Steak Frites Recipe

Prep and soak

Wash and peel the potatoes if you prefer (peels can be left on). Cut potatoes into 1/3- to 1/2-inch sticks for classic frites. Place cut potatoes in a large bowl and cover with cold water. Add 1 teaspoon salt and stir. Refrigerate or let soak at least 30 minutes, up to 2 hours, to remove excess starch.

Rinse and dry

After soaking, drain potatoes and rinse under cold running water until water runs clear. Spread potatoes in a single layer on a clean kitchen towel or paper towels and pat completely dry. Dry fries will crisp better and reduce oil splatter.

First fry (blanch)

Pour oil into a heavy pot or deep fryer to a depth of about 2–3 inches (about 1 cup used here for small batch). Heat oil to 300°F (150°C). Working in batches if necessary, fry the potatoes for 4–6 minutes until they are softened and pale — not brown. Remove with a slotted spoon and drain on paper towels. Allow to cool 10 minutes.

Second fry (crisp)

Increase oil temperature to 375–400°F (190–205°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove, drain on paper towels, and immediately season with 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper. Toss with chopped parsley and a squeeze of lemon if using.

Bring steaks to room temperature & season

Remove steaks from refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry thoroughly with paper towels. Rub both sides lightly with 1 tablespoon olive oil. Generously season both sides with kosher salt (about 3/4 tablespoon per side total) and 1 teaspoon freshly ground black pepper divided between steaks.

Preheat pan

Heat a heavy skillet (cast iron preferred) over high heat until smoking-hot, about 5 minutes. Add the steaks to the dry pan or with a thin film of oil; you should hear a loud sizzle when they hit the pan.

Sear and baste

Sear steaks without moving them for 2–3 minutes until a deep brown crust forms. Flip and add 2 tablespoons unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan and, using a spoon, baste the steaks with the melted butter and aromatics for another 2–3 minutes for medium-rare (internal temp 125–130°F / 51–54°C). Adjust time for desired doneness: +1–2 minutes per side for medium, longer for well done.

Rest and slice

Transfer steaks to a cutting board and loosely tent with foil. Rest 5–10 minutes (this lets juices redistribute). Slice steaks against the grain into 1/4-inch slices and spoon any resting juices from the board back over the slices. Serve with frites.

Arrange a portion of frites beside the sliced steak on warmed plates. Scatter optional chopped parsley over the fries and add lemon wedges on the side. Offer additional salt and pepper at the table. Serves 2.