Braveheart Steak Frites Recipe

Temperature and seasoning

Remove steak from the refrigerator 30–45 minutes before cooking to come toward room temperature. Pat dry thoroughly with paper towels. Season both sides generously with kosher salt and freshly ground black pepper (about 1 tsp salt and 1 tsp pepper total).

Sear and baste

Heat a heavy skillet (cast iron preferred) over high heat until smoking-hot, about 5 minutes. Add 1 tablespoon neutral oil and swirl to coat. Place the steak in the pan and do not move it for 2–3 minutes to form a brown crust. Flip and sear the second side 2–3 minutes for medium-rare (adjust time for thickness and desired doneness). Reduce heat to medium, add 1 tablespoon butter, the smashed garlic clove, and thyme. Tilt the pan and spoon the melted butter and aromatics over the steak (baste) for 1–2 minutes more. Use an instant-read thermometer: 125–128°F (52–53°C) for medium-rare, 135°F for medium.

Rest

Transfer steak to a cutting board and tent loosely with foil. Rest 5–8 minutes so juices redistribute. Finish with a light sprinkle of coarse sea salt before slicing.

Prep potatoes

Cut scrubbed russet potatoes into 1/4–3/8 inch matchstick fries. Place cut fries in a bowl of cold water and soak 30 minutes (or up to 2 hours) to remove excess starch. Drain and dry thoroughly on clean kitchen towels or paper towels.

Par-cook (optional oven) or double-fry method

For deep-frying: Heat oil in a heavy pot to 325°F (163°C) and fry fries in batches 3–4 minutes until pale and tender but not brown. Remove and drain on a rack. Increase oil heat to 375°F (190°C) and fry a second time in batches until golden and crisp, 2–3 minutes. For oven-roasting: toss dried fries with 2 tbsp oil and 2 tsp cornstarch, spread on a rimmed sheet pan in a single layer, bake at 425°F (220°C) turning once until golden and crisp, about 30–40 minutes.

Season and finish with cheddar and truffle

While fries are hot, toss with fine sea salt and freshly ground black pepper. If using the deep-fry method, transfer fries to a warm sheet pan, sprinkle evenly with 3/4 cup finely grated white cheddar so it melts into the fries; if needed briefly place under a broiler for 30–60 seconds to melt. Drizzle 1 teaspoon truffle oil over the fries and toss gently to coat. Garnish with chopped parsley if desired.

Make the ravigote

In a small bowl combine 1/2 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp red wine vinegar, 1 tsp chopped capers, 1 tbsp finely chopped cornichons, 1 tsp minced shallot, 1 tbsp chopped parsley, 1 tsp chopped chives, 1/2 tsp lemon zest and 1/2 tsp lemon juice. Season with 1/4 tsp salt and 1/4 tsp black pepper. Stir until homogenous. Taste and adjust acidity or salt as needed. Refrigerate until service; bring to near room temperature before serving for best flavor.

Toast pretzels

Preheat oven to 350°F (175°C). Toss 1 cup pretzel pieces with 1 tsp melted butter and 1/4 tsp garlic powder (and 1 tbsp grated Parmesan if using). Spread in a single layer on a small sheet pan and bake 8–10 minutes, shaking once, until crisp and golden. Cool slightly; they will crisp further as they cool. Use as crunchy garnish for the fries and ravigote.

Slice steak

After the steak has rested, slice against the grain into 1/2-inch thick slices. Arrange slices fanned slightly on the plate.

Plate fries and sauce

Pile a generous portion of white cheddar truffle fries alongside the steak. Spoon a dollop (about 2–3 tablespoons) of ravigote to the side or serve in a small ramekin. Scatter pretzel croutons over the fries or around the plate for crunch. Garnish with microgreens or watercress and an optional sprinkle of parsley.

Serve

Serve immediately while steak is warm and fries are hot and crisp. Provide coarse sea salt at the table to taste.