Steak Frites Recipe
Prime Sirloin, Rosemary Sea-Salt Fries, Herb Compound Butter
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Ingredients
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Steak
Rosemary Sea-Salt Fries
Herb Compound Butter
Method
Herb Compound Butter
- 1
Make compound butter
In a medium bowl, combine the softened unsalted butter, chopped parsley, chives, thyme, lemon zest, minced garlic, sea salt and freshly ground black pepper. Use a fork to thoroughly mash and blend until homogeneous. Transfer to plastic wrap or parchment, shape into a log (about 1–1.5 inches in diameter), wrap tightly and refrigerate until firm, at least 30 minutes. If making ahead, refrigerate up to 3 days or freeze up to 1 month.
Rosemary Sea-Salt Fries
- 2
Prep potatoes
Cut the scrubbed russet potatoes into 1/3–1/2-inch thick sticks. Place cut potatoes into a large bowl and cover with the cold water (about 6 cups). Soak for at least 30 minutes, up to 2 hours, to remove excess starch. Drain and rinse under cold water until water runs clear. Pat the potatoes very dry on clean kitchen towels or paper towels—drying well is essential for crisp fries.
- 3
Blanch (first fry) — optional but recommended
Heat 2–3 inches of neutral oil in a heavy pot to 325°F (163°C). If you don't have a thermometer, heat until oil shimmers but is not smoking. Add a portion of the dried potato sticks (do not overcrowd) and fry for 3–4 minutes until softened and barely colored. Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with remaining potatoes. Let blanched fries cool for 10–15 minutes.
- 4
Crisp (second fry)
Heat oil to 375°F (190°C). Fry the blanched potato sticks in batches until golden and crisp, about 2–3 minutes per batch. Remove to a wire rack or paper towels. Immediately toss the hot fries with chopped rosemary, sea salt and freshly ground black pepper. If desired, sprinkle with chopped parsley. Keep warm in a low oven (200°F/95°C) while you cook the steak.
Steak
- 5
Bring steak to room temperature
Remove the prime sirloin from the refrigerator 30–45 minutes before cooking so it comes close to room temperature. Pat dry thoroughly with paper towels. Generously season both sides with kosher salt (about 1 tbs total) and freshly ground black pepper.
- 6
Sear and finish
Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add the neutral oil and heat until shimmering. Add the steak and sear without moving for 2–3 minutes until a deep brown crust forms. Flip the steak and add 1 tablespoon unsalted butter, the thyme sprigs and crushed garlic to the pan. Tilt the pan and spoon the foaming butter, thyme and garlic over the top of the steak (baste) for another 2–3 minutes for medium-rare (internal temperature about 130–135°F / 54–57°C). Adjust time +/- for desired doneness: less time for rare, more time for medium.
- 7
Rest and serve
Transfer the steak to a cutting board and let rest for 5–7 minutes. While resting, slice 1/4 inch rounds from the chilled compound butter and place on the warm steak so it melts. Slice the steak against the grain into 1/4-inch slices if serving plated, or serve whole with compound butter on top. Plate with rosemary sea-salt fries alongside and serve immediately.
