Steak & Frites Recipe

Bring steak to room temperature & season

Remove the 10 oz striploin from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towel. Rub both sides with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper, pressing the seasoning into the meat.

Sear the steak

Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 1 tablespoon canola oil and swirl to coat. Place the steak in the pan and do not move it for 2.5–3 minutes to form a deep brown crust. Flip and sear the second side for 2.5 minutes. Reduce heat slightly if the pan smokes excessively.

Baste and finish

Add 2 tablespoons unsalted butter, 2 smashed garlic cloves, and 2 thyme sprigs to the pan. Tilt the pan and spoon the melted butter over the steak repeatedly (basting) for 1–2 minutes while cooking to desired doneness: about 120–125°F for rare, 125–130°F for medium-rare. Total cook time will be ~5–7 minutes depending on thickness. Remove steak to a cutting board and rest loosely tented with foil for 6–8 minutes (resting will finish carryover cooking).

Make red wine jus

While the steak rests, pour off excess fat from the skillet leaving browned bits. Reduce heat to medium. Add 1 tablespoon minced shallot and sauté 30–45 seconds until translucent. Deglaze the pan with 3 tablespoons red wine, scraping up browned bits. Add 3 tablespoons beef stock and simmer until reduced by half, about 2–3 minutes. Whisk in 1 tablespoon cold diced unsalted butter to emulsify and season to taste with a pinch of salt and pepper. Strain if desired and keep warm.

Slice and serve

Slice the rested steak against the grain into 1/4–1/2" slices. Arrange on plate, spoon red wine jus over or alongside, and serve with fries and truffle aioli.

Prep potatoes

Cut the two russet potatoes into 1/3–1/2" thick sticks for fries. Rinse in cold water until water runs clear to remove excess starch. Pat thoroughly dry with clean kitchen towels or paper towels.

Optional soak & coat

For extra crispness, you can soak the cut fries in cold water for 30 minutes, then drain and dry completely. Toss the dried fries lightly with 2 teaspoons cornstarch until evenly coated; this creates a crisp exterior.

Cook the fries (frying method)

Heat oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). Fry the potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Toss with 1 tablespoon grated Parmesan and 1 teaspoon chopped parsley. If you prefer oven-roasting, toss fries with 2–3 tablespoons oil, spread on a single layer at 425°F (220°C) and roast 25–30 minutes, turning once, then toss with salt, pepper, Parmesan and parsley.

Make the aioli

In a small bowl combine 1 cup mayonnaise, 1 teaspoon white truffle oil, 1 teaspoon fresh lemon juice, 1 teaspoon very finely grated garlic, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Whisk until smooth and taste; adjust truffle oil (start light—truffle oil can be strong) and salt as needed. Chill at least 10 minutes to let flavors marry.