Steak Frites Recipe

Prep and cut

Peel the potatoes if you prefer (skins on is fine). Cut each potato into 1/3–1/2 inch sticks: halve lengthwise, then slice into planks and then into even sticks. Rinse the cut fries under cold water until water runs mostly clear to remove surface starch.

Soak

Place the rinsed fries in a large bowl of cold water and soak for at least 30 minutes, or up to 2 hours in the refrigerator. This firms the interior and removes excess starch for crispiness.

Dry thoroughly

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry — any surface moisture will cause oil spatter and reduce crispiness.

Blanch (first fry)

Heat 1 cup of oil in a heavy pot or deep fryer to 300°F (150°C). If you don't have a thermometer, heat until small bubbles rise gently around a wooden spoon. Working in batches, fry the potatoes for 4–6 minutes until just softened and very pale (not browned). Remove with a slotted spoon to a wire rack or paper towels to drain. Let cool 10–15 minutes.

Crisp (second fry)

Increase oil temperature to 375–400°F (190–200°C). Fry the blanched fries in batches for 2–4 minutes until golden brown and crisp. Remove to a rack or paper towels, immediately season with the sea or kosher salt and black pepper, tossing gently to distribute evenly.

Bring steaks to room temperature and season

About 30–45 minutes before cooking (you can do this while fries are soaking), pat steaks dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper, pressing seasoning into the meat.

Preheat pan

Heat a large heavy skillet or cast-iron pan over high heat until very hot (it should begin to smoke faintly). Add the neutral oil and swirl to coat.

Sear steaks

Place steaks in the hot pan, leaving space between them. Sear without moving for 2.5–4 minutes depending on thickness and desired doneness (2.5–3 min per side for medium-rare on 1" steak). Flip and sear the other side for 2–4 minutes. Reduce heat to medium if the pan is scorching excessively.

Baste with butter and aromatics

In the last 1–2 minutes of cooking, add the unsalted butter, crushed garlic and thyme/rosemary sprigs to the pan. Tilt the pan slightly and use a spoon to baste the melted butter over the steaks repeatedly for flavor and a glossy finish.

Check doneness and rest

Use an instant-read thermometer for accuracy: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. Transfer steaks to a cutting board, tent loosely with foil, and rest 5–10 minutes before slicing to allow juices to redistribute.

Make pan sauce

After removing the steaks, keep the pan over medium heat. Pour off excess fat, leaving about 1 tablespoon and fond (browned bits). Add the red wine (if using) and scrape the pan to deglaze, cooking 1–2 minutes to reduce slightly. Add the beef stock and simmer 1–2 minutes until reduced by about a third. Whisk in the Dijon mustard. Remove from heat and swirl in the cold butter one piece at a time to mount the sauce into a glossy emulsion. Taste and adjust seasoning if needed. Strain if desired.

Slice steaks across the grain into 1/4" slices. Arrange the steak slices alongside a generous pile of frites. Spoon some pan sauce over the steak (optional) and serve immediately. Provide any condiments you like (mayo or garlic aioli for fries, mustard for steak).