Steak Frites Recipe

Bring to temperature

Remove steaks from the refrigerator 30–45 minutes before cooking so they come close to room temperature. Pat dry with paper towels.

Season both sides generously with kosher salt and freshly ground black pepper. Press seasoning into the meat.

Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 4–5 minutes. Add the neutral oil and swirl to coat.

Place steaks in the pan, spacing so they sizzle without crowding. For medium-rare cook times as a guide: 1-inch steak — 3 minutes per side; 1.5-inch — 4 minutes per side. Adjust for desired doneness (cook as ordered).

During the last 1–2 minutes of cooking, add butter, smashed garlic cloves, and thyme/rosemary to the pan. Tilt the pan and spoon the melted butter and aromatics over the steaks (baste) for flavor and color.

Transfer steaks to a cutting board or plate and loosely tent with foil. Rest for 5–8 minutes so juices redistribute (carryover will reach final doneness).

If using compound butter or making a quick pan sauce: pour off excess fat leaving browned bits, deglaze the pan with a splash of water, wine, or stock, scrape up fond, turn off heat and whisk in 1–2 tbs butter until glossy. Serve over steak.

Peel (optional) and cut russet potatoes into 1/3–1/2 inch sticks. Keep cut fries in cold water to remove surface starch. Soak at least 30 minutes (or up to 2 hours refrigerated) for crispness.

Drain and rinse the potatoes, then dry thoroughly on clean kitchen towels or paper towels. Any surface moisture will cause oil splatter.

Heat oil in a deep pan or fryer to 310°F (155°C) for the first blanch fry. If you don’t have a thermometer, heat until oil shimmers steadily but is not smoking.

Fry the potatoes in batches for 3–4 minutes until they are soft and pale (not browned). Remove with a slotted spoon and drain on a rack or paper towels. Let cool 10 minutes.

Increase oil temperature to 375°F (190°C). Return fries in batches and fry until golden brown and crisp, about 2–3 minutes. Drain on paper towels, immediately season with fine salt and a little black pepper, and keep warm in a low oven (200°F / 95°C) on a tray while finishing remaining fries.

Optional: squeeze a little lemon over fries for brightness just before serving.

Place potatoes for mash in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork tender, about 15–20 minutes depending on size.

Drain potatoes thoroughly and return to the hot pot for 1 minute to dry off excess moisture (this helps keep mash fluffy).

Warm the milk/cream and melt the butter together (microwave or small saucepan) so they incorporate easily.

Mash potatoes using a potato masher or ricer until smooth. Gradually add the warm butter and milk mixture while mashing to reach desired consistency. Season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. Stir in optional chopped chives.

Keep mashed potatoes warm in a covered dish or low oven until ready to plate.

Slice steak against the grain (if serving sliced) or serve whole. Spoon any pan sauce or compound butter over steaks.

Place a generous scoop of mashed potatoes on each plate, add a portion of hot frites beside it, and top with the cooked steak. Serve immediately while everything is hot.

Note on doneness: cook steak as ordered by the guest. Use the resting step above to ensure accurate final temperature.