Steak Frites Recipe

Temper and season

Remove steaks from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry with paper towels. Sprinkle both sides with kosher salt and freshly ground black pepper, pressing gently so seasoning adheres.

Sear

Heat a heavy skillet (cast iron preferred) over high heat until smoking hot, about 5 minutes. Add 2 tbs olive oil and swirl to coat. Place steaks in the pan without crowding; sear 3–4 minutes undisturbed until a deep brown crust forms.

Flip and baste

Flip steaks, reduce heat to medium-high. Add 2 tbs butter, smashed garlic cloves, and thyme sprigs to the pan. As butter melts, tilt the pan and spoon the butter-garlic-thyme over the steaks continuously for about 3–5 minutes for medium-rare (internal temp 125–130°F/52–54°C). Adjust time for desired doneness.

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest 8–10 minutes to let juices redistribute. Finish with a pinch of flaky sea salt just before slicing.

While steaks rest, make chimichurri. In a food processor pulse parsley, cilantro (if using), oregano, garlic, and red pepper flakes 6–8 times until finely chopped but not pureed. Transfer to a bowl and stir in red wine vinegar, extra-virgin olive oil, kosher salt, black pepper, and lemon juice if using. Taste and adjust seasoning. Let sit at room temperature for at least 10 minutes to marry flavors.

Prepare potatoes

Wash and peel (optional) potatoes. Cut into 1/3–1/2 inch sticks. Rinse cut fries under cold water until water runs clear to remove surface starch. Soak in a bowl of cold water for 20–30 minutes (can be done earlier). Drain and pat completely dry with clean kitchen towels or paper towels.

Coat

Place dried fries in a large bowl. Sprinkle with 1 tbs cornstarch, 1 tsp salt, and 1/2 tsp pepper. Toss to coat evenly—cornstarch helps create a crisp exterior.

Cook (two methods)

Frying: Heat vegetable oil in a deep pot or fryer to 325°F (163°C). Fry batches 3–4 minutes until pale and tender but not browned. Remove and drain on paper towels. Increase oil to 375°F (190°C) and fry again until golden and crispy, 2–3 minutes. Drain. Roasting: Preheat oven to 425°F (220°C). Toss fries with 2 tbs oil and spread in a single layer on a rimmed baking sheet. Roast 15 minutes, flip, then roast another 10–15 minutes until golden and crisp.

Finish

While fries are hot, toss with truffle oil and grated Parmesan, then sprinkle with chopped parsley. Taste and adjust salt if needed. Keep warm until serving.

Cook broccolini

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add broccolini in a single layer, season with 1/2 tsp salt and 1/4 tsp pepper. Sauté 4–6 minutes, turning occasionally, until stems are tender and florets are lightly charred. Alternatively, blanch broccolini in boiling salted water 2 minutes then shock in ice water and finish in a hot skillet 1–2 minutes. Squeeze lemon wedge over before serving.

Slice rested steaks against the grain into 1/4-inch slices. Arrange slices on plates with a generous portion of truffle Parmesan fries and a bundle of broccolini. Spoon chimichurri over the steak (or serve on the side). Garnish fries with additional Parmesan and parsley and steak with microgreens if using. Serve immediately.