Steak Frites Recipe

Prep and par-cook

Peel (optional) and cut the potatoes into 1/3"–1/2" (8–12 mm) sticks. Rinse thoroughly in cold water until water runs clear to remove starch. Soak the cut fries in cold water for 20–30 minutes (or up to 2 hours) to further remove starch and improve crisping. Drain and pat completely dry with kitchen towels.

Optional cornstarch coating

If using cornstarch for extra crunch, toss the dried fries with 1 tsp cornstarch in a bowl until lightly dusted—this helps create a crisp exterior when frying or roasting.

Two-step frying (preferred) or oven method

For deep frying: Heat oil in a deep pot or fryer to 325°F (160°C). Blanch fries in batches for 4–5 minutes until just tender but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry in batches until golden and crisp, about 2–3 minutes. Drain on paper towels and immediately season with 1 tsp kosher salt and 1/2 tsp black pepper. For oven-roasted: Preheat oven to 450°F (230°C). Toss dried (and cornstarch-coated if using) fries with 3 tbsp neutral oil and spread on a single layer on a baking sheet lined with parchment. Roast, turning once, until golden and crisp, about 30–40 minutes. Season immediately with salt and pepper.

While fries are soaking or cooking, make the garlic butter. In a small bowl, combine 3 tbsp softened unsalted butter, 2 minced garlic cloves, 1 tbsp finely chopped parsley, 1/2 tsp lemon zest, 1/4 tsp salt and 1/4 tsp black pepper. Mix thoroughly until smooth. Taste and adjust seasoning. Keep at room temperature so it is spreadable, or form into a small log and chill briefly if preferred.

Flatten and season

If the rump steak is uneven, place it between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness of about 1/2" (12 mm). This helps with quick, even cooking. Pat the steak dry with paper towels. Season both sides generously with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper, pressing seasoning into the meat.

Sear

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tbsp neutral oil and swirl to coat. When the oil is shimmering and just beginning to smoke, add the flattened steak. Sear without moving for 1.5–2 minutes to develop a deep crust. Flip and sear the other side for 1–2 minutes for medium-rare (adjust time slightly for thickness and desired doneness). If steak is thick or you prefer more doneness, reduce heat to medium and cook an additional 30–60 seconds per side.

Rest and finish with garlic butter

Transfer steak to a cutting board and immediately top with 1–2 tbsp of the prepared garlic herb butter. Tent loosely with foil and let rest for 5–7 minutes to allow juices to redistribute and butter to melt over the steak.

Slice and serve

After resting, slice the steak across the grain into thin strips. Arrange steak on plates alongside fries, spoon any butter-melted juices over the meat, and garnish with a sprinkle of chopped parsley and a lemon wedge on the side.