Steak, Prime, Frites Recipe

Bring to room temperature

Remove the flank steak from the refrigerator 30–45 minutes before cooking. Pat the steak dry thoroughly with paper towels.

Season

Rub the steak with 1 tablespoon olive oil. Evenly coat both sides with 1 1/2 tablespoons kosher salt, 1 tablespoon freshly ground black pepper, and 1/2 teaspoon garlic powder. Press the seasoning into the meat so it adheres.

Cut potatoes

Peel potatoes if desired (skin-on is fine). Cut into 1/4- to 3/8-inch thick matchsticks for classic frites. Place cut fries in a large bowl of cold water. If using, add 1 tablespoon white vinegar to the water to help keep edges crisp.

Rinse and dry

Rinse the potatoes under cold water until the rinse runs clear to remove excess starch. Drain and spread the fries on clean kitchen towels or paper towels and dry thoroughly — moisture will cause oil splatter and soggy fries.

Preheat oil

Heat about 1 cup oil in a deep, heavy-bottomed skillet or small deep-fryer to 300°F (low fry) if you have a thermometer. If you don't have a thermometer, heat over medium-low until small bubbles form when a fry is added.

First (blanch) fry

Working in batches to avoid crowding, fry the potatoes for 3–4 minutes until tender but not brown. Remove with a slotted spoon to a rack or paper towels. Let fries cool while you cook the steak (or transfer to refrigerator for up to 30 minutes).

Preheat pan or grill

Heat a heavy cast-iron skillet or grill over high heat until smoking hot. Add a thin film of oil to the pan if using cast iron.

Sear steak

Place the seasoned flank steak on the hot surface. Sear without moving for 3–4 minutes to develop a dark crust. Flip and sear the other side for 3–4 minutes for medium-rare. Adjust time +/- 1–2 minutes for desired doneness (internal temp: 125–130°F for medium-rare, 135°F for medium).

Butter baste

During the last 1–2 minutes of cooking, reduce heat to medium if using a pan. Add 2 tablespoons butter, crushed garlic cloves, thyme and rosemary to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak repeatedly to baste and add flavor.

Rest

Remove the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute.

Slice

Slice the flank steak thinly across the grain at a slight diagonal into 1/4-inch slices. Transfer to a warm plate and optionally brush with any resting juices or reserved butter from the pan.

Heat oil for second fry

Increase oil temperature to 375°F (or medium-high if no thermometer).

Crisp fries

Working in batches, return the blanched fries to the hot oil and fry for 2–3 minutes until golden brown and crisp. Remove with a slotted spoon and drain on paper towels or a rack.

Season

Immediately season the hot fries with 1 teaspoon sea or kosher salt and toss gently. Sprinkle chopped parsley if desired.

Arrange slices of flank steak alongside a generous portion of frites. Serve with lemon wedges, steak sauce or Dijon mustard if desired. Offer additional salt and pepper at the table.