Steak Frites Recipe

Prepare and season

Pat steaks dry with paper towels. Rub both sides with 1 tbs olive oil, then season generously with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper on each side (reserve remaining salt/pepper for sauce/finishing). Tuck crushed garlic cloves and thyme sprigs under and around the steaks and let rest at room temperature for 30–45 minutes to take the chill off.

Preheat grill

Heat a wood-fired grill or gas grill to high (about 500–550°F / 260–290°C). Oil the grates lightly to prevent sticking.

Grill the steaks

Place steaks on the hot grill. For medium-rare (1–1.25" steaks), grill 4–5 minutes per side, turning once; adjust to thickness and preferred doneness (internal temps: 125°F rare, 135°F medium-rare, 145°F medium). Use tongs to avoid piercing. During the last minute, brush a little of the reserved olive oil on the steaks.

Rest steaks

Transfer steaks to a cutting board, tent loosely with foil and rest 8–10 minutes so juices redistribute.

While steaks rest, combine 4 tbs softened butter, 2 minced garlic cloves, 2 tbs chopped parsley, 1 tbs chopped chives, 1/2 tsp lemon zest, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Mix until smooth and transfer to plastic wrap. Roll into a log, twist ends, and chill briefly (or keep at room temperature if serving immediately) so it holds shape. Slice into rounds to top steaks before serving.

Prep and soak

If making fries from scratch, cut potatoes into even 1/4-inch sticks. Soak in cold water for at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and pat completely dry with towels.

Optional starch dusting

Toss dried fries with 1 tbs cornstarch and 1 tbs olive oil to help create an extra-crisp crust. Shake off any excess starch.

Fry (two-step) or bake

Frying method (best crispness): Heat oil in a heavy pot or deep fryer to 325°F (160°C). Blanch fries in batches 3–4 minutes until cooked but not browned. Remove and drain. Increase oil temp to 375°F (190°C) and fry batches again 2–3 minutes until golden and crisp. Drain on paper towels. Baking method: Toss fries with 1 tbs olive oil, spread on a single layer on a baking sheet and bake at 425°F (220°C) turning once until golden and crisp, 25–35 minutes. Immediately toss hot fries with 1 tsp salt, 1/2 tsp black pepper, 1/2 cup grated Parmesan and 1 tbs chopped parsley so cheese melts slightly and coats fries.

Sauté aromatics

In a medium saucepan or skillet over medium heat, melt 1 tbs butter. Add the minced shallot and 1 minced garlic clove; cook 2–3 minutes until softened and translucent but not browned.

Deglaze & reduce

Add 1 cup dry red wine to the pan to deglaze, scraping up any browned bits. Bring to a simmer and reduce by about half (6–8 minutes) until slightly syrupy.

Finish sauce

Add 1 cup beef stock, 1 tsp Dijon mustard and 1 tsp fresh thyme leaves. Simmer until sauce reduces and coats the back of a spoon (6–8 minutes). Whisk in remaining 1 tbs butter to add shine and body. Season with 1 tsp salt and 1/2 tsp black pepper to taste. Keep warm until serving.

Slice steaks against the grain into 1/2-inch thick slices if serving family-style, or serve whole. Arrange steaks on warmed plates. Spoon 2–3 tbs red wine sauce over or beside each steak. Top each steak with 1–2 slices of garlic-herb butter (about 1 tbs each).

Pile a generous portion (about 1–2 cups) of Parmesan fries alongside the steak. Finish fries with a light sprinkle of sea salt flakes and extra chopped parsley.

Serve immediately with a lemon wedge (optional) and any remaining sauce on the side.