Steak Frites Recipe

Prep and soak

Peel the potatoes if desired (keeping skins is optional). Cut into 1/3–1/2-inch (8–12 mm) sticks. Place cut potatoes in a large bowl of cold water and soak at least 30 minutes, preferably 1 hour, to remove excess starch. Drain and rinse, then dry thoroughly on clean kitchen towels or paper towels.

First fry (blanch)

Heat vegetable oil in a deep pot or heavy-bottomed fryer to 325°F (160°C). Fry the dried potato sticks in batches for 4–6 minutes until softened and pale (not browned). Remove with a slotted spoon and drain on a rack or paper towels. Let cool for 10–15 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the cooled fries in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels, immediately toss with 1 tsp neutral oil and 1 tsp fine sea salt while hot. Keep warm in a 200°F (95°C) oven on a rack if necessary.

While fries are resting, make the bordelaise. In a small saucepan over medium heat, combine the finely minced shallot and red wine. Add the thyme sprig and bay leaf. Bring to a simmer and reduce until about 2–3 tablespoons of liquid remain (concentrated, about 10–15 minutes).

Add the beef demi-glace or stock to the reduced wine and simmer together until the sauce coats the back of a spoon and has reduced to about 3/4 cup (5–8 minutes). Remove and discard thyme and bay leaf.

Off the heat, whisk in the cold cubed butter, one piece at a time, to emulsify and slightly thicken the sauce. Season with black pepper and salt to taste. Keep warm (do not boil) until serving.

Trim and prepare the chosen seasonal vegetables (snap ends from haricots verts, trim asparagus or peel carrots).

Bring a pot of salted water to a rolling boil. Blanch vegetables: haricots verts or asparagus 1–2 minutes, baby carrots 2–4 minutes depending on size, until just tender-crisp. Immediately transfer to an ice bath to stop cooking and set color (30–60 seconds). Drain and pat dry.

In a sauté pan over medium heat, melt 1 tablespoon butter. Add the blanched vegetables and sauté 1–2 minutes to heat through and finish cooking. Add lemon zest and 1/2 lemon juice, season with 1/2 tsp salt and 1/4 tsp black pepper. Toss and keep warm.

Bring the hanger steak to room temperature for 30 minutes before cooking. Pat dry with paper towels. Rub both sides with 2 tablespoons olive oil, then season generously with 1 1/2 tablespoons kosher salt and 1 teaspoon freshly ground black pepper, pressing seasoning into the meat.

Preheat a grill or heavy cast-iron skillet over high heat until smoking lightly. If using a skillet, add 1 tablespoon butter and the crushed garlic cloves to the pan just before adding the steak.

Sear the steak 3–4 minutes per side for medium-rare (internal temp ~125–130°F / 52–54°C), adjusting time for thickness and preferred doneness. During the last minute of cooking, baste with pan butter and thyme (if using skillet) or place thyme and butter on top if grilling.

Remove the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute. Slice thinly against the grain into 1/4-inch slices.

Arrange sliced steak on plates alongside frites and seasonal vegetables. Spoon warmed bordelaise sauce over the steak or serve on the side. Serve immediately.