Steak Frites Recipe

Prepare and soak

Peel (optional) and cut potatoes into 1/4-inch to 3/8-inch sticks. Rinse in cold water, then place in a bowl of cold water and soak at least 30 minutes (or up to 2 hours) to remove starch. Drain and rinse, then dry thoroughly with clean kitchen towels or paper towels.

First fry (blanch)

Heat oil in a deep pot or fryer to 300°F (150°C). Working in batches, fry the dried potatoes for 4–6 minutes until pale, limp, and just beginning to soften but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry potatoes again in batches for 2–3 minutes until golden brown and crisp. Drain on a rack or paper towels, immediately season with salt and pepper, and keep warm in a low oven (200°F / 95°C) while finishing steak.

Finely chop parsley, cilantro (if using), and oregano leaves, or pulse in a food processor in short bursts keeping some texture. Mince garlic finely or add to the processor. Transfer to a bowl and whisk in red wine vinegar, lemon juice, red pepper flakes, salt, pepper, then slowly whisk in olive oil until emulsified. Taste and adjust salt, acid, or oil. Let sit at room temperature for at least 10 minutes so flavors meld.

In a small bowl, whisk together 1/2 tablespoon olive oil, 1/2 tablespoon lemon juice, salt, and pepper. Toss the baby arugula lightly in the dressing just before plating to avoid wilting.

Bring the steak to room temperature for 20–30 minutes. Pat dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.

Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 4–5 minutes. Add neutral oil and swirl to coat. When oil is shimmering and just beginning to smoke, add the steak. Sear without moving for 2.5–3 minutes to form a crust.

Flip the steak and add butter, crushed garlic clove, and the herb sprig to the pan. Tilt the pan slightly and spoon the melted butter over the steak (baste) continuously for another 2–3 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time for desired doneness: subtract ~1 minute per side for rare, add ~1–2 minutes per side for medium.

Transfer steak to a cutting board and let rest uncovered for 5–7 minutes to allow juices to redistribute. Slice against the grain into 1/4-inch slices or serve whole.

Spoon a generous tablespoon of chimichurri over the sliced steak or serve chimichurri on the side.

Place a small mound of dressed arugula on the plate. Arrange sliced steak beside it and pile a portion of hot fresh-cut fries alongside. Garnish the steak with additional chimichurri if desired. Serve immediately.