together with a fork until mostly smooth but with visible cheese crumbles. Shape into a log on plastic wrap, roll tight, and chill in refrigerator until firm (at least 20 minutes). Slice into rounds to top steaks when serving.

Prep and soak

Cut potatoes into 1/3" fries and place in a large bowl of cold water. Add 1 tsp cornstarch if using and stir briefly. Soak for at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and rinse the fries, then dry thoroughly on clean kitchen towels or paper towels.

First fry (blanch)

Heat frying oil in a heavy pot to 300°F (150°C). Working in batches, fry the dried potatoes for 4–5 minutes until pale and tender but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2–3 minutes until golden brown and crisp. Remove and drain on a rack; immediately sprinkle with 1 tbs salt (adjust to taste).

Finish with truffle and parmesan

While hot, toss fries with 1 tbs finely grated parmesan, 1 tsp white truffle oil, and 1 tbs chopped parsley. Taste and adjust seasoning. Keep warm in a low oven (200°F / 95°C) until ready to plate.

In the skillet used for the steaks (discard excessive fat leaving ~2 tbs), melt 2 tbs butter over medium heat. Add the minced shallot and garlic and cook gently 2–3 minutes until softened and translucent but not browned.

Deglaze the skillet with 60 ml dry white wine, scraping up browned bits from the bottom. Reduce by half, about 1–2 minutes.

Add 300 ml chicken stock and 30 ml reduced chicken demi-glace (if using) along with 2 sprigs fresh thyme. Bring to a simmer and reduce until slightly thickened, about 8–10 minutes, until sauce coats the back of a spoon.

Remove thyme sprigs and whisk in 1 tbs cold unsalted butter to mount the sauce, which will give it a glossy sheen. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. If you reserved the steak pan drippings, you may whisk a small spoonful into the jus for extra beefy flavor—taste and adjust.

Slice rested steaks against the grain into 1/3" thick slices or serve whole. Arrange truffle parmesan fries alongside.

Place one or two rounds of chilled blue cheese butter on top of each hot steak so it melts slightly. Spoon a small pool of warm chicken jus alongside or lightly drizzle over the steak.

Garnish with microgreens or watercress and serve immediately with a lemon wedge on the side if desired.