Steak Frites Recipe

Cut and soak

Cut potatoes into 1/3–1/2-inch sticks. Place in a large bowl and cover with cold water. Add 1 tbs fine sea salt, stir, and refrigerate or rest 30–60 minutes to remove excess starch.

Dry thoroughly

Drain potatoes and spread on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil splatter and soggy fries.

First fry (blanch)

Heat oil in a heavy pot or deep fryer to 300°F (150°C). Working in batches, fry potatoes 4–6 minutes until soft but not colored. Remove with a slotted spoon and drain on a cooling rack or paper towels. Let rest 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches 2–3 minutes until golden brown and crisp. Remove and drain on paper towels, then season immediately with remaining fine sea salt to taste.

Make reduction

In a small saucepan combine white wine vinegar, dry white wine, chopped shallot, crushed peppercorns and half the tarragon leaves (reserve the rest). Bring to a simmer and reduce until about 2–3 tablespoons of liquid remain, about 6–8 minutes. Strain into a heatproof bowl and allow to cool slightly.

Whisk yolks

Place the strained reduction in a heatproof bowl set over (but not touching) simmering water (double boiler). Add the egg yolks and whisk constantly until mixture is pale and slightly thickened, about 2–3 minutes. Do not let it curdle or get too hot.

Emulsify with butter

Remove bowl from heat. Very slowly drizzle warm melted butter into the yolk mixture while whisking constantly to create a thick emulsion (like hollandaise). If sauce becomes too thick, whisk in a teaspoon or two of warm water or a little lemon juice to loosen. Stir in remaining chopped tarragon, lemon juice, fine salt, and freshly ground pepper. Keep warm (on very low heat or in a thermos) until ready to serve.

Troubleshoot

If sauce begins to separate, whisk in 1 teaspoon warm water vigorously or place over very low heat and whisk until it comes back together. If irreparably broken, start with a fresh egg yolk in a clean bowl and whisk the broken sauce into it slowly.

Bring steaks to room temperature

Remove rump steaks from refrigerator 30–45 minutes before cooking. Pat dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.

Sear

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 2 tbs neutral oil and heat until shimmering. Add steaks and sear without moving 2–3 minutes per side for medium-rare (time will vary with thickness).

Finish with butter

Reduce heat to medium-low. Add 2 tbs unsalted butter, smashed garlic cloves and thyme sprigs to the pan. Tilt pan and spoon (baste) the hot butter, garlic and thyme over the steaks for 1–2 minutes to finish cooking and add flavor. Use an instant-read thermometer for accuracy: 125–130°F (52–54°C) for medium-rare.

Rest

Transfer steaks to a cutting board and let rest 5–10 minutes before slicing. Tent loosely with foil to keep warm.

Slice and serve

Slice steaks against the grain into strips if desired. Plate steaks with a generous portion of fries and a spoonful of warm Béarnaise sauce alongside or drizzled on top. Garnish with extra tarragon if desired.