Steak Frites Recipe

Prep potatoes: after cutting fries, place in a large bowl of cold water and soak for 30 minutes to remove excess starch. Drain and pat completely dry with kitchen towels.

Heat oil in a heavy pot or deep fryer to 325°F (160°C). Working in batches, blanch the fries for 4–5 minutes until pale and tender but not browned. Remove with a slotted spoon and drain on paper towels. Let rest.

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels, immediately season with fine sea salt and toss with half of the chopped chives. Keep warm in a low oven (100–120°C) while finishing other components.

In a small bowl combine mayonnaise, grated garlic, lemon juice, olive oil, salt and pepper. Stir until smooth. Taste and adjust seasoning. Refrigerate until ready to serve. Bring to room temperature just before plating if chilled.

Pat the hanger steak dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.

Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add the neutral oil and heat until shimmering.

Sear the steak: place steak in the pan and do not move for 2.5–3 minutes to develop a deep crust. Flip and add 1 tbsp unsalted butter; baste by tilting the pan and spooning butter over the top for another 2.5–3 minutes for medium-rare (internal temp ~130°F/54°C). Adjust time ± for desired doneness.

Transfer steak to a cutting board and tent loosely with foil. Let rest for 6–8 minutes to redistribute juices.

While the steak rests, wipe the skillet to remove excess fat but leave fond (browned bits). Return to medium heat and add the minced shallot; sauté 30–45 seconds until fragrant but not browned.

Add the lightly crushed green peppercorns and pour in the brandy or cognac. Carefully ignite with a long lighter or allow to reduce on its own, scraping up the fond, until the alcohol aroma diminishes (about 1–1.5 minutes).

Add beef stock and bring to a simmer. Reduce by about half, 3–5 minutes, concentrating flavor.

Lower heat and stir in heavy cream and Dijon mustard. Simmer gently until slightly thickened, about 2–3 minutes.

Off the heat, whisk in the cold diced butter to create a glossy emulsion. Taste and add salt as needed. Keep warm.

Slice the rested hanger steak against the grain into 1/4" (6 mm) slices.

Arrange a portion of frites on the plate. Place sliced steak alongside or on top of fries as desired. Spoon Sauce Au Poivre over the steak or serve on the side. Add a dollop of garlic aioli beside the fries.

Garnish with remaining chopped chives. Serve immediately.