Steak Frites Recipe

Prepare potatoes

Scrub the 2 russet potatoes well. Cut each potato into 1/4- to 3/8-inch thick matchstick fries. Place cut fries into a large bowl of cold water and soak for 30 minutes to 1 hour to remove excess starch (recommended at least 30 minutes).

Dry and preheat oil

After soaking, drain and pat the fries completely dry with clean kitchen towels or paper towels. While drying, pour 3 cups neutral oil into a heavy-bottomed pot or deep fryer and heat to 325°F (160°C).

First fry (blanch)

Fry the dried potatoes in batches (do not overcrowd) at 325°F for 4–6 minutes until softened and just beginning to color. Remove and drain on a wire rack or paper towels. Let rest for at least 10 minutes (can be held at room temp).

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden brown and crisp, about 2–3 minutes. Remove, drain on paper towels or a wire rack, then immediately season with 1 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Keep warm in a single layer in a low oven (200°F/95°C) if needed.

While fries soak or during steak rest time, combine 1/2 cup finely chopped parsley, 1/4 cup cilantro (if using), 2 minced garlic cloves, 1 tablespoon red wine vinegar, 3 tablespoons extra-virgin olive oil, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper in a small bowl. Stir thoroughly and taste; adjust salt, vinegar or oil to balance brightness and texture. Let rest at room temperature for at least 10 minutes to allow flavors to meld.

Bring steak to temperature and season

Remove the 8-ounce flank steak from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry with paper towels. Season both sides evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Sear steak

Heat a cast-iron skillet or heavy pan over high heat until very hot. Add 1 tablespoon olive oil and swirl to coat. Place the steak in the pan and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes for medium-rare (adjust 1–2 minutes per side for desired doneness).

Add garlic butter

During the last 1 minute of cooking, reduce heat to medium-high, add 1 tablespoon unsalted butter and 1 minced garlic clove to the pan. Spoon the melted garlic butter over the steak (baste) for about 30–60 seconds to build flavor.

Rest and slice

Transfer steak to a cutting board and let rest loosely tented with foil for 5–7 minutes. Slice the flank steak thinly against the grain into 1/4-inch slices. Reserve any pan juices for the sauce if desired.

In the same skillet used to cook the steak, lower heat to medium. Add 2 tablespoons unsalted butter. When butter begins to foam, add 2 minced garlic cloves and sauté 20–30 seconds until fragrant but not browned. Stir in 1 teaspoon Worcestershire sauce and 1/2 tablespoon lemon juice. Remove from heat and stir in 1 teaspoon finely chopped fresh parsley, 1/8 teaspoon salt and 1/8 teaspoon black pepper. If there are flavorful browned bits in the pan, deglaze with a tablespoon of warm water or reserved pan juices before adding butter. Taste and adjust seasoning.

Arrange a portion of hand-cut fries on each plate. Fan sliced flank steak over or beside the fries. Spoon 1–2 tablespoons of garlic butter steak sauce over the steak. Serve 1–2 tablespoons chimichurri on the side or drizzle lightly over steak for brightness. Offer additional chimichurri at the table.