Ny Steak Frite Recipe

Prep and soak

Peel the russet potatoes if you prefer (leaving the skin is optional). Cut potatoes into 1/3–1/2-inch sticks for classic fries. Place cut fries in a large bowl and cover with cold water. Refrigerate and soak for at least 30 minutes, up to 2 hours, to remove excess starch.

Dry and first fry (blanch)

Drain the potatoes and pat completely dry with clean kitchen towels or paper towels. In a heavy pot or deep fryer, heat vegetable oil to 300°F (150°C). If you don't have a thermometer, heat over medium-low until small bubbles appear when testing with a piece of potato. Fry the potatoes in batches for 4–6 minutes until they are soft but not colored. Remove with a slotted spoon and drain on paper towels.

Final fry and season

Increase oil temperature to 375–400°F (190–205°C). Fry the blanched fries in batches until golden and crisp, about 2–3 minutes. Drain on paper towels, immediately toss with 1 tsp kosher salt while still hot, and keep warm in a low oven (200°F / 95°C) on a baking sheet while you cook the steaks and finish the sauce.

Make vinegar reduction

In a small saucepan over medium heat combine the white wine vinegar, dry white wine, minced shallot, and 1 tablespoon of chopped tarragon. Bring to a simmer and reduce until about 2 tablespoons of liquid remain (about 6–8 minutes). Strain the reduction into a heatproof bowl and discard the solids. Let it cool slightly.

Whisk egg yolks

Set a medium heatproof bowl over (not touching) a gently simmering pot of water to create a double boiler. Add the egg yolks and the warm vinegar reduction to the bowl and whisk constantly until the mixture thickens slightly and becomes pale and ribbon-like (about 3–4 minutes). Keep the bowl over the warm water but remove from direct steam if it gets too hot to prevent scrambling.

Emulsify with butter

Remove the bowl from the heat. Very gradually whisk in the cold cubed butter a few cubes at a time, ensuring each addition emulsifies before adding more. Continue until the sauce is smooth and thick. If the sauce becomes too thick, whisk in a teaspoon of warm water or lemon juice to loosen. Stir in the remaining chopped tarragon, chervil or parsley (if using), 1 tsp salt, white pepper, and 1 tbsp lemon juice. Taste and adjust seasoning. Keep the béarnaise warm (not hot) over the double boiler or in a warm spot until serving. If it cools and thickens, whisk gently over low heat or add a few drops of warm water to revive.

Bring steaks to room temperature & season

Remove steaks from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat steaks dry with paper towels. Generously season both sides and the edges with 2 tsp kosher salt and 1 tsp freshly ground black pepper, pressing seasoning into the meat.

Sear the steaks

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 2 tbs neutral oil and swirl to coat. Place steaks in the skillet and sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes.

Finish with butter and aromatics

Reduce heat to medium. Add 2 tbs unsalted butter, the thyme sprigs, and crushed garlic cloves to the pan. As the butter melts, tilt the pan slightly and spoon the foaming butter, thyme and garlic over the steaks (baste) for 1–2 minutes to finish cooking. For medium-rare, aim for an internal temperature of 125–130°F (52–54°C). Adjust time for desired doneness.

Rest

Transfer steaks to a cutting board and let rest loosely tented with foil for 5–8 minutes. This allows juices to redistribute. While resting, reheat béarnaise gently if needed and finish fries if necessary.

Slice and serve

Slice the steaks against the grain into 1/4-inch slices or serve whole. Plate with a generous portion of fries and spoon warm béarnaise over the steak or serve on the side for dipping. Sprinkle steaks and fries with a pinch of coarse finishing salt and chopped parsley if desired.