Steak Frites Recipe

Cut the peeled russet potatoes into 1/3 inch (about 8 mm) sticks. Place cut potatoes in a bowl of cold water and add 1 tsp white vinegar if using. Soak at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and rinse, then dry thoroughly with clean kitchen towels.

Heat 1 to 1.5 inches of vegetable oil in a heavy pot or deep fryer to 300°F (150°C) for the first blanch. If you don't have a thermometer, oil should be hot but not smoking. Working in batches, blanch the dried potato sticks for 4–5 minutes until soft but not colored. Remove with a slotted spoon to a paper-towel-lined tray and let cool. Increase oil temperature to 375°F (190°C) for the final fry.

When the oil reaches 375°F (190°C), fry the blanched fries in batches until golden and crisp, about 2–3 minutes. Drain on a rack or paper towels and immediately season with fine sea salt. Keep warm in a low oven (200°F / 95°C) while finishing steak and sauce.

While fries are soaking or frying, heat 1 tbsp butter and 1 tsp olive oil in a skillet over medium-high heat. Add minced shallot and sauté 30–45 seconds until fragrant.

Add the halved mushrooms in a single layer. Cook without moving for 2–3 minutes to develop color, then stir and cook another 2–3 minutes until browned and tender. Season with salt and pepper to taste and finish with chopped parsley. Transfer mushrooms to a warm plate and keep warm.

Bring the 12 oz New York strip steak to room temperature for 30 minutes before cooking. Pat dry thoroughly with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tbs neutral oil and swirl to coat. Place the steak in the pan and sear undisturbed for 3–4 minutes to form a deep brown crust.

Flip the steak and add 1 tbs unsalted butter, the smashed garlic clove, and thyme sprig to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the steak (baste) for another 3–4 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time ±1 minute for desired doneness.

Remove steak to a cutting board and tent loosely with foil. Let rest 5–7 minutes to allow juices to redistribute before slicing.

After removing the steak from the pan, discard the garlic clove and thyme. Keep the pan over medium heat. If there is excess fat, spoon out all but about 1 tablespoon. Add 1 tbsp butter and 1 tbsp minced shallot; sauté 30–45 seconds until translucent but not browned.

Add 1 tsp minced garlic and cook 15–20 seconds until fragrant. Stir in 1 tsp Dijon mustard, 1 tsp red wine vinegar and 1 tsp Worcestershire sauce to deglaze, scraping up browned bits from the bottom of the pan.

Pour in 1/2 cup beef stock and bring to a gentle simmer. Reduce the liquid by about half, 2–3 minutes, concentrating the flavors.

Lower heat and whisk in 2 tbsp heavy cream (optional) and the remaining 3 tbsp cold butter, one tablespoon at a time, whisking constantly to emulsify and thicken the sauce. Taste and season with salt and pepper as needed. Stir in 1 tsp chopped parsley.

Return the sliced steak and cooked mushrooms to the pan briefly (15–30 seconds) to warm and coat lightly in sauce, or plate steak and spoon sauce and mushrooms over the steak.

Assembly

Slice the rested steak against the grain into 1/4-inch slices. Arrange steak on plates, spoon mushrooms and sauce entrecote over or alongside, and serve with hot frites. Garnish with a sprinkle of chopped parsley if desired.