Steak Frites Recipe

Peel and cut

Peel the potatoes (optional) and cut into 1/3–1/2-inch (8–12 mm) sticks. Keep lengths even for uniform cooking.

Rinse and soak

Rinse the cut potatoes under cold water to remove surface starch. Transfer to a large bowl and cover with ice water. Soak at least 30 minutes, up to 2 hours. (This firms the pectin and removes excess starch for crisper fries.)

Dry thoroughly

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry; moisture will cause splatter during frying and make fries soggy.

First fry (blanch)

Heat vegetable oil in a heavy pot or deep fryer to 300°F (150°C). Working in batches, fry potatoes 4–6 minutes until tender but not browned. Remove with a slotted spoon to a wire rack or paper towel-lined sheet. Let cool 10–15 minutes. Maintain oil temperature.

Final fry

Increase oil temperature to 375–385°F (190–195°C). Fry the blanched fries in batches 2–3 minutes until golden and crisp. Drain on a rack or paper towels and immediately season with salt.

Sweat shallot

In a medium saucepan, heat 1 tsp olive oil over medium heat. Add the minced shallot and cook gently 2–3 minutes until translucent but not browned.

Reduce with wine

Add 1 cup red wine, the thyme sprigs and bay leaf. Increase heat to medium-high and simmer until reduced by about two-thirds (to roughly 1/3 cup), about 10–12 minutes. This concentrates flavor and cooks off alcohol.

Add demi-glace and reduce

Add 1 cup beef demi-glace (or reduced beef stock) to the pan. Simmer until sauce slightly thickens and coats the back of a spoon, about 6–8 minutes. Skim any foam or impurities.

Finish with butter

Remove thyme and bay leaf. Lower heat to very low. Whisk in the cold cubed butter, one piece at a time, to emulsify and give the sauce a glossy finish. Season with freshly ground black pepper to taste. Keep warm (do not boil) until serving.

Bring steaks to room temperature and season

Take steaks out of the refrigerator 30–45 minutes before cooking so they come to near room temperature. Pat dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper.

Sear

Heat a heavy skillet (cast iron preferred) over high heat until smoking. Add 2 tbsp canola oil and swirl to coat. Place steaks in the pan without crowding. Sear 3–4 minutes undisturbed for a good crust.

Flip and baste

Flip steaks and add 2 tbsp unsalted butter, crushed garlic cloves and thyme sprigs to the pan. Tilt the pan and use a spoon to baste the steaks with the melted butter and pan juices for another 3–4 minutes for medium-rare (adjust time for thickness and doneness). Use an instant-read thermometer: 125–130°F (51–54°C) for medium-rare.

Rest

Transfer steaks to a cutting board and rest loosely tented with foil for 5–8 minutes. This lets juices redistribute and yields a juicier steak.

Slice and serve

Slice steaks against the grain if serving sliced. Plate the steak alongside the frites and spoon warm Bordelaise sauce over the steak or serve sauce on the side.