Steak Frites Recipe

Make herbed butter

In a small bowl, combine softened unsalted butter, chopped parsley, chives, minced garlic, lemon zest, salt, and black pepper. Mix thoroughly until uniform. Transfer to plastic wrap, form into a log if desired, and refrigerate while preparing the rest of the meal so flavors meld (at least 15 minutes).

Prep potatoes

Cut peeled russet potatoes into 1/3"–1/2" thick sticks. Rinse in cold water until water runs clear to remove excess starch. Soak the cut fries in cold water for 20–30 minutes (or up to 2 hours) if time allows; this yields crisper fries.

Dry and par-fry (if frying)

Drain and pat the potatoes very dry with clean kitchen towels or paper towels. Heat oil in a heavy-bottomed pot or deep fryer to 325°F (use an oil thermometer). Fry potatoes in batches for 3–4 minutes until the exterior is set but not browned. Remove to a paper-towel-lined tray and let rest 5 minutes.

Finish fry

Increase oil temperature to 375°F. Return fries in batches and fry 1.5–3 minutes until golden and crisp. Drain on paper towels, season immediately with kosher salt and black pepper. (Alternative oven method: toss dried fries with 2 tbs oil and spread in a single layer on a baking sheet; bake at 425°F for 25–30 minutes, turning halfway, until golden and crisp.)

Bring steaks to room temperature and season

Remove NY strip steaks from refrigerator 30–45 minutes before cooking. Pat dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper, pressing seasoning into the meat.

Sear steaks

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 2 tbs canola oil and swirl to coat. Place steaks in the pan without crowding; sear 3–4 minutes on the first side until a deep brown crust forms. Flip and sear the second side 3–4 minutes for medium-rare (internal temp ~130°F). Adjust time for desired doneness.

Finish with herbed butter

During the last 1–2 minutes of cooking, add a tablespoon of the prepared herbed butter to the pan and spoon the melted butter over the steaks (baste) to finish. Remove steaks to a cutting board, tent loosely with foil, and rest 5–7 minutes before slicing. Top each steak with a slice or dollop of herbed butter when serving.

Cook mushrooms and aromatics

In a medium sauté pan over medium heat, melt 2 tbs unsalted butter. Add sliced mushrooms and cook, stirring occasionally, until they release liquid and begin to brown, about 5–7 minutes. Add minced shallot and garlic and cook 1–2 minutes until fragrant and translucent.

Deglaze and reduce

Carefully add the bourbon to the pan to deglaze, scraping up browned bits. Allow the bourbon to reduce by half (about 1–2 minutes) to cook off most alcohol. Add beef stock and thyme; simmer and reduce by about one-third, 3–4 minutes.

Finish sauce

Lower heat to medium-low and stir in heavy cream and Dijon mustard. Simmer gently until slightly thickened, about 2–4 minutes. Season with salt and pepper to taste. If a smoother sauce is desired, whisk briefly or blend lightly. Keep warm until ready to serve.