Bistro Reserve Steak Frites Recipe

Prep and soak

Peel the russet potatoes if you prefer (Belgian frites often keep the skin on; peel optional). Cut potatoes into 1/2-inch to 3/4-inch thick sticks for classic frites. Place cut fries in a large bowl and cover with cold water and 1 tsp white vinegar. Refrigerate or let soak at least 30 minutes and up to 2 hours to remove surface starch; this helps them crisp.

First fry (blanch)

Drain the soaked potatoes and pat completely dry with clean kitchen towels or paper towels. In a heavy pot or deep fryer, heat 500 ml of neutral oil to 300°F (150°C). If you don't have a thermometer, heat until a cube of bread sizzles gently but does not brown quickly. Fry the potatoes in batches—not crowded—for 4–6 minutes until they are tender and pale (not browned). Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Return the par-cooked fries to the hot oil in batches and fry 2–4 minutes until golden brown and crisp. Drain on a rack or paper towels; immediately season with fine sea salt (about 1 tsp total for the batch) and freshly ground black pepper. Keep warm in a single layer in a low oven (200°F / 95°C) while you cook the steak.

Bring steak to room temperature & season

Remove the 7 oz striploin from the refrigerator 30–45 minutes before cooking to come closer to room temperature. Pat dry thoroughly with paper towels. Season both sides immediately before cooking with about 1 tsp kosher salt and 1 tsp freshly ground black pepper, pressing gently so it adheres.

Sear the steak

Heat a heavy skillet (cast iron preferred) over high heat until smoking. Add 1 tablespoon neutral oil and swirl to coat. Place the steak in the pan and do not move for 2.5–3 minutes to develop a deep crust (for 1-inch thickness and medium-rare). Flip and add 1 tablespoon unsalted butter, the crushed garlic cloves, and the thyme sprigs to the pan.

Baste & finish

Tilt the pan slightly and use a spoon to baste the steak with the foaming butter, garlic, and thyme for another 2–3 minutes, spooning continuously. For a 1-inch steak this should bring you to medium-rare (internal temp about 125–130°F / 51–54°C). Adjust time +/- for desired doneness: about 3–4 minutes per side for medium. Remove the steak to a plate and tent loosely with foil for 5–7 minutes to rest; residual carryover will raise the temperature slightly.

Finish & slice

If desired, top the steak with 1 tablespoon of herb or compound butter while resting so it melts into the juices. After resting, slice against the grain into 1/4-inch slices and sprinkle with a little chopped parsley if using.

Arrange a portion of hot Belgian frites beside the sliced steak on a warmed plate. Serve immediately with a lemon wedge and any additional sauces (steak sauce, mayonnaise, or aioli) at the table. Leftover fries will lose crispness; serve fresh.