Steak Frites Recipe
prime ny strip / sauce of choice / herbed frites
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Ingredients
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Steak
Herbed Frites
Sauce (Béarnaise-style or alternative: peppercorn pan sauce)
Finishing & Garnish
Method
Steak
- 1
Bring steak to room temperature
Remove the New York strip steaks from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat both sides dry with paper towels.
- 2
Season
Liberally season both sides of the steaks with 1½ tsp kosher salt and 1 tsp freshly ground black pepper (reserve the remaining ½ tsp kosher salt for finishing if desired). Press seasoning into the meat.
- 3
- 4
Flip and baste
Flip steaks and reduce heat to medium-high. Add 2 tbs unsalted butter, the crushed garlic cloves and thyme sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks with the butter-garlic-thyme mixture for 2–3 minutes, continuing until steaks reach desired doneness (about 120–125°F / 49–52°C for medium-rare).
- 5
Rest
Transfer steaks to a cutting board and loosely tent with foil. Rest 5–10 minutes so juices redistribute. Sprinkle with coarse sea salt or flaked salt before serving.
Herbed Frites
- 6
Prepare potatoes
Wash and peel (optional) potatoes. Cut into even ¼–½ inch (6–12 mm) sticks. Place cut fries in a large bowl of cold water and soak 30 minutes (or refrigerate up to 2 hours) to remove excess starch. Drain and dry thoroughly on clean kitchen towels or paper towels.
- 7
Par-cook (optional, for extra crispness)
If deep-frying: heat oil in a deep pot or fryer to 325°F (163°C). Fry the dried potatoes in batches for 3–5 minutes until just tender and pale; remove and drain on wire rack. Increase oil temperature to 375°F (190°C) and fry again until golden and crisp, 2–3 minutes. If oven-roasting: toss dried fries with 1 cup oil, 2 tsp flour (optional), 1 tsp kosher salt and 1 tsp black pepper. Spread in a single layer on a parchment-lined rimmed baking sheet and roast at 425°F (220°C) for 25–35 minutes, flipping halfway, until golden and crisp.
- 8
Season and herb finish
While still hot, toss the cooked fries with chopped parsley (2 tbs), chopped rosemary (1 tsp) and 2 tbs grated Parmesan (optional). Adjust salt and pepper to taste.
Sauce (Béarnaise-style or Peppercorn Pan Sauce)
- 9
Béarnaise (classic, separate method)
Make a small reduction: combine 2 tbs white wine (or white wine vinegar) with 1 tbs finely minced shallot and 1 tbs chopped tarragon in a small saucepan. Reduce over medium heat until nearly dry, then cool slightly. In a heatproof bowl over simmering water (double-boiler with water below the bowl), whisk 2 egg yolks until slightly thickened. Slowly whisk in warm melted butter (6 tbs) in a thin stream until sauce thickens and emulsifies. Stir in the chopped tarragon and season with salt and pepper to taste. Keep warm but not hot (sauce can break if overheated).
- 10
Peppercorn pan sauce (quick alternative)
After removing steaks from the pan, pour off excess fat leaving browned bits. Return pan to medium heat and add 1 tbs minced shallot; sauté 30–45 seconds. Deglaze with 2 tbs white wine and scrape up browned bits. Add 1 cup beef stock and 1 tsp crushed black pepper; simmer and reduce by about half until slightly thickened (3–5 minutes). Stir in 2 tbs heavy cream (optional) and 2 tbs cold butter, swirling to finish the sauce. Adjust salt and pepper and strain if desired.
Finishing & Plating
- 11
Slice and assemble
Slice rested steaks against the grain into ½-inch slices. Arrange steak slices on plates alongside a generous portion of herbed frites.
- 12
