Steak Frites Recipe

Peel the russet potatoes (optional) and cut into 1/3"–1/2" thick sticks. Place cut fries in a large bowl of cold water and soak for 30 minutes to 1 hour to remove excess starch; this yields crisper fries.

Drain the potatoes and rinse under cold water until water runs clear. Pat completely dry with clean kitchen towels or paper towels—moisture will cause oil splatter.

In a heavy pot or deep fryer, heat vegetable oil to 325°F (163°C) for the first blanch. If you don't have a thermometer, heat until a small piece of potato sizzles gently but doesn't brown immediately.

Blanch the fries in batches for 4–5 minutes until just tender but still pale. Remove with a slotted spoon and drain on a rack or paper towel. Let cool. (You can refrigerate at this stage for up to a day.)

Increase oil temperature to 375°F (190°C) for the final fry. Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels and immediately season with finishing salt.

Whisk together lemon juice, Dijon mustard, honey, minced shallot, salt, and pepper in a small bowl until combined.

Slowly whisk in the olive oil until emulsified. Taste and adjust seasoning. Keep at room temperature until ready to dress the frisée.

Place the rinsed and dried frisée in a large bowl. Add chopped parsley if using.

Just before serving, dress the frisée with enough lemon vinaigrette to lightly coat (about 1–2 tablespoons per 4 cups). Toss gently and transfer to plates.

Bring the 7 oz NY strip steak to near room temperature for 20–30 minutes. Pat dry thoroughly with paper towels to ensure a good sear.

Season both sides of the steak generously with kosher salt and freshly ground black pepper. Press the seasonings into the meat.

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat. When the oil is shimmering and just starting to smoke, add the steak.

Sear the steak, undisturbed, for about 2.5–3 minutes to develop a deep brown crust. Flip and add 1 tablespoon butter, the thyme sprig and smashed garlic to the pan (if using). Spoon melted butter over the top while cooking for another 2–3 minutes for medium-rare (internal temperature about 125–130°F / 52–54°C). Adjust time ± for desired doneness.

Remove the steak to a cutting board and tent loosely with foil. Rest for 5–7 minutes so juices redistribute.

While the steak rests, reserve any fond in the pan for the au poivre sauce (see next section).

Using the same skillet used for cooking the steak, remove excess fat leaving about 1 tablespoon in the pan. Place over medium heat and add the minced shallot. Sauté briefly until translucent, about 30–45 seconds.

Add the crushed whole black peppercorns to the pan and toast for 10–20 seconds to bloom the flavor.

If using cognac/brandy: carefully add the cognac, tilt the pan away from you and, if comfortable, ignite briefly to flambé and burn off the alcohol, or cook briskly until reduced by half (about 30–45 seconds). If not using alcohol, add 1–2 tablespoons beef stock and scrape up browned bits from the pan.

Add the remaining beef stock and bring to a gentle simmer, scraping up any fond. Reduce for 2–3 minutes until slightly thickened.

Lower heat and stir in the heavy cream. Simmer gently for 1–2 minutes until sauce coats the back of a spoon. Taste and season with 1/4 teaspoon salt as needed.

Off heat, whisk in the cold cubed butter one piece at a time to enrich and slightly thicken the sauce. Keep warm until serving.

Slice the rested steak against the grain into 1/4"–1/2" thick slices, or leave whole if preferred.

Place dressed frisée on the plate, arrange the frites alongside, and lay the sliced steak atop or beside the salad.

Spoon the warm au poivre sauce over the steak or serve in a small ramekin on the side. Serve immediately.