Steak Frites Recipe

Bring steaks to room temperature

Remove steaks from the refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels.

Season

Generously season both sides of the steaks with the kosher salt and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Preheat pan

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 4–5 minutes. Add the neutral oil and swirl to coat; oil should shimmer but not smoke excessively.

Sear steaks

Place steaks in the hot pan, leaving space between them. Sear without moving 3–4 minutes until a deep brown crust forms. Flip and sear the second side 3–4 minutes for medium-rare depending on steak thickness (1" to 1½" thick).

Baste with butter and aromatics

Reduce heat to medium. Add the unsalted butter, crushed garlic cloves and thyme/rosemary to the pan. As butter melts, tilt the pan slightly and spoon the foaming butter over the steaks repeatedly for 1–2 minutes to baste and add flavor.

Check doneness & rest

Use an instant-read thermometer: 125°F (52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140°F (60°C) for medium. Remove steaks to a cutting board and tent loosely with foil. Rest 5–10 minutes to allow juices to redistribute.

Prep potatoes

Peel if desired and cut potatoes into 1/3"–1/2" thick sticks. Rinse cut potatoes in cold water until water runs clear to remove surface starch.

Soak

Place rinsed fries in cold water and soak at least 30 minutes (or up to 2 hours) in the refrigerator. This improves crispness.

Dry thoroughly

Drain and spread the potatoes on clean kitchen towels or paper towels. Pat completely dry—any surface moisture will cause oil to splatter and limit crisping.

First fry (blanch)

Heat about 1 cup of neutral oil in a heavy pot or deep pan to 300°F (150°C). Working in batches, fry the potatoes 3–4 minutes until softened but not colored. Remove with a slotted spoon and drain on paper towels.

Rest between fries

Let the blanched fries rest at room temperature for 5–10 minutes (or refrigerate briefly) before finishing. This step helps achieve a crisp exterior.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches 2–3 minutes until golden brown and crisp. Drain on paper towels and immediately season with salt and pepper and a drizzle of finishing oil or melted butter; toss to coat.

Make compound butter

In a small bowl, combine softened butter, minced garlic, chopped parsley, lemon juice, salt and pepper. Mix until smooth and well incorporated. Transfer to plastic wrap, form into a small log if desired, and chill until slightly firm.

Serve

Place a slice of the compound butter on the resting steak so it melts into the meat when serving.

Slice steaks against the grain (if serving sliced) or leave whole. Arrange steaks and a generous portion of frites on warmed plates. Add a knob or slice of the garlic herb butter on the steak. Serve immediately with optional lemon wedge or a simple green salad and mustard or aioli on the side.