Steak Frites Recipe

1. Roast garlic

Preheat oven to 400°F (200°C). Slice the top 1/4 inch off the head of garlic to expose cloves. Place on a small piece of foil, drizzle with 1 tsp olive oil, wrap foil to enclose and roast 30–35 minutes until soft and caramelized. Remove and cool slightly.

2. Make mayo

Squeeze the softened garlic cloves from the skin into a small bowl and mash into a paste. Stir together with 1/2 cup mayonnaise, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning. Refrigerate while finishing other components.

3. Prep herbs and mix

Finely chop parsley, cilantro (if using) and oregano. Mince 3 garlic cloves. In a bowl combine the chopped herbs, minced garlic, 2 tbsp red wine vinegar, 1 tbsp lemon juice, 1/2 cup extra-virgin olive oil, 1/2 tsp red pepper flakes, 3/4 tsp kosher salt and 1/2 tsp black pepper. Stir to combine. Let rest at room temperature for at least 15 minutes to meld flavors; if making ahead refrigerate and bring to room temp before serving.

4. Cut and soak

Wash and peel potatoes if desired. Cut into 1/4–1/2 inch sticks. Place cut fries in a large bowl of cold water and soak 30 minutes (or up to 2 hours) to remove starch. Drain and pat completely dry with kitchen towels.

5. Par-fry (optional for extra crisp)

Heat 1–1.5 inches of vegetable oil in a heavy skillet or fryer to 325°F (160°C). Toss dried potato sticks with 1 tsp cornstarch (optional) to coat lightly. Fry in batches until pale and just tender, about 3–4 minutes, do not brown. Remove to a wire rack or paper towels.

6. Final fry

Increase oil temperature to 375°F (190°C). Fry par-fried potatoes in batches until golden and crisp, 2–3 minutes. If you did not par-fry, fry raw batches at 375°F for 4–6 minutes until golden and cooked through. Drain on paper towels, season immediately with 1.5 tsp kosher salt and 1/2 tsp black pepper. Keep warm in a low oven (200°F/95°C) while cooking steak.

7. Bring to room temperature & season

Remove steaks from refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Rub both sides with 2 tbsp olive oil, then season evenly with 2 tsp kosher salt and 1 tsp black pepper.

8. Cook steaks

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 2 tbsp unsalted butter. When butter foams, add steaks and sear without moving 3–4 minutes per side for medium-rare depending on thickness (adjust time for desired doneness). During the last 1–2 minutes of cooking, add crushed garlic cloves and thyme sprigs to the pan and tilt the pan to spoon melted butter over steaks (basting) for flavor.

9. Rest & slice

Transfer steaks to a cutting board and tent loosely with foil. Rest 5–10 minutes. Slice against the grain into strips or serve whole. Spoon chimichurri over the sliced steak or serve on the side.

10. Divide fries between plates. Place steak slices alongside or on top of fries. Drizzle chimichurri over steak (about 2–3 tbsp per steak) and serve roasted garlic mayo on the side for dipping (about 1–2 tbsp per serving). Garnish optionally with a lemon wedge.