Steak Frites Recipe

Prepare chimichurri

Roughly chop parsley, cilantro (if using), and oregano. In a food processor pulse the herbs with garlic, red wine vinegar, crushed red pepper, salt and pepper until finely chopped but not a paste. With the processor running, slowly stream in the olive oil until combined and slightly emulgated. Taste and adjust seasoning; add lemon juice if desired. Transfer to a bowl and let rest at room temperature while you cook (at least 20 minutes) to allow flavors to marry.

Prep potatoes

Cut the peeled russet potatoes into 1/3–1/2 inch sticks. Place cut fries into a large bowl and cover with cold water. Refrigerate or let soak for at least 30 minutes (or up to 2 hours) to remove excess starch.

First fry (blanch)

Heat oil in a heavy pot or deep fryer to 300°F (150°C). Drain and thoroughly dry the potatoes with clean kitchen towels. Working in batches, fry fries until tender but not browned, about 4–6 minutes per batch. Remove to a rack or paper towels to drain.

Rest and final fry

Increase oil temperature to 375°F (190°C). When hot, fry the blanched fries in batches until golden and crisp, about 2–3 minutes per batch. Transfer to paper towels, immediately season with fine sea salt and a little freshly ground black pepper. Keep warm in a low oven (200°F / 95°C) on a rack while finishing steak.

Bring steaks to room temperature & season

Remove steaks from refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper, pressing to adhere.

Sear steaks

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add olive oil and swirl. Place steaks in the pan away from you; do not crowd. Sear without moving until a deep brown crust forms, about 3–4 minutes. Flip and sear the other side 2–3 minutes for medium-rare (adjust time for thickness and desired doneness).

Baste with butter

Reduce heat to medium. Add butter, smashed garlic cloves and herb sprigs to the pan. Tilt the pan slightly and spoon the melted butter over the steaks repeatedly for 1–2 minutes to baste and finish cooking. Use an instant-read thermometer if available: 125–130°F (52–54°C) for medium-rare.

Rest steaks

Transfer steaks to a cutting board and tent loosely with foil. Let rest 6–8 minutes so juices redistribute.

Slice and finish

Slice steak against the grain into 1/4-inch slices. Sprinkle a touch of flaky salt over the slices if desired and spoon some chimichurri over or serve chimichurri on the side.

Divide fries between plates or serve family-style. Place sliced steak alongside or atop fries. Spoon additional chimichurri over steak and garnish fries with chopped parsley if desired. Serve immediately while fries are crisp and steak is warm.