Steak Frites Recipe

Prep and soak

Peel (optional) and cut russet potatoes into 1/3–1/2-inch thick batons. Place cut potatoes in a large bowl and cover with cold water. Refrigerate or rest for at least 30 minutes (up to 2 hours) to remove excess starch — this yields crisper fries.

Par-fry (first fry)

Heat vegetable oil in a heavy pot or deep fryer to 320°F (160°C). Drain and thoroughly pat the potatoes dry with clean kitchen towels. Fry potatoes in batches for 4–5 minutes until tender but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels.

Final fry

Increase oil temperature to 375°F (190°C). Return fries in batches and fry until golden brown and crisp, about 2–3 minutes. Drain on paper towels and immediately season with fine sea salt. Keep warm in a single layer in a low oven (200°F / 95°C) while finishing steaks.

Bring to room temperature and season

Remove Hereford fillets from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.

Sear and baste

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add neutral oil and when it shimmers add the fillets. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and add unsalted butter, crushed garlic cloves, and thyme. Tilt the pan and spoon the melted butter over the steaks, basting continuously for another 2–3 minutes for medium-rare (internal temp ~125–130°F / 51–54°C). Adjust time ± for desired doneness. Use a thermometer for accuracy.

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest for 5–8 minutes to allow juices to redistribute before serving.

Sauté shallot and deglaze

While steaks rest (or in a separate small saucepan), melt 1 tbs butter over medium heat. Add minced shallot and cook until translucent, about 2 minutes. Carefully add brandy or cognac and ignite with a long match if desired to flambé, or simmer 1 minute to reduce and cook off alcohol, scraping up browned bits from the pan.

Reduce with stock

Add beef stock and crushed peppercorns. Simmer until the liquid reduces by about half, approximately 4–6 minutes.

Finish with cream and mustard

Lower heat, add heavy cream and Dijon mustard, stirring until smooth. Cook gently until slightly thickened, about 3–4 minutes. Taste and season with salt and reserved whole peppercorns for texture if desired. Whisk in cold cubed butter off the heat to give the sauce a glossy finish.

Blend green sauce

In a blender or food processor combine parsley, chives, optional tarragon, garlic clove, lemon juice, salt, and black pepper. Pulse while streaming in extra-virgin olive oil until bright green and emulsified. Taste and adjust salt or lemon as needed. Spoon into a small bowl and refrigerate until ready to serve.

Slice steaks if desired and plate with a generous portion of hot frites. Spoon peppercorn sauce over the steak or serve on the side. Alternatively offer the green sauce as the guest preference. Garnish with thyme sprigs if desired and serve immediately.