Bavette Steak Frites Recipe

Marinate

Pat the bavette steak dry with paper towels. In a shallow dish or resealable bag combine 2 tbs olive oil, 1 tbs soy sauce, 1 tsp Worcestershire, 0.5 tsp kosher salt, 1 tsp freshly ground black pepper and 2 minced garlic cloves. Add the steak and turn to coat. Marinate at room temperature for 30 minutes or refrigerate up to 4 hours. Remove from fridge 30 minutes before cooking to come to room temperature if chilled.

Bring to temperature

When ready to cook, pat the steak dry again to remove excess marinade (this helps form a crust). Season lightly with additional salt and pepper if desired.

Cut the scrubbed russet potatoes into 1/4- to 3/8-inch sticks for classic frites. Place cut fries in a large bowl of cold water and soak for 30 minutes to remove excess starch (this yields crisper fries).

After soaking, drain and rinse the fries, then spread them on a clean kitchen towel or paper towels and dry thoroughly. Toss the dry fries with 1 tsp cornstarch until evenly coated (this helps crispness).

In a large heavy skillet or deep fryer, heat about 1 cup vegetable oil to 325°F (if you don’t have a thermometer, heat until a small piece of potato sizzles gently). Blanch the fries in batches for 3–4 minutes until soft but not colored. Remove and drain on paper towels. Let cool 10–15 minutes (you can refrigerate briefly).

Increase oil temperature to 375–400°F. Fry the blanched fries in batches until golden brown and crisp, about 2–4 minutes per batch. Remove to a paper towel-lined tray and immediately season with 1 tsp kosher salt and black pepper to taste.

While fries rest or while steak cooks, make herb-garlic butter. In a small bowl combine 3 tbs softened unsalted butter, 2 minced garlic cloves, 1 tbs finely chopped parsley, 0.5 tsp chopped thyme (optional) and 0.5 tsp lemon zest. Season to taste with a pinch of salt and a grind of black pepper. Mix until smooth and set aside at room temperature so it stays spreadable.

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbs olive oil and 1 tsp butter (optional). Place the bavette steak in the pan and sear without moving for 2.5–3 minutes to develop a good crust.

Flip the steak and sear the other side for 2–3 minutes for medium-rare (target internal temperature 125–130°F). Adjust time ±1–2 minutes for desired doneness: shorter for rare, longer for medium. If steak is thicker than 1 inch and not yet at desired temp, reduce heat to medium and cook an additional 1–3 minutes per side as needed.

During the last 30–60 seconds of cooking, spoon a little of the herb-garlic butter over the steak to baste and build flavor.

Remove steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute.

Slice the bavette steak against the grain into thin slices (about 1/4-inch thick) to maximize tenderness. Arrange on a serving plate alongside fries.

Place a small dollop (about 1 tbs) of the herb-garlic butter over the sliced steak so it melts over the meat. Sprinkle coarse sea salt and additional chopped parsley over the fries and steak as desired.

Serve immediately while fries are hot and crispy, with any remaining herb butter on the side for drizzling or dipping.