Ny Strip 12oz Steak Frites°* Recipe

Peel (optional) and cut the russet potatoes into 1/4–1/3-inch matchstick fries. Rinse in cold water until water runs clear to remove starch.

Soak the cut fries in a bowl of cold water for at least 30 minutes (or up to 2 hours) in the refrigerator; this yields crispier fries.

Pat the fries very dry with clean kitchen towels or paper towels. Any surface moisture will cause oil splatter.

First (blanch) fry

Heat 2 cups of vegetable oil in a heavy pot or deep fryer to 300°F (about low-medium). Fry the potatoes in batches for 3–4 minutes until soft but not colored. Remove with a slotted spoon and drain on paper towels.

Rest

Let the blanched fries cool to room temperature, or refrigerate for 15–30 minutes. This step improves final crispness.

Final fry

Heat remaining oil to 375–400°F. Fry the cooled fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with fine sea salt and freshly ground black pepper to taste. Keep warm in a 200°F oven if needed.

Combine the white wine vinegar, white wine, and minced shallot in a small saucepan. Add half (1 tablespoon) of the chopped tarragon. Bring to a simmer and reduce over medium-low heat until roughly 2 tablespoons of liquid remain (about 5–7 minutes). Strain the reduction into a heatproof bowl and let it cool slightly.

Set up a double boiler (bowl over gently simmering water). Place the 3 egg yolks in the bowl with the vinegar reduction. Whisk continuously until the mixture is slightly thickened and warm (do not scramble the eggs).

Very slowly, while whisking constantly, drizzle in the warm melted butter in a thin steady stream until the sauce emulsifies and thickens to a mayonnaise-like consistency. If the sauce becomes too thick, add a teaspoon or two of warm water or a splash of lemon juice to loosen it.

Stir in the remaining chopped tarragon (and chervil if using), lemon juice, salt, and white pepper. Taste and adjust seasoning. Keep the béarnaise warm (not hot) by placing the bowl in a warm spot or over the warm double-boiler with the heat off. If it cools too much, gently rewarm while whisking; avoid overheating to prevent curdling.

Remove the NY strip from the refrigerator 30–45 minutes before cooking to bring it to near room temperature; pat dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.

Place a heavy skillet (cast iron preferred) over high heat until smoking hot. Add 1 tablespoon neutral oil and swirl to coat.

Carefully place the steak in the skillet and sear, untouched, for 3–4 minutes until a deep brown crust forms. Flip and add the 1 tablespoon butter, smashed garlic cloves, and thyme sprigs to the pan.

Tilt the pan slightly and spoon the melted butter, garlic, and thyme over the steak continuously (basting) for an additional 3–4 minutes for medium-rare (internal temperature ~125–130°F). Adjust time ±1–2 minutes for desired doneness: less for rare, more for medium.

Remove the steak to a cutting board and tent loosely with foil. Rest for 5–8 minutes to allow juices to redistribute; during resting, the internal temp will rise a few degrees to reach target doneness.

Slice the steak against the grain if serving sliced, or serve whole. Spoon a generous portion of warm béarnaise sauce over the steak or serve the sauce on the side. Plate with fries.