Steak Frites Recipe

Prep and Soak

Peel potatoes and cut into 1/3-inch (8 mm) sticks. Place cut potatoes into a large bowl of cold water and soak for at least 30 minutes, up to 2 hours, to remove starch. Drain and rinse, then dry thoroughly with a clean kitchen towel or paper towels.

First Fry (blanch)

Heat vegetable oil in a deep fryer or large heavy pot to 320°F (160°C). Working in batches, fry the dried potato sticks for 4–5 minutes until softened but not browned. Remove with a slotted spoon and drain on a wire rack or paper towel-lined tray. Let cool.

Second Fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels, immediately sprinkle with fine sea salt, and keep warm in a low oven (200°F / 95°C) while you finish steaks and sauce.

Bring to room temperature & season

Pat steaks dry with paper towels. Let sit at room temperature 30–45 minutes. Season both sides generously with kosher salt and freshly ground black pepper just before cooking.

Cook

Heat a heavy cast-iron skillet or stainless steel pan over high heat until smoking. Add neutral oil and swirl to coat. Sear steaks 3–4 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C for 1-inch steaks). If steaks are thicker or you prefer more doneness, adjust time. During the last 1–2 minutes, add the unsalted butter, smashed garlic, and thyme to the pan. Tilt pan and spoon the foaming butter over the steaks (baste) to develop flavor.

Rest

Transfer steaks to a cutting board and loosely tent with foil. Rest 5–8 minutes to allow juices to redistribute. While resting, reserve pan juices for finishing if desired.

In a small bowl, combine room-temperature butter, minced shallot, chopped parsley, lemon juice, Dijon mustard, salt, and pepper. Mash together with a fork until smooth and well blended. Shape into a log on plastic wrap if making ahead, refrigerate to firm, then slice. Serve a slice atop the hot rested steak to melt.

Reduce aromatics

In the skillet used to cook the steaks (discard excess fat leaving about 1 tsp), add the minced shallot and cook over medium heat briefly until softened, about 1 minute. Pour in the red wine, add the bay leaf and thyme, and simmer until reduced by about two-thirds.

Finish sauce

Add the beef demi-glace (or concentrated stock) and simmer to an appropriate nappe consistency (coats the back of a spoon), 3–5 minutes. Remove bay leaf and thyme. Off heat, whisk in cold cubed butter one piece at a time to emulsify and give the sauce a glossy finish. Season with salt and freshly ground black pepper to taste. Spoon sauce over the rested steak or serve on the side.

Place each rested steak on warmed plates. Top with a slice of maître d'butter or spoon a generous amount of bordelaise sauce over or alongside the steak. Arrange a generous portion of hot frites beside the steak. Garnish frites with a light sprinkle of salt and serve immediately.