Steak Frites Recipe

Pat the steaks dry with paper towels to remove surface moisture, ensuring a good sear.

Season both sides of the steaks generously with kosher salt and freshly ground black pepper.

Let the steaks sit at room temperature for 15-20 minutes to promote even cooking.

Heat a heavy skillet (cast iron preferred) over high heat until very hot. If using, brush the skillet lightly with olive oil just before adding the steaks.

Place the steaks in the hot skillet and sear for about 2-3 minutes per side for medium-rare, adjusting time for thickness and desired doneness.

Reduce heat slightly and add the butter, smashed garlic cloves, and thyme to the pan. Tilt the pan and baste the steaks with the melted butter for 1-2 minutes to develop rich flavor.

Transfer the steaks to a plate and rest for 5-10 minutes before serving to allow juices to redistribute.

Wash and peel the potatoes if desired, then cut into uniform baton shapes about 1/4 to 1/3 inch thick for even frying.

Rinse the cut potatoes in cold water to remove excess starch, then thoroughly dry with a clean kitchen towel.

Pour oil into a heavy pot to a depth of at least 2 inches. Heat to 325°F (165°C).

Blanch the potato batons in batches until pale and just tender, about 4-6 minutes. Do not let them color. Remove and drain on paper towels.

Increase the oil temperature to 375°F (190°C). Fry the blanched potatoes in batches until crisp and golden, about 2-4 minutes per batch.

Remove fries from the oil and drain on fresh paper towels. Immediately season with the fine sea salt.