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Ingredients
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Steak
Frites (Fries)
Herb Garlic Butter (for finishing steak)
Optional: Simple Pan Sauce
Method
Frites (Fries)
- 1
- 2
First fry (blanch)
Heat oil in a deep pot or heavy skillet to 275°F (135°C). If you don't have a thermometer, heat oil over medium-low until it shimmers gently. Fry potatoes in batches for 4–6 minutes until softened but not browned. Remove with a slotted spoon and drain on paper towels. Let cool 10 minutes.
- 3
Second fry (crisp)
Increase oil temperature to 350–375°F (175–190°C). Fry potatoes in batches until golden brown and crisp, about 3–5 minutes. Drain on paper towels, immediately season with 1 tsp kosher salt and 1 tsp black pepper, toss to coat. Keep warm in a single layer in a low oven (200°F / 95°C) while cooking steaks.
Steak
- 4
Bring steaks to temperature and season
Remove steaks from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry with paper towels. Generously season both sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper, pressing seasoning into the meat.
- 5
Sear steaks
Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 2 tbs neutral oil and swirl. Place steaks in the pan, leaving space between them. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes for medium-rare (adjust time for thickness and desired doneness).
- 6
Baste with butter and aromatics
Lower heat to medium. Add 2 tbs unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan and spoon the foaming butter over the steaks continuously for 1–2 minutes to baste and build flavor. Use an instant-read thermometer if available: 125–130°F for medium-rare.
- 7
Rest steaks
Transfer steaks to a cutting board and tent loosely with foil. Rest 5–8 minutes to allow juices to redistribute.
Herb Garlic Butter & Finish
- 8
Make compound butter
While steaks rest, combine 2 tbs softened butter, 1 tbs chopped parsley, 1 tsp minced garlic, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Mix until evenly blended and form into a small log or spoonable mound.
- 9
Optional: Pan Sauce
- 10
Make sauce in skillet
After removing steaks, discard excess fat leaving about 1 tablespoon and any browned bits in the pan. Add chopped shallot and cook over medium heat until softened, about 1 minute. Pour in 1/4 cup red wine, scraping browned bits, and reduce by half. Add 1/4 cup beef stock and reduce slightly. Off heat, swirl in 1 tbs cold cubed butter to emulsify and season to taste. Spoon sauce over steaks.
