Steak Frites Recipe

Bring to room temperature & season

Remove the 14 oz strip loin from the refrigerator 45–60 minutes before cooking so it comes to room temperature. Pat dry with paper towels. Rub olive oil over both sides, then season liberally with kosher salt and freshly ground black pepper, pressing into the meat.

Preheat and sear

Preheat a wood-fired grill or very hot cast-iron skillet until smoking hot (grill grates or skillet at high heat). Place the steak on the hot surface and sear undisturbed for 3–4 minutes to develop a deep crust. Flip and sear the second side 3–4 minutes. If using a wood-fired grill, position over direct heat to get char and smoke flavor.

Baste and finish

Reduce heat to medium or move steak to indirect heat. Add 1 tbsp unsalted butter, smashed garlic and thyme to the pan or a small cast-iron next to steak; baste the steak with the melted butter and aromatics for 2–4 minutes until internal temperature reaches 125°F–130°F for medium-rare (use an instant-read thermometer). Remove steak and tent with foil; rest 8–10 minutes before slicing.

Combine grated sharp cheddar, grated white cheddar and softened cream cheese in a bowl. Stir in mayonnaise, diced pimentos, Dijon mustard, hot sauce (if using), salt and black pepper until smooth and well combined. Taste and adjust seasoning. Chill in refrigerator while preparing other components so flavors meld; bring to room temperature before serving or serve slightly chilled as a dollop alongside steak.

Soak and dry potatoes

Cut potatoes into 1/4" sticks and place in cold water. Soak for 20–30 minutes to remove excess starch (or up to 2 hours if planning ahead). Drain and rinse under cold water until water runs clear. Pat thoroughly dry with clean kitchen towels or paper towels. If desired, toss dried fries with 1 tsp cornstarch for extra crispness.

Fry twice for crispness

Heat vegetable oil in a deep pot or fryer to 325°F (160°C). Fry potatoes in batches, not overcrowding, for 3–4 minutes until just tender and pale — do not brown. Remove and drain on a wire rack or paper towels. Increase oil temperature to 375°F (190°C). Fry the pre-cooked fries again in batches for 2–3 minutes until golden brown and crisp. Drain well.

Season and finish

While still hot, toss fries with grated Parmesan, sea salt, black pepper and chopped parsley (if using). Keep in a warm oven (200°F/95°C) on a wire rack to maintain crispness until serving.

Soak & dredge

Separate the thinly sliced onions into individual strands and soak in 1/2 cup milk for 10 minutes—this softens and helps batter adhere. Meanwhile, whisk together flour, smoked paprika, cayenne (if using) and salt in a wide bowl. Drain onions well and toss with the flour mixture to coat evenly, shaking off excess.

Fry until tobacco-thin and crisp

Heat oil in a skillet or fryer to 350°F (175°C). Fry onion strands in small handfuls until golden brown and very crisp, about 1–2 minutes. Use a slotted spoon to transfer to paper towels to drain. Season immediately with a pinch of salt. These crisp onions will be delicate — handle and store in a single layer to keep crunchy.

Reduce wine with aromatics

In a small saucepan, heat 1 tsp olive oil over medium heat. Add minced shallot and sauté until translucent (about 1–2 minutes). Add the red wine, thyme sprig and bay leaf. Bring to a simmer and reduce the liquid until about 3 tablespoons remain (this may take 12–18 minutes), concentrating the flavor.

Finish with demi-glace and butter

Remove thyme and bay leaf. Add the beef demi-glace (or reduced beef stock) to the reduced wine and simmer gently until sauce coats the back of a spoon, about 3–5 minutes. Turn off heat and whisk in the cold cubed butter a few pieces at a time to emulsify the sauce and give it a glossy finish. Season with salt and freshly ground black pepper to taste. Keep warm until plating.

Slice the rested steak against the grain into 1/2"–3/4" slices. Plate a generous portion of parmesan fries beside the steak. Spoon 1–2 tablespoons of house pimento cheese to the side or a small quenelle on the steak. Drizzle red wine bordelaise over the top of the sliced steak or serve on the side. Finish by scattering crispy tobacco onions over the steak and fries for crunch. Serve immediately.