Steak Frites Recipe

Prepare and soak

Peel potatoes and cut into 1/3–1/2-inch sticks. Place cut fries in a large bowl of cold water and soak for at least 30 minutes, preferably 1–2 hours to remove starch. If short on time, soak 30 minutes.

Dry and dust

Drain the potatoes and pat thoroughly dry with clean kitchen towels. If using cornstarch, toss the dried fries with 1 tablespoon cornstarch until lightly coated, then shake off excess.

First fry (blanch)

Heat neutral oil in a deep pot or fryer to 300°F (150°C). Working in batches, fry the potatoes for 4–6 minutes until softened and very pale — not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 10 minutes.

Final fry (crisp)

Increase oil temperature to 375°F (190°C). Fry batches for 2–3 minutes until golden brown and crisp. Drain on paper towels, immediately season with fine sea salt, and keep warm in a single layer in a low oven (200°F/95°C) while you cook steaks.

Bring steaks to room temperature

Pat steaks dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper. Let rest 20–30 minutes at room temperature to take the chill off and allow seasoning to penetrate.

Sear the steaks

Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 1 tablespoon neutral oil and 2 tablespoons unsalted butter. When butter foams, add steaks and sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes for medium-rare (internal ~130°F/54°C). Adjust time for thickness and desired doneness.

Rest

Transfer steaks to a cutting board and loosely tent with foil. Rest 5–7 minutes — this allows juices to redistribute while you make the sauce.

Crush peppercorns

While steaks rest, coarsely crush the whole black peppercorns using a mortar and pestle or place in a zip-top bag and crush with a rolling pin. You want coarse shards, not powder.

Sauté shallot

In the same skillet used for steaks, wipe out any excessively burnt bits but leave fond and about 1 teaspoon of fat. Reduce heat to medium and add 1 tablespoon unsalted butter. Add the minced shallot and sauté 1–2 minutes until softened and translucent.

Flambé or deglaze with brandy

Carefully add 3 tablespoons brandy or cognac to the pan to deglaze. If comfortable and safe, tilt the pan and ignite briefly to burn off alcohol (flambé) or simply cook 1–2 minutes until the alcohol aroma diminishes. Scrape up browned bits from the bottom.

Make sauce

Add the coarsely crushed peppercorns and 1 cup beef stock. Bring to a simmer and reduce until slightly thickened, about 4–6 minutes. Stir in 1/2 cup heavy cream, 1 teaspoon Dijon mustard and 1/2 teaspoon Worcestershire sauce. Simmer gently until sauce coats the back of a spoon, about 3–4 minutes. Taste and season with 1/4 teaspoon salt if needed.

Finish

Off heat, whisk in remaining 1 tablespoon butter for sheen and richness. Keep warm until plating.

Slice steaks against the grain if desired or serve whole. Spoon sauce au poivre over or alongside the steak. Plate with a generous portion of hot frites. Sprinkle chopped parsley over the fries (optional) and add a lemon wedge if using.