Steak Frites Recipe

Prep and soak

Peel the russet potatoes and cut into 1/4–1/2 inch sticks for classic frites. Place the cut fries in a large bowl and cover with 4 cups cold water. Soak at least 30 minutes (or up to 2 hours) to remove excess starch; this yields crispier fries.

First fry (blanch)

Drain the potatoes and pat completely dry with kitchen towels. Heat 2 cups oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Working in a single layer, fry the potatoes 3–4 minutes until softened and pale (they should not brown). Remove with a slotted spoon and drain on paper towels. Let cool 10 minutes.

Second fry (crisp)

Increase oil temperature to 375–380°F (190–193°C). Fry the blanched fries in batches until golden and crisp, about 2–3 minutes per batch. Drain on paper towels and immediately season with 1 tsp fine salt. Keep warm in a single layer on a tray in a low oven (200°F/95°C) while you finish steak and beans.

Aromatics

In a small saucepan over medium-low heat, melt 1 tsp butter and sweat the minced shallot until translucent but not browned, about 1–2 minutes.

Finish sauce

Add the 3 tbs demi-glace to the shallot and warm gently (do not boil). Stir in Dijon mustard, chopped capers, Worcestershire, lemon juice, parsley, salt and pepper. Remove from heat and whisk in the 2 tbs cold cubed butter, one piece at a time, to emulsify and bring the sauce to a glossy finish. Keep warm until serving.

Bring a medium pot of salted water to a rolling boil. Add the haricots verts and blanch 2–2.5 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking and preserve color. Drain and dry. In a skillet over medium heat, melt 1 tsp butter, add the beans and toss 30–45 seconds to warm through. Season with 1/4 tsp salt, 1/8 tsp pepper and 1/2 tsp lemon zest. Keep warm.

Bring to temperature and season

Remove the hanger steak from the refrigerator 30–45 minutes before cooking to come toward room temperature. Pat dry with paper towels and season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Sear and baste

Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add 1 tbs neutral oil and place the steak in the pan. Sear without moving 2–3 minutes until a deep brown crust forms. Flip and add 1 tbs butter, the smashed garlic clove and thyme sprig. Tilt the pan and continuously spoon the melted butter and aromatics over the steak (basting) for another 2–3 minutes for medium-rare (internal temperature about 125–130°F / 52–54°C). Adjust time for desired doneness.

Rest and slice

Transfer steak to a cutting board and loosely tent with foil. Rest 5–7 minutes. Slice thinly across the grain into 1/4-inch slices.

Plate

Arrange sliced steak on warm plates. Spoon 2–3 tablespoons of the warmed Cafe de Paris demi-glace over the steak or serve on the side. Add a portion of hand-cut frites and a small bundle of haricots verts alongside. Serve immediately.