Steak-frites Recipe

Cut and soak

Cut the peeled potatoes into 1/3 inch (8 mm) sticks. Place in a large bowl of cold water and soak at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and pat completely dry with kitchen towels.

First fry (blanch)

Heat oil in a heavy pot or deep fryer to 300°F (150°C). Working in batches, fry the dried fries for 4–5 minutes until just softened and pale — not browned. Remove with a slotted spoon to a cooling rack or paper towel-lined tray to drain. Let cool 10–15 minutes.

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 per batch. Drain on paper towels, immediately season with fine sea salt and a little black pepper, and keep warm in a low oven (about 200°F/95°C) while finishing steak and sauce.

Reduce wine and shallot

In a small saucepan over medium heat, add the minced shallot and the 3 tablespoons red wine. Bring to a simmer and reduce until nearly syrupy (about 4–6 minutes) and the shallot is soft and the wine volume is reduced by about half.

Add demi-glace and herbs

Add the 1/2 cup beef demi-glace (or concentrated beef stock) and 1 tsp fresh thyme. Simmer gently for 3–4 minutes until the sauce is slightly reduced and well combined. Season with 1/4 tsp salt and 1/4 tsp black pepper.

Finish with butter

Remove from heat. Whisk in the 2 tablespoons of cold cubed unsalted butter, one piece at a time, until the sauce is glossy and slightly thickened. Keep warm. Taste and adjust seasoning if needed.

Bring steak to room temperature & season

Remove the bavette from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Evenly season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Sear the steak

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat. Place the bavette in the pan and sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes.

Finish and rest

Reduce heat to medium, add 1 tablespoon butter, the optional thyme sprig and crushed garlic to the pan and spoon the melted butter over the steak for 30–60 seconds (basting). Cook to desired doneness: for medium-rare aim for an internal temperature of 125–130°F (52–54°C). Transfer the steak to a cutting board and let rest loosely tented for 5–7 minutes.

Slice

Slice the bavette thinly across the grain into 1/4-inch slices. Arrange on warm plates.

Spoon several tablespoons of warm sauce bordelaise over the sliced steak. Place a generous portion of frites alongside. Sprinkle chopped parsley over the fries (and a touch on the steak if desired). Serve immediately with an optional lemon wedge on the side.