Steak Frites Recipe

Make the garlic butter

In a small bowl combine softened butter, minced garlic, chopped parsley, chives, lemon juice, salt and black pepper. Mix until homogeneous. Transfer to plastic wrap or parchment, form into a log if desired, and chill in refrigerator while preparing other components so it firms up (at least 15 minutes).

Prepare potatoes

Peel (optional) and cut potatoes into 1/2-inch to 3/4-inch sticks. Place cut fries in a large bowl and cover with cold water. Soak for 30 minutes to 1 hour to remove surface starch; this yields crisper fries.

Par-cook (first fry) - oven option

If using oven: Preheat oven to 450°F (230°C). Drain and thoroughly dry the fries with kitchen towels. Toss fries with 1 tsp cornstarch and 2 tsp oil to lightly coat. Spread in a single layer on a rimmed baking sheet and roast 20–25 minutes, turning once, until pale and beginning to brown at edges. Increase heat to 475°F (246°C) for last 5 minutes to crisp.

Fry option - double-fry method

If frying: Heat oil in a deep pot to 325°F (160°C). Dry fries thoroughly, then fry in batches for 4–5 minutes until soft but not brown. Remove to a wire rack. Increase oil temperature to 375°F (190°C) and fry batches again 2–3 minutes until golden and crisp. Drain on paper towels and immediately salt with 1.5 tsp fine sea salt.

While fries soak or cook, assemble the salad. In a bowl toss mixed greens, halved cherry tomatoes and thinly sliced red onion with olive oil, red wine vinegar, 1/4 tsp salt and a pinch of black pepper. Keep chilled until plating.

Bring steaks to room temperature

Pat steaks dry with paper towels. Let sit at room temperature 30–45 minutes before cooking for even cooking.

Season

Just before cooking, season both sides liberally with kosher salt (about 1 tsp per side for one large steak) and freshly ground black pepper.

Sear and finish

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 2 tbs neutral oil and swirl. Place steaks in pan and sear without moving 2½–3 minutes per side for medium-rare depending on thickness (adjust time for thinner/thicker cuts). If using, add smashed garlic cloves and herb sprigs to the pan after flipping. For extra flavor, during the last 1–2 minutes spoon pan juices over the steaks (or add 1–2 tbs of the prepared garlic butter to baste). Use an instant-read thermometer for doneness: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium.

Rest

Transfer steaks to a cutting board and rest 5–10 minutes. Top each steak with 2–3 slices of the chilled garlic herb butter so it melts over the meat while resting.

Slice steaks against the grain if desired or serve whole. Arrange a generous portion of fries alongside the steak and a small mound of salad greens as a garnish. Spoon any pan juices over the steak and finish with additional flaky sea salt if desired. Serve with lemon wedges on the side.

Optional: Provide extra garlic herb butter on the side for guests who want more.