Steak Frites Recipe

Make the chimichurri

Roughly chop the parsley, cilantro (if using) and oregano leaves. In a bowl, combine chopped herbs, minced garlic, red wine vinegar, lemon juice, red pepper flakes, kosher salt, and black pepper. Whisk in the extra-virgin olive oil until emulsified. Taste and adjust seasoning. Let rest at room temperature for at least 15 minutes to meld flavors (can be made up to 4 hours ahead and refrigerated; bring to room temperature before serving).

Prep the potatoes

Cut the russet potatoes into 1/4–1/2-inch thick sticks. Place in a large bowl and cover with cold water. Soak for 30 minutes to remove excess starch, then drain and rinse under cold water until the water runs clear. Dry thoroughly with a clean kitchen towel or paper towels.

First fry (blanch)

Pour neutral oil into a heavy-bottomed pot or deep fryer to a depth of about 2 inches and heat to 325°F (160°C). If you don't have a thermometer, heat until oil shimmers but is not smoking. Fry the potatoes in batches for 4–5 minutes until soft but not browned. Remove with a slotted spoon and drain on paper towels. Let rest and cool for 5–10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in small batches for 2–3 minutes, until golden brown and crisp. Remove to a paper towel-lined tray and immediately season with fine sea salt. Keep warm in a single layer in a low oven (around 200°F/95°C) if necessary while finishing steak.

Bring steak to room temperature & season

Pat the flat iron steak dry with paper towels. Let it sit at room temperature for 20–30 minutes. Season both sides generously with kosher salt and freshly ground black pepper (about 1 tsp each total).

Sear the steak

Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 1 tablespoon olive oil and swirl to coat. Place the steak in the skillet and sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and add the butter, smashed garlic clove, and herb sprig. Tilt the pan slightly and spoon the melted butter over the steak for another 2–3 minutes for medium-rare (internal temperature ~130–135°F / 54–57°C). Adjust time +/- 1 minute for desired doneness.

Rest and slice

Transfer the steak to a cutting board and spoon any pan juices over it. Tent loosely with foil and rest for 5–7 minutes. Slice against the grain into 1/4-inch strips. Serve topped with chimichurri and alongside hot fries.