Steak Frites Recipe

Prepare potatoes

Peel the russet potatoes if you prefer or leave skins on for more texture. Cut each potato into 1/3–1/2-inch thick sticks. Place cut fries in a large bowl of cold water and rinse until water runs clear to remove excess starch (change water if cloudy). Soak the fries in cold water for at least 30 minutes and up to 2 hours in the refrigerator.

Dry and par-fry

Drain the potatoes and pat completely dry with clean kitchen towels or paper towels. In a heavy pot or deep fryer heat 1/2–1 inch oil to 325°F (160°C). Working in batches, fry the potatoes for 3–4 minutes until they are softened and pale (not browned). Remove with a spider or slotted spoon and drain on a paper-towel-lined sheet. Let rest while you finish cooking steaks; you can refrigerate briefly.

Final fry

Increase oil temperature to 375–400°F (190–205°C). Fry the par-cooked fries in batches for 2–3 minutes, or until golden brown and crisp. Remove and drain on paper towels, immediately season with fine sea salt and freshly ground black pepper. Keep warm in a low oven (200°F / 95°C) on a wire rack while you cook the steaks.

Bring steaks to room temperature

At least 30 minutes before cooking (or while fries soak), remove steaks from the refrigerator, pat dry thoroughly with paper towels. Generously season both sides with kosher salt and freshly ground black pepper, pressing seasoning into the meat.

Sear steaks

Heat a heavy skillet (cast-iron preferred) over high heat until smoking hot. Add 2 tablespoons neutral oil and swirl to coat. Place steaks in the pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. Reduce heat to medium and add 2 tablespoons unsalted butter, smashed garlic cloves, and thyme sprigs.

Baste and finish

Tilt the pan slightly and, using a spoon, baste the steaks with the melted butter and aromatics for 1–3 minutes while cooking to your desired doneness: about 120–125°F for rare, 130–135°F for medium-rare, 140°F for medium (use an instant-read thermometer). Remove steaks to a cutting board and tent loosely with foil; rest for 5–10 minutes to allow juices to redistribute.

Optional finishing

Top each rested steak with a tablespoon of the herb butter (see Herb Butter section) so it melts over the meat before serving.

While fries par-cook or when steaks are resting, combine 4 tablespoons softened unsalted butter with chopped parsley, chives, lemon zest, and 1/4 teaspoon fine salt in a small bowl. Mix until evenly combined and shape into a log on plastic wrap if desired. Chill briefly if you prefer firmer slices.

Slice steaks across the grain (if applicable) or serve whole. Arrange a generous portion of frites alongside each steak. Place a pat or slice of herb butter on the steak so it melts. Garnish with fresh parsley leaves and serve with lemon wedges on the side. Serve immediately so fries stay crisp and steak warm.