Steak Frites Recipe

Cut and soak

Cut potatoes into 1/3" (8 mm) thick sticks. Rinse in cold water to remove excess starch, then soak in a bowl of cold water for 20–30 minutes. Drain and pat completely dry with a clean towel.

First fry (blanch)

In a heavy pot or deep-fryer, heat vegetable oil to 300°F (150°C). Fry the potatoes in batches for 4–5 minutes until soft but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Drain on a wire rack, immediately season with 1/2 tsp salt, and keep warm in a low oven (200°F / 95°C) while finishing the rest of the dish.

While fries blanch, heat 2 tbs olive oil in a small skillet over medium heat. Add sliced garlic and sauté 30–45 seconds until fragrant (do not brown). Add halved cherry tomatoes, balsamic vinegar, red pepper flakes (if using), 1/4 tsp salt and 1/8 tsp black pepper. Cook, stirring occasionally, 6–8 minutes until tomatoes soften and release juices and mixture thickens slightly. Remove from heat and keep warm.

In a small bowl, mash together 2 tbs softened butter, minced garlic, chopped parsley, lemon zest, 1/8 tsp salt and a pinch of black pepper until smooth. Refrigerate briefly if you need it to firm up, or keep at cool room temperature until service.

Bring steak to room temperature for 20–30 minutes before cooking. Pat dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, pressing seasoning gently into the meat.

Heat a heavy skillet (cast-iron preferred) over high heat until smoking. Add 1 tbs neutral oil and swirl. Sear steak 2.5–3 minutes on the first side without moving to develop a deep crust. Flip and sear 2–3 minutes for medium-rare (adjust time ±1 minute for thinner/thicker cuts). For accuracy, target internal temperature 125–130°F (52–54°C) for medium-rare. If steak is thick and needs more time, reduce heat to medium-high and cook until desired doneness.

During the last 30 seconds of cooking, add a spoonful of the garlic butter to the pan (or set a knob on top) and tilt the pan to spoon melted butter over the steak to baste. Remove steak to a cutting board and rest 5–7 minutes tented loosely with foil. While resting, top the steak with the remaining garlic butter to melt over the meat.

In a bowl, whisk 1 tsp olive oil, 1/2 tsp lemon juice, 1/16–1/8 tsp salt and a pinch of black pepper. Toss rocket just before plating to lightly dress and keep leaves crisp.

Slice the rested steak against the grain into 1/4" thick slices. Arrange fries on the plate, place sliced steak alongside, and spoon preserved cherry tomatoes beside or over the steak as desired. Add a small handful of dressed rocket to the plate. Optionally grate a little lemon zest over the steak or squeeze a few drops of lemon over the rocket for brightness. Serve immediately so fries stay crisp and garlic butter is melted over the steak.