Steak Frites Recipe

Prep potatoes

Peel (optional) and cut russet potatoes into 1/3-1/2 inch thick sticks. Place cut potatoes in a large bowl and cover with cold water and 1 tsp white vinegar. Let soak 30 minutes to 1 hour to remove surface starch.

Rinse and dry

Drain potatoes and rinse under cold running water until water runs clear. Spread on clean kitchen towels or paper towels and pat thoroughly dry (important to avoid oil splatter).

First fry (blanch)

Heat vegetable oil in a deep heavy pot or deep-fryer to 325°F (160°C). Working in batches, fry potatoes 4–6 minutes until soft but not colored. Remove with a spider/ slotted spoon and drain on a wire rack or paper towel. Let cool 10–15 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry potatoes in batches 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 2 tsp kosher salt. Keep warm in a single layer in a low oven (200°F / 95°C) if needed until steaks are ready.

Bring steaks to room temperature and season

Remove steaks from refrigerator 30–60 minutes before cooking. Pat dry with paper towels. Generously season both sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper, pressing seasoning into the meat.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat until very hot, about 5 minutes. Add 2 tbs vegetable oil and heat until shimmering and just beginning to smoke.

Sear steaks

Add steaks to the pan without crowding. Sear 3–4 minutes on the first side without moving them, until a deep brown crust forms. Flip and sear the second side 2–4 minutes for medium-rare depending on thickness (use an instant-read thermometer: 125–130°F / 52–55°C for medium-rare).

Baste and finish

Reduce heat to medium. Add 2 tbs unsalted butter, thyme sprigs, and crushed garlic to the pan. Tilt the pan and spoon the melted butter over the steaks repeatedly for 1–2 minutes to baste and finish cooking. Remove steaks to a cutting board and rest 5–10 minutes tented loosely with foil.

Reduce shallot and vinegars

In a small saucepan combine minced shallot, white wine, and white wine vinegar. Bring to a simmer over medium heat and reduce until only about 1 tablespoon of liquid remains (2–3 minutes). Strain out solids and return reduced liquid to a heatproof bowl.

Clarify butter

Melt 6 tbs unsalted butter in a small saucepan over low heat until fully melted and foamy. Keep warm but do not let it boil. Optionally skim foam for clarity.

Emulsify yolks

Whisk the 2 egg yolks and reduced liquid together in a heatproof bowl set over (not in) a pan of gently simmering water (double boiler). Whisk constantly until yolks thicken and become pale, about 2–3 minutes. Be careful not to overheat or scramble.

Finish sauce

Remove bowl from heat and very slowly drizzle in the warm melted butter while whisking continuously to create an emulsion. Stir in chopped tarragon, 1 tsp lemon juice, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Keep warm for serving.

Slice rested steaks against the grain into thick slices. Arrange steak slices on plates alongside a generous mound of hot frites. Spoon Bearnaise-style sauce on the side or over the steak. Serve immediately.