Steak Frites Recipe

Peel the russet potatoes (optional) and cut into 1/3"–1/2" matchstick fries. Keep them uniform for even cooking.

Place cut fries in a bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to remove excess starch; this yields crispier fries. Drain and rinse, then pat completely dry with clean kitchen towels or paper towels.

Heat oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). If you don't have a thermometer, heat until a small piece of potato sizzles gently.

Blanch the fries in batches for 3–4 minutes until softened but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool while you finish other components (they can be chilled).

When ready to finish, heat oil to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels and immediately season with fine sea salt (about 1 tsp total, adjusted to taste). Keep warm in a low oven (200°F / 95°C) on a tray while you cook the steak and sauce.

Finely mince the shallot and chop the parsley.

In a small bowl, combine 3 tablespoons softened unsalted butter, minced shallot, chopped parsley, 1/2 teaspoon lemon juice, 1/4 teaspoon salt, and a pinch (1/8 tsp) black pepper. Mix until homogenous. Taste and adjust seasoning.

Form into a small log on plastic wrap if desired, chill briefly to firm up, or keep at room temperature if serving immediately so it will melt over the hot steak.

Heat 1 tablespoon butter in a small saucepan over medium heat. Add the finely diced shallot and cook, stirring, until softened and translucent but not browned, about 2–3 minutes.

Add 1/2 teaspoon tomato paste and stir for 30 seconds to remove raw flavor.

Pour in 1/2 cup red wine and bring to a simmer. Reduce by about half (2–4 minutes) to concentrate flavor.

Add 1 cup beef stock, the thyme sprig and bay leaf, bring to a simmer and reduce until the sauce coats the back of a spoon and measures roughly 3/4 cup (a reduced, slightly thickened demi), about 8–12 minutes. Skim any foam or excess fat.

Remove thyme and bay leaf. Off heat, whisk in the 1 tablespoon cold cubed butter a little at a time to give the sauce a glossy finish (mounting). Season with 1/4 teaspoon salt and a pinch (1/8 tsp) black pepper; taste and adjust. Keep warm.

Remove the steak from the refrigerator 30–45 minutes before cooking to bring it to near room temperature; pat completely dry with paper towels.

Season both sides generously with 1.5 tsp kosher salt and 3/4 tsp freshly ground black pepper, pressing the seasoning into the meat.

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tablespoon vegetable oil and swirl to coat; it should shimmer and just begin to smoke.

Place the steak in the pan and sear undisturbed for 2.5–3 minutes to develop a deep brown crust.

Flip the steak and immediately add 1.5 tablespoons unsalted butter, the smashed garlic cloves, and the thyme sprigs to the pan. Tilt the pan and spoon (baste) the melted butter, garlic, and thyme over the steak repeatedly for another 2.5–3 minutes for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time +/- 1 minute for thickness or desired doneness.

If you prefer, finish the steak in a 400°F (205°C) oven for a few minutes after searing until it reaches your target internal temperature.

Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–7 minutes to allow juices to redistribute.

Slice the steak against the grain if desired, or serve whole. Spoon a little warm red wine demi-glace over the steak, and top with a slice or dollop of shallot butter so it melts over the meat. Serve alongside the hot fries.