Steak Frites Recipe

Prep potatoes

Peel potatoes if desired (leave skin on for more rustic frites). Cut each potato into 1/3-inch (about 8 mm) sticks for classic frites. Place cut potatoes in a large bowl of cold water and add the optional teaspoon of vinegar. Soak at least 30 minutes, ideally 1–2 hours, to remove excess starch; refrigerate if soaking longer.

Rinse and dry

Drain the potatoes and rinse under cold running water until water runs clear. Spread the fries on clean kitchen towels or paper towels and pat completely dry. Very dry fries reduce oil splatter and ensure crispness.

First fry (blanch)

Heat neutral oil in a heavy pot or deep fryer to 150°C (300°F). If you don’t have a thermometer, heat until oil shimmers but is not smoking. Fry the potatoes in batches (do not crowd) for 4–5 minutes until they are softened and pale, not browned. Use a slotted spoon to transfer fries to a wire rack or paper towel-lined tray to drain. Let cool 10–20 minutes; you can chill briefly to improve texture.

Second fry (crisp)

Raise oil temperature to 190–195°C (375–390°F). Fry the blanched fries in batches for 2–3 minutes or until golden and crisp. Remove to a wire rack or paper towels. Immediately season with fine sea salt and a little freshly ground black pepper while hot. Keep warm in a low oven (90–100°C / 200–210°F) while finishing the steak.

Bring steak to room temperature & season

Remove steaks from the refrigerator 30–45 minutes before cooking so they come to near room temperature. Pat both sides dry with paper towels. Generously season both sides and the edges with kosher salt and freshly ground black pepper.

Preheat pan

Place a heavy cast-iron skillet or stainless steel pan over medium-high to high heat and let it get very hot for 3–5 minutes. A properly heated pan ensures a good sear.

Sear steaks

Add the neutral oil and swirl to coat. Place steaks in the hot pan without crowding. Sear undisturbed for 2.5–4 minutes until a deep brown crust forms, depending on thickness. Flip and sear the other side 2.5–4 minutes for medium-rare (internal temp ~54–57°C / 130–135°F). During the last 1–2 minutes of cooking, add the butter, crushed garlic cloves, and thyme to the pan.

Baste and rest

Tilt the pan slightly and spoon the melted butter, garlic, and thyme over the steaks repeatedly (basting) for flavor and to encourage even cooking. Remove steaks to a cutting board and tent loosely with foil. Rest for 5–10 minutes so juices redistribute; carryover will raise temperature a few degrees.

Make garlic herb butter

In a small bowl, combine softened unsalted butter, finely chopped parsley, lemon zest, and the 1/4 tsp salt. Mix until smooth and taste; adjust seasoning. For a quick compound, spoon the butter onto the warm steak to melt just before serving.

Optional béarnaise-style finish

For a more classic French accompaniment: gently sweat the minced shallot with 1 tsp white wine vinegar until almost evaporated, add chopped tarragon, and fold into the softened butter. Alternatively, make a proper béarnaise by reducing vinegar with shallots and tarragon, whisking into egg yolks over a bain-marie, and then emulsifying with warm butter. Use only if you are comfortable making emulsified sauces.

Slice steaks against the grain into 1/4- to 1/2-inch slices if serving family-style, or leave whole for plated presentation. Arrange the hot fries alongside. Top steaks with a pat or spoon of the garlic herb butter so it melts over the meat. Serve immediately with extra salt and pepper at the table.