Murphy's Frites Recipe

Bring steak to room temperature

Remove the 12 oz NY strip from the refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels—dry surface ensures better browning.

Season

Season both sides generously with 1½ tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning into the meat.

Preheat pan

Place a heavy skillet (cast iron recommended) over high heat for 4–5 minutes until very hot. Add 1 tbs neutral oil and swirl to coat.

Sear steak

Add the steak to the pan away from you. Sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes.

Baste and finish

Reduce heat to medium-high. Add 1 tbs unsalted butter, 2 smashed garlic cloves, and 1 thyme or rosemary sprig to the pan. Tilt the pan and use a spoon to baste the melted butter and aromatics over the steak for 1–2 minutes. Continue until internal temperature reaches 125°F (for medium-rare) to 130°F (medium). Adjust time if you prefer different doneness.

Rest

Transfer steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes so juices redistribute before slicing.

Slice and serve

Slice the steak against the grain into 1/4"–1/2" slices and plate alongside garlic truffle fries. Spoon any accumulated juices from the cutting board over the steak.

Prepare potatoes

Cut each scrubbed russet into evenly sized fries (about 1/3"–1/2" thick). Place cut fries in a large bowl of cold water and soak 30 minutes to remove excess starch. This yields crisper fries.

Dry

Drain the potatoes and spread them on clean towels or paper towels. Pat completely dry—any surface moisture will cause oil splatter and soggy fries.

Heat oil

In a heavy, deep pot or Dutch oven, heat 3 cups vegetable oil to 325°F (use a thermometer). If you don't have a thermometer, test with one fry — it should bubble steadily but not brown quickly.

First fry (blanch)

Fry the potatoes in batches so they don't crowd the pot: about 3–4 minutes per batch until pale and tender but not browned. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Let cool 5 minutes.

Increase heat and second fry

Raise oil temperature to 375°F. Return fries in batches and fry 2–3 minutes until golden brown and crisp. Remove to a rack or paper towels to drain excess oil.

Toss with garlic and truffle

While fries are still hot, place them in a large bowl. Immediately add 2 tsp minced garlic, 1 tsp truffle oil, 2 tbsp grated Parmesan, 1 tbsp chopped parsley, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Toss gently but thoroughly so heat wilts the garlic and distributes flavors. If desired, finish with 1/2 tsp flaky sea salt to taste.

Finish

Taste and adjust seasoning. If you want brighter flavor, squeeze optional lemon wedge over a portion of fries before serving.

Arrange sliced NY strip steak on a warm plate. Pile a generous portion of garlic truffle fries alongside. Spoon any steak juices over meat and sprinkle additional parsley or Parmesan if desired. Serve immediately.