Steak Frites Recipe

Prep potatoes

Peel the russet potatoes if you prefer (leaving skin on is fine). Cut potatoes into 1/4–1/2-inch sticks for classic fries. Rinse cut potatoes under cold water until water runs clear to remove excess starch, then transfer to a bowl of cold water. Soak for at least 30 minutes (up to 2 hours) in the refrigerator.

Par-dry and first fry (if doing double fry)

Drain the soaked potatoes and pat very dry with clean kitchen towels or paper towels. Heat vegetable oil in a deep heavy pot or deep-fryer to 325°F (160°C). Working in batches, fry the potatoes 3–4 minutes until soft but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool while you prepare the steak (or refrigerate until ready).

Final fry

When ready to serve, heat oil to 375°F (190°C). Fry the par-cooked fries in batches 2–3 minutes until golden and crisp. Remove and drain on paper towels, immediately season with fine sea salt and freshly ground black pepper, and toss with 1 tsp neutral oil if desired for sheen. Keep warm in a low oven (200°F / 95°C) on a tray while finishing steaks.

Bring steaks to room temperature & season

Remove ribeyes from the refrigerator 30–45 minutes before cooking so they come closer to room temperature. Pat dry thoroughly with paper towels. Generously season both sides with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.

Preheat grill or pan

Preheat a grill to high (about 500°F / 260°C) or place a heavy cast-iron skillet over high heat until smoking hot. Brush both sides of the steaks lightly with the neutral oil to promote even searing.

Sear and cook

Place the steaks on the hot grill or skillet. For medium-rare (recommended), cook about 4–5 minutes per side for 1–1.25 inch ribeyes, flipping once. Adjust time: less for rare, more for medium. Use an instant-read thermometer for accuracy: 125–130°F (52–54°C) for medium-rare; 135°F (57°C) for medium.

Baste and finish (pan method)

If using a skillet, reduce heat to medium after the first sear, add the butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan and spoon the melted butter and aromatics over the steaks repeatedly for 1–2 minutes to baste and build flavor.

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest for 5–8 minutes so juices redistribute. While steaks rest, finish any remaining fries if needed.

Slice and serve

Slice the steak across the grain into 1/4-inch slices (optional) or serve whole. Spoon any pan juices over the slices. Garnish with chopped parsley and serve with lemon wedges and steak sauce or aioli on the side.

Arrange fries alongside each steak on warm plates. Sprinkle parsley over fries if using. Serve immediately so fries stay crisp and steak is still warm. Offer lemon wedges and the prepared sauce or aioli on the side.