Bistro Steak Frites Recipe

Prep and soak

Peel the Russet potatoes (optional) and cut into 1/4–1/3-inch thick matchsticks. Place cut potatoes in a large bowl and cover with cold water (about 1 L) and a teaspoon of white vinegar if using. Soak at least 30 minutes, or up to 2 hours, to remove excess starch for crisper fries.

Rinse and dry

Drain the potatoes and rinse under cold running water until the water runs clear. Spread in a single layer on clean kitchen towels or paper towels and dry thoroughly. Excess moisture will cause oil splatter and reduce crispness.

Blanch (first fry)

Heat oil in a heavy pot or deep fryer to 300°F (150°C). Working in batches, fry the dried potatoes for 4–5 minutes until pale, limp, and just cooked through but not colored. Use a slotted spoon to transfer to a wire rack or paper towels to drain. Let cool for at least 10 minutes; you can refrigerate for up to an hour before final fry.

Final fry

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove with a slotted spoon to a paper towel–lined tray. Immediately season with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper, tossing to distribute evenly.

Bring steaks to room temperature and season

Thirty minutes before cooking, remove steaks from the refrigerator and pat dry with paper towels. Liberally season both sides with 1 1/2 tablespoons kosher salt and 2 teaspoons freshly ground black pepper; press seasoning into the meat.

Preheat pan

Place a heavy skillet (cast-iron preferred) over high heat and let it get very hot, about 3–5 minutes. Add 2 tablespoons neutral oil and swirl to coat; oil should shimmer but not smoke heavily.

Sear steaks

Add steaks to the hot pan, laying them away from you to avoid splatter. Sear without moving for 2.5–3 minutes to develop a deep brown crust. Flip and sear the other side 2–3 minutes for medium-rare (internal temperature about 125–130°F / 51–54°C). Adjust time 1–2 minutes more for medium. During the last 1 minute of cooking, add 2 tablespoons unsalted butter, the crushed garlic cloves, and the thyme sprigs to the pan.

Baste and rest

Tilt the pan slightly and use a spoon to baste the steaks with the melted butter and herb-garlic mixture for the final minute. Transfer steaks to a cutting board and loosely tent with foil. Rest 6–8 minutes so juices redistribute. While resting, reserve the pan juices for finishing if desired (see sauce step).

Make compound butter

While steaks rest, combine 3 tablespoons softened unsalted butter, 1 teaspoon Dijon mustard, 1 tablespoon finely chopped parsley, 1/2 teaspoon fresh lemon juice, and 1/4 teaspoon fine sea salt in a small bowl. Mash together until smooth and uniform. Divide into two portions.

Finish steaks

Top each rested steak with a generous tablespoon of the bistro butter so it melts into the warm meat. If you reserved pan juices, spoon a little (about 1 teaspoon) over the butter before plating for extra flavor.

Slice steaks against the grain if serving family-style, or plate whole. Arrange a mound of hot fries alongside. Add cornichons and a dollop of grainy mustard on the plate. Serve immediately so fries stay crisp and butter remains melty.