Steak Frites Recipe

Prepare potatoes

Wash and peel the Russet potatoes. Cut into 1/3–1/2 inch (8–12 mm) sticks for classic frites. Rinse the cut fries in cold water until water runs clear to remove surface starch.

Soak the rinsed fries in cold water with 1 tsp white vinegar for at least 30 minutes, up to 2 hours. The vinegar helps preserve color and reduce surface starch. If short on time, a 30-minute soak is fine.

After soaking, drain and pat the fries very dry with kitchen towels or paper towels. For extra crispness, toss the dried fries with 1 tbsp cornstarch until lightly dusted, then shake off excess.

First fry — blanch

Heat neutral frying oil in a heavy pot or deep fryer to 320°F (160°C). Fry the potatoes in batches (do not crowd) for 4–6 minutes until softened and very pale (not brown). Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool while you cook the steak; you can also refrigerate for 15–30 minutes.

Second fry — crisp

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden brown and crisp, 2–4 minutes. Drain on a wire rack and immediately season with fine sea salt (about 2 tsp total for the batch), tossing gently to coat. Keep warm in a low oven (200°F / 95°C) on a tray if needed.

Bring steaks to room temperature for 30–45 minutes before cooking. Pat both sides dry with paper towels; moisture prevents a good sear.

Season both sides generously with kosher salt (about 1 tsp per side) and freshly ground black pepper.

Sear and finish

Heat a heavy cast-iron or stainless-steel skillet over high heat until smoking hot. Add 1 tbsp olive oil and swirl. Place steaks in the pan without crowding and sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the second side 2 minutes.

Reduce heat to medium. Add 2 tbsp unsalted butter, crushed garlic cloves, and herb sprigs to the pan. Tilt the pan and spoon (baste) the melted butter, garlic, and herbs over the steaks repeatedly for 1–3 minutes, until internal temperature reaches desired doneness: 120–125°F (49–52°C) rare, 130–135°F (54–57°C) medium-rare, 140–145°F (60–63°C) medium. For 1"–1¼" steaks, total cook time typically 5–8 minutes depending on thickness and target doneness.

Transfer steaks to a cutting board and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute.

If using the optional garlic-herb butter, while steaks rest, combine 3 tbsp softened butter, chopped parsley, lemon zest, minced garlic, 1/4 tsp salt and a pinch of pepper in a small bowl. Spoon a dollop of the butter over each steak just before serving.

Slice steaks against the grain if desired. Arrange a portion of frites alongside the steak. Spoon any resting juices from the cutting board over the sliced steak and top with a pat of garlic-herb butter if using.

Serve immediately with optional condiments (mustard, mayonnaise, or steak sauce) and a wedge of lemon if you used the herb butter. Enjoy.