Steak Frites Recipe

Prepare potatoes

Wash and peel the russet potatoes (peel optional). Cut each potato into 1/3-inch to 1/2-inch sticks for classic fries. Place cut fries in a large bowl and cover with the 2 cups of ice water. Soak for at least 30 minutes and up to 2 hours to remove excess starch.

Dry and par-cook (first fry)

Drain the potatoes and dry thoroughly using clean kitchen towels or paper towels. Heat a heavy-bottomed pot or deep fryer with enough oil to reach about 2 inches deep to 300°F (150°C). Working in batches, fry the potatoes for 4–6 minutes until soft but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for 10–15 minutes.

Crisp (second fry)

Increase oil temperature to 375°F (190°C). Fry the cooled potatoes in batches for 2–3 minutes or until golden brown and crisp. Remove, drain, and immediately season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Toss gently and keep warm in a single layer on a baking sheet in a 200°F (95°C) oven if needed. Sprinkle optional chopped parsley before serving.

While fries cook, make the herb butter: in a small bowl, combine 4 tbs softened unsalted butter, 1 tbs finely chopped parsley, 1 tsp chives, 1/2 tsp lemon zest, 1/4 tsp kosher salt, and 1/8 tsp black pepper. Mix until smooth and homogeneous. Shape into a log using plastic wrap or put in a small ramekin. Chill briefly if time allows so it firms up, or keep at room temperature to melt over the steak when served.

Bring steaks to room temperature & season

Remove the New York strip steaks from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry thoroughly with paper towels. Evenly season both sides with the 1.5 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning into the meat.

Sear the steaks

Heat a heavy cast-iron skillet or stainless steel pan over high heat until very hot. Add 1 tbs neutral oil and swirl to coat. Place steaks in the pan, laying away from you to avoid splatters. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes.

Baste and finish

Reduce heat to medium. Add 2 tbs unsalted butter, the 2 crushed garlic cloves, and 3 thyme sprigs to the pan. Tilt the pan and spoon the melted butter and aromatics over the steaks repeatedly (basting) for 1–2 minutes, continuing until internal temperature reaches desired doneness: 120–125°F for rare, 125–130°F for medium-rare, or 135°F for medium. Total cook time will depend on steak thickness (about 5–8 minutes total for medium-rare).

Rest and serve

Transfer steaks to a cutting board and tent loosely with foil. Let rest for 5–8 minutes to let juices redistribute. Slice against the grain if serving sliced, or serve whole. Top each steak with a generous slice or dollop of the prepared herb butter so it melts over the hot meat. Serve immediately alongside the crisp fries.