Nosh Steak Frites Recipe

Prep potatoes

Peel potatoes if you prefer (skin-on is fine). Cut each potato into 1/3-1/2 inch thick matchsticks. Place cut fries in a large bowl of cold water with 1 tsp white vinegar and a pinch of salt. Soak at least 30 minutes, up to 2 hours, to remove excess starch.

Dry and first fry (blanch)

Drain the potatoes and rinse under cold water. Pat completely dry with clean kitchen towels or paper towels. Heat 2 cups neutral frying oil in a heavy pot or deep fryer to 325°F (163°C). Fry the potatoes in batches (do not overcrowd) for 4–5 minutes until softened and pale — they should not brown. Remove to a wire rack or paper towel-lined sheet to drain. Let cool 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Return blanched fries to oil in batches and fry 2–3 minutes until golden brown and crisp. Transfer to a rack or paper towels and immediately season with 1 tbsp kosher salt and toss with chopped parsley if using. Keep warm in a low oven (200°F / 95°C) while finishing steaks.

Combine 1/2 cup mayonnaise, grated garlic, 1 tsp lemon juice, 1/2 tsp Dijon, 1 tsp olive oil, 1/4 tsp salt, 1/4 tsp pepper and 1 tsp chopped parsley in a small bowl. Whisk until smooth. Taste and adjust lemon, salt or pepper. Refrigerate until serving. Makes enough for 2–3 servings.

Bring steaks to room temp and season

Remove steaks from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Season both sides evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper.

Sear and baste

Heat a heavy skillet (cast iron preferred) over high heat until smoking-hot. Add 2 tbs neutral oil and swirl. Place steaks in the pan and sear without moving 2–3 minutes until a deep brown crust forms. Flip steaks and immediately add 2 tbs butter, crushed garlic cloves and thyme sprigs. Tilt the pan and baste steaks with the foaming butter for 1.5–3 minutes until cooked to desired doneness (about 120–125°F for rare, 130–135°F for medium-rare). Use an instant-read thermometer for accuracy.

Rest and slice

Transfer steaks to a cutting board and spoon pan juices over them. Let rest 5–7 minutes to redistribute juices. Slice against the grain into 1/4-inch slices and drizzle any rested juices back over slices.