Steak Frites Recipe

Prep potatoes

Peel the russet potatoes (optional: leave skin on for more texture). Cut each potato into 1/3–1/2 inch (about 8–12 mm) batons. Rinse the cut potatoes in cold water until water runs fairly clear to remove surface starch.

Soak

Place the cut potatoes in a large bowl, cover with cold water, add 1 tablespoon white vinegar and 1 teaspoon fine salt, and soak for 30 minutes to 1 hour in the refrigerator. This firms the centers and removes more starch.

First fry (blanch)

Pour oil into a deep heavy pot or deep fryer to a depth of about 3 inches (use the listed amount as needed). Heat oil to 325°F (160°C). Drain and pat potatoes very dry with kitchen towels. Working in batches, fry potatoes for 4–6 minutes until softened and pale golden but not crisp. Remove with a slotted spoon to a wire rack or paper towels. Let cool 10–15 minutes. Keep oil at 325°F between batches.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes again in batches for 2–4 minutes until deep golden and crisp. Drain on a wire rack or paper towels. Immediately sprinkle with 1 teaspoon fine sea salt and toss with chopped parsley if desired.

Bring steaks to room temperature & season

Remove steaks from refrigerator 30–45 minutes before cooking and pat dry with paper towels. Season both sides generously with kosher salt (about 1 tsp per side total) and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Preheat pan

Place a heavy cast-iron skillet or stainless steel pan over high heat until very hot, 3–5 minutes. Add 2 tablespoons neutral oil and let it shimmer but not smoke heavily.

Sear steaks

Add steaks to the hot pan, leaving space between them. Sear without moving for 2.5–4 minutes per side depending on thickness: about 3 minutes per side for 1-inch steaks for medium-rare. Use tongs to sear the edges briefly for 15–30 seconds to render fat.

Baste with butter

Lower heat to medium. Add 2 tablespoons unsalted butter, the smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steaks repeatedly with melted butter and pan juices for 1–2 minutes while continuing to cook to desired doneness. Target internal temperatures: 125°F (51°C) rare, 130–135°F (54–57°C) medium-rare, 140°F (60°C) medium.

Rest steaks

Transfer steaks to a cutting board and tent loosely with foil. Rest 5–10 minutes to allow juices to redistribute. Reserve pan juices for spooning over the steaks when serving.

Slice & plate

If desired, slice steaks against the grain into 1/4-inch slices. Arrange a serving of frites beside the steak. Spoon a little of the reserved buttery pan juices over the steak slices.

Garnish & serve

Sprinkle chopped fresh parsley over the fries, add lemon wedges on the side, and offer Dijon mustard or aioli for dipping. Serve immediately so steaks are warm and frites are crisp.