Steak Frites Recipe

Prep and soak

Wash and peel (optional) the russet potatoes. Cut into 1/2-inch to 3/4-inch thick matchsticks. Place cut potatoes in a large bowl of cold water and transfer to the refrigerator to soak for at least 30 minutes (preferably 1 hour) to remove excess starch.

Rinse and dry

Drain the potatoes and rinse under cold running water until the water runs clear. Spread the fries in a single layer on clean kitchen towels or paper towels and pat completely dry. Moisture prevents proper crisping and causes oil splatter.

First fry (blanch)

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2 inches (use a thermometer). Heat oil to 325°F (160°C). Fry the potatoes in batches, without crowding, for 4–5 minutes until they are tender but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels.

Rest

Let the par-cooked fries cool for at least 10 minutes. You can refrigerate them for up to a few hours at this stage for convenience.

Second fry (crisp)

Increase oil temperature to 375–400°F (190–200°C). Fry the cooled fries in batches for 2–3 minutes or until golden brown and crisp. Remove, drain on a rack, and immediately toss with fine sea salt to taste.

Bring to room temperature & season

Remove steaks from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. Season both sides generously with kosher salt (about 1 tsp per steak surface) and freshly ground black pepper.

Preheat pan

Heat a heavy skillet (cast-iron preferred) over high heat until very hot, about 3–5 minutes. Add the neutral oil and swirl to coat; it should shimmer and just begin to smoke.

Sear the steaks

Place steaks in the hot pan without crowding. Sear undisturbed for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time for thickness and desired doneness.

Baste with butter and aromatics

Reduce heat to medium-low. Add the unsalted butter, crushed garlic cloves, and thyme or rosemary. As butter melts, tilt the pan and spoon the foaming butter over the steaks repeatedly for 30–60 seconds to build flavor and finish cooking.

Rest the steaks

Transfer steaks to a cutting board and let rest for 5–8 minutes. If using herb butter, top each steak with a generous pat to melt while resting.

Make herb butter

In a small bowl, combine softened unsalted butter, chopped parsley, chopped chives, lemon zest, and freshly ground black pepper. Mix until uniform. Form into a log on plastic wrap if desired and chill briefly to firm, or use immediately as a melting pat on the hot steak.

Peppercorn sauce

After removing the steaks, return the pan to medium heat. Add 1 tablespoon brandy or cognac (if using) to deglaze, scraping up browned bits. Carefully pour in 1/2 cup heavy cream and add crushed peppercorns. Simmer gently until slightly thickened, about 2–3 minutes. Taste and season lightly with salt if needed. Spoon over steaks.

Simple garlic aioli

For a quick aioli to serve with fries, stir together 1/4 cup mayonnaise, 1/2 teaspoon minced garlic, and 1/2 teaspoon lemon juice. Adjust salt and pepper to taste and serve chilled alongside fries.

Slice the rested steaks against the grain into 1/4-inch slices. Arrange slices on plates alongside a generous portion of hot frites. Add a pat of herb butter to each steak or spoon over the peppercorn sauce. Serve immediately.