Steak Frites Recipe

Prep and soak

Cut the potatoes into 1/4–1/2 inch sticks. Rinse in cold water to remove surface starch, then place in a bowl with 4 cups cold water and soak 30 minutes (or up to 2 hours) to draw out starch. Drain and pat completely dry with kitchen towels.

Optional cornstarch toss (extra crisp)

If using cornstarch, toss dried fries lightly with 1 tsp cornstarch so they have a light, even coating. Shake off any excess.

Fry (two-stage) or oven method

For deep-frying: Heat 3–4 cups vegetable oil in a heavy pot to 325°F (160°C). Fry potatoes in batches for 4–5 minutes until softened but not colored. Remove and drain on a rack. Increase oil to 375°F (190°C) and fry again in batches until golden and crisp, 2–3 minutes. Drain on paper or a rack and immediately toss with 1 tsp fine sea salt. For oven method: Preheat oven to 450°F (232°C). Toss fries with 2–3 tbs oil, spread on a single layer, roast 20–30 minutes, flipping once, until crisp and golden; season with salt.

Make demi reduction

In a small saucepan over medium heat, combine 2 tbs beef demi-glace and 2 tbs dry red wine. Bring to a gentle simmer and reduce by about half, 2–3 minutes. Remove from heat and let cool slightly.

Finish butter

In a bowl, combine 6 tbs softened unsalted butter, 1 tbs shoyu, the cooled demi-wine reduction, minced garlic, parsley, chives, thyme, and 1 tsp black pepper. Mix thoroughly until smooth. Taste and adjust salt if needed (shoyu and demi may supply enough salt). Keep at room temperature briefly or chill slightly to firm before serving; you can form into a log and chill for presentation.

Temper and season

Bring filet medallions to room temperature for 20–30 minutes. Pat dry with paper towels. Season evenly on both sides with kosher salt (about 1/2 tbs per piece) and freshly ground black pepper (about 1/2 tsp per piece).

Preheat grill or skillet

Preheat a grill to high (or a cast-iron skillet over high heat) until very hot. Lightly brush the steaks with 2 tbs neutral oil to prevent sticking and promote a good sear.

Grill to temperature

Place medallions on the hot grill or skillet. For 1.5–2 inch medallions, grill: 3–4 minutes per side for medium-rare (internal 125–130°F/52–54°C), 5–6 minutes per side for medium (135°F/57°C). Use an instant-read thermometer for accuracy. During the last minute, baste with a small spoonful of the garlic-herb butter to melt onto the steak.

Rest

Transfer steaks to a cutting board and let rest 5 minutes to redistribute juices. Top each medallion with a generous pat (about 1–2 tbs) of the shoyu demi garlic-herb butter so it melts over the steak.

Add egg (if ordered)

If adding an egg, heat 1 tbs oil or butter in a small skillet over medium. For a soft-fried egg: crack egg into skillet and cook until whites set but yolk remains runny, about 2–3 minutes; season lightly with salt and pepper. For poached: bring 3 cups water with 1 tbs vinegar to a simmer, create a gentle whirlpool, slip in cracked egg and poach 3 minutes for a soft yolk. Drain and place on top of the steak or fries as desired.

Plate the rested filet medallion(s) beside a generous portion of fries. Spoon any butter-melt from the resting board over the steak. If using, place the egg on top of the steak. Serve immediately so fries remain crisp and butter is melted.