Steak Frites Recipe

Peel (optional) and cut potatoes into 1/3–1/2-inch batons. Rinse in cold water until the water runs clear to remove surface starch.

Place cut potatoes in a large bowl of cold water with 1 tablespoon white or rice vinegar. Soak for 30–45 minutes (or refrigerate up to 4 hours) to firm the fries.

Drain and thoroughly dry the potato sticks on clean kitchen towels or paper towels. Moisture will cause oil splatter.

Heat 1 cup frying oil in a heavy-bottomed pot or deep skillet to 325°F (160°C). If you don't have a thermometer, heat until a small piece of potato sizzles gently.

Blanch the potatoes in batches at 325°F for 3–4 minutes until soft but not colored. Remove with a slotted spoon and drain on a rack or paper towels. Let cool 15 minutes.

Increase oil heat to 375°F (190°C). Fry the blanched potatoes in batches until golden and crisp, 2–4 minutes. Drain on paper towels and immediately season with fine sea salt (about 2 teaspoons total). Keep warm in a single layer in a low oven (200°F/95°C) while finishing remaining batches.

Mince the shallot finely and chop the tarragon, parsley and snip the chives.

In a small saucepan over medium heat, melt 1 tablespoon butter. Add the minced shallot and sweat gently for 2–3 minutes until translucent but not browned.

Add the white wine and white wine vinegar. Increase heat slightly and reduce by about half (3–5 minutes) so only a few tablespoons remain. This concentrates flavor and cooks off alcohol.

Reduce heat to low, stir in heavy cream and Dijon mustard. Simmer gently 2 minutes until slightly thickened.

Off the heat, whisk in the remaining 2 tablespoons cold butter a tablespoon at a time to emulsify and create a glossy sauce.

Stir in the chopped tarragon, parsley, chives, lemon zest, salt and pepper. Taste and adjust seasoning. Keep warm over very low heat or in a double boiler; do not boil once butter is emulsified.

Remove steaks from the refrigerator 30–45 minutes before cooking to come to near room temperature; pat dry thoroughly with paper towels.

Season both sides of steaks generously with kosher salt (about 1 teaspoon per side) and freshly ground black pepper. Press seasoning into the meat.

Preheat a grill or heavy cast-iron skillet to high heat until very hot. Brush steaks lightly with 2 tablespoons neutral oil to promote even searing.

Place steaks on the hot grill or skillet. For medium-rare, grill 3–4 minutes per side depending on thickness (adjust to 2–3 minutes per side for rare, 5–6 for medium). Do not move the steak while searing to develop a crust.

In the last 1–2 minutes of cooking, add 1 tablespoon butter, the crushed garlic cloves and thyme sprigs to the pan (if using skillet). Tilt the pan and spoon the melted butter, garlic and thyme over the steaks (baste) for flavor.

Remove steaks to a cutting board and tent loosely with foil. Rest for 5–8 minutes to let juices redistribute.

Slice steaks against the grain if serving sliced, or leave whole. Spoon warm Sauce Champs-Élysées over the steak when plating.

Halve each gem lettuce lengthwise, keeping the core intact so halves hold together.

Brush the cut sides lightly with olive oil and drizzle with lemon juice. Season with salt and pepper.

Place cut-side down on the hot grill or skillet used for the steak for 1–2 minutes until char marks form and edges just wilt. Flip and warm the outer leaves for 20–30 seconds. Remove and keep warm.

Serve the grilled gem halves alongside the steak and frites, optionally spooning a little Sauce Champs-Élysées over the cut surface of the lettuce or serving sauce on the steak.