Ny Steak Frite * Recipe

Prep and soak

Peel (optional) and cut potatoes into 1/3–1/2-inch-wide long fries. Place cut potatoes in a bowl of cold water and refrigerate or rest for at least 30 minutes (up to 2 hours) to remove surface starch. Drain and rinse, then pat completely dry with clean kitchen towels or paper towels.

First fry (blanch)

Heat oil in a deep pot or fryer to 300°F (150°C). Fry the dried potatoes in batches for 4–6 minutes until slightly limp and just beginning to color. They should be cooked through but pale. Remove with a slotted spoon and drain on a rack or paper towels. Let cool while you prepare steak and sauce (can cool to room temperature or refrigerate briefly).

Final fry

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes each until golden brown and crisp. Remove, drain on paper towels, and immediately toss with finishing salt. Keep warm in a low oven (200°F / 95°C) on a rack while finishing steak and sauce.

Make reduction

In a small saucepan combine the white wine vinegar, white wine, minced shallot, and half of the chopped tarragon. Bring to a simmer and reduce over medium heat until about 2 tablespoons of liquid remain (reduces to a concentrated aromatic). Remove from heat and let cool slightly. Strain out the shallot solids, reserving the liquid.

Cook yolks over gentle heat (bain-marie)

Place the reserved reduction into a heatproof bowl set over (but not touching) simmering water (double-boiler). Add the egg yolks and whisk constantly until the mixture becomes pale and slightly thickened (ribbons form when you lift the whisk). Keep heat gentle to avoid scrambling eggs.

Emulsify with butter

Remove the bowl from the heat. Very slowly begin whisking in the cold butter, a few cubes at a time, allowing each to emulsify before adding more. Continue until all butter is incorporated and sauce is thick and glossy. If the sauce becomes too thick, whisk in a teaspoon of warm water or a few drops of lemon juice to adjust consistency. Stir in remaining chopped tarragon and chervil/parsley (if using). Season with salt and white or black pepper, and adjust acidity with lemon juice to taste. Keep sauce warm (not hot) until serving — place bowl over warm (not simmering) water or cover; do not reheat directly.

Bring to room temperature & season

Remove steaks from refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry thoroughly with paper towel. Season generously on both sides with kosher salt and freshly ground black pepper; press gently to adhere.

Sear and finish

Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add the neutral oil and swirl to coat. Place steaks in the pan and sear undisturbed for 2.5–3.5 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes. Add the butter, crushed garlic, and thyme to the pan. Tilt the pan and spoon (baste) the melted butter over the steaks repeatedly for 1–2 minutes while the steaks finish cooking. Use an instant-read thermometer: aim for 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare, or 130–135°F (54–57°C) for medium.

Rest and slice

Transfer steaks to a cutting board and loosely tent with foil. Rest for 5–8 minutes to allow juices to redistribute. Slice against the grain into strips if serving family-style, or leave whole. Spoon a generous portion of warm Béarnaise sauce over the steak or serve sauce on the side. Plate with crisp fries alongside.