Son Of A Beach Beef Steak Frites Recipe

Prep potatoes

Cut potatoes into 1/3–1/2 inch sticks. Rinse well under cold water until water runs clear to remove surface starch. Place in a large bowl of cold water and chill for 30 minutes (or refrigerate up to 2 hours). Drain and pat completely dry with kitchen towels.

Par-fry (first fry)

Heat 1 to 1½ cups of vegetable oil in a deep heavy pot or deep fryer to 325°F (160°C). Fry the dried potato sticks in batches for 4–5 minutes until softened and pale (do not brown). Remove with a slotted spoon to a tray lined with paper towels; let cool 10 minutes.

Final fry

Increase oil temperature to 375°F (190°C). Fry the cooled par-fried potatoes in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels, immediately season with sea salt, pepper, and toss with chopped parsley if using. Keep warm in a 200°F (95°C) oven while finishing steaks.

In a small bowl, combine softened unsalted butter, minced garlic, lemon zest, chopped parsley, chopped chives, kosher salt, and black pepper. Mix until smooth and homogeneous. Transfer to plastic wrap, roll into a log if desired, and chill until using. Remove from fridge 10–15 minutes before serving so it softens slightly.

Bring steaks to temperature

Remove steaks from refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry thoroughly with paper towels to ensure a good sear.

Season

Generously season both sides of each steak with kosher salt and freshly ground black pepper, pressing the seasonings into the meat.

Sear and baste

Heat a heavy skillet (cast-iron preferred) over high heat until smoking hot. Add olive oil. Carefully place steaks in the skillet and sear without moving for 2–3 minutes until a dark brown crust forms. Flip and sear the other side 2 minutes. Reduce heat to medium-high, add the unsalted butter, smashed garlic cloves, and thyme sprigs. Tilt the pan slightly and use a spoon to baste steaks with the melted butter and pan juices for 1–2 minutes to finish cooking. For doneness: 120–125°F for rare, 130–135°F medium-rare, 140°F medium. Adjust time by thickness.

Rest

Transfer steaks to a cutting board and top each with a slice of compound garlic-herb butter (or a dollop). Tent loosely with foil and let rest 5–8 minutes so juices redistribute.

If desired, warm a little steak sauce or au jus and spoon a tablespoon alongside the steak. Slice steaks across the grain (if serving sliced), arrange on plates with a generous portion of regular fries. Squeeze a lemon wedge over fries or steak to taste. Serve immediately while steak is hot and fries are crisp.