Steak Frites Recipe

Marinate

Combine 2 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp red wine vinegar, 1 tsp Worcestershire sauce, 2 minced garlic cloves, 1 tsp freshly ground black pepper and 1 tsp kosher salt in a shallow dish. Add the 12 oz skirt steak and turn to coat. Cover and marinate in the refrigerator for 30 minutes to 2 hours (30 minutes minimum).

Bring to room temperature

Remove steak from refrigerator 20–30 minutes before cooking so it comes closer to room temperature. Pat dry with paper towels and discard excess marinade.

Sear and Rest

Heat a heavy skillet or cast-iron pan over high heat until smoking hot. Add 1 tbsp olive oil and swirl. Place the steak in the pan and sear without moving for 3 minutes to develop a dark crust. Flip and sear the other side for 2–3 minutes for medium-rare (internal ~125–130°F / 52–54°C) depending on thickness. For medium, add 1–2 minutes per side. Transfer steak to a cutting board and loosely tent with foil; rest 8–10 minutes before slicing thinly against the grain.

While the steak rests, mix 3 tbsp softened unsalted butter with 1 tbsp finely chopped parsley, 1 tbsp chopped chives, 1 tsp lemon zest, 1 minced garlic clove, a pinch of salt and a pinch of black pepper. Taste and adjust seasoning. Form into a small log on plastic wrap or scoop into a ramekin and chill briefly if you prefer a firmer butter.

Top the sliced steak with 1–2 tbsp of the herb butter so it melts over the meat just before serving.

Prepare potatoes

Cut 1 lb russet potatoes into 1/4–1/3 inch julienne fries. Rinse in cold water until water runs clear to remove starch. Pat completely dry with clean kitchen towels or paper towels.

Fry (pan or shallow-fry method)

In a heavy skillet, heat 1 cup vegetable oil over medium-high heat to about 350°F (if you have a thermometer). Add fries in a single layer (work in batches if needed) and fry, turning occasionally, until golden and crisp, about 6–8 minutes per batch. Use a slotted spoon to transfer fries to a paper towel-lined tray to drain. Alternatively, for crisper fries, fry twice: blanch at 325°F for 3–4 minutes, drain and cool, then finish at 375°F until golden (2–3 minutes).

Season

While still hot, toss fries with 1 tsp truffle oil, 3 tbsp grated Parmesan, 1 tbsp chopped parsley, 3 pinches kosher salt and a pinch of black pepper. Toss gently to coat evenly.

Slice the rested steak thinly against the grain. Arrange fries on the plate alongside the steak slices. Place a dollop or slice of herb butter on top of the hot steak so it melts. Garnish with lemon wedges and extra parsley if desired. Serve immediately.