Steak Frites Recipe

Prep potatoes

Wash and peel the russet potatoes if you prefer peeled fries. Cut each potato into 1/3" to 1/2" thick sticks for classic frites. Place cut potatoes into a large bowl of cold water and then transfer to the refrigerator or let rest for at least 30 minutes (up to 2 hours) to remove excess starch.

Dry and blanch (first fry)

Drain the soaked potatoes and pat thoroughly dry with clean kitchen towels or paper towels. Heat oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Working in batches, fry the potatoes for 4–6 minutes until soft but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool while you cook the steaks (or refrigerate briefly).

Crisp (second fry)

Increase the oil temperature to 375°F (190°C). Fry the par-cooked potatoes in batches for 2–3 minutes until golden and crispy. Remove and immediately season with 1 tsp kosher salt, tossing to coat. Keep warm in a single layer on a rack in a 200°F (95°C) oven until serving.

Bring steaks to room temperature and season

At least 30 minutes before cooking, remove steaks from the refrigerator and pat dry with paper towels. Season both sides generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning into the meat.

Preheat pan

Heat a heavy cast-iron skillet or stainless-steel pan over high heat until very hot, about 3–5 minutes. Add 2 tbs neutral oil and swirl to coat; oil should shimmer but not smoke heavily.

Sear steaks

Place steaks in the hot pan, leaving space between them. Sear without moving for 2½–3½ minutes to develop a deep brown crust (for medium-rare; adjust time for thickness and desired doneness). Flip and sear the opposite side 2–3 minutes.

Baste with butter and aromatics

Reduce heat to medium. Add 2 tbs unsalted butter, 4 thyme sprigs, and 2 smashed garlic cloves to the pan. Once butter foams, tilt the pan and spoon the melted butter and aromatics over the steaks repeatedly for 1–2 minutes to build flavor and finish cooking. Use an instant-read thermometer: aim for 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium.

Rest steaks

Transfer steaks to a cutting board and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute. If using the herb butter, top each steak with half of the herb butter while resting so it melts into the meat.

While potatoes soak or steaks rest, combine 3 tbs softened unsalted butter, 1 tbs finely chopped parsley, 1 tsp lemon zest, 1 tsp freshly ground black pepper, and 1/4 tsp salt in a small bowl. Mix until homogeneous. Portion into two discs or a small log and refrigerate briefly if you want a firmer compound butter to place on the hot steaks.

Slice steaks against the grain into 1/4"–1/2" slices if desired. Plate steaks alongside generous portions of hot frites. Spoon any resting juices from the cutting board over the sliced steak. Garnish fries and steak with 1 tbs chopped parsley. Serve with steak sauce or Dijon mustard on the side.